Easy Soft and Chewy Chocolate Chip Cookies

You can never have too many chocolate chip cookie recipes, right?

I’ve got everything from from traditional to cream cheese to pumpkin.

Easy Soft and Chewy Chocolate Chip Cookies - Big bakery-style cookies made in ONE bowl and NO mixer required!! Soft and buttery, perfectly chewy, and loaded with CHOCOLATE! It's hard to eat just one!!

But this one is different in one major way because you don’t need to use a mixer and they’re made in one bowl.

Not having to drag out my heavy mixer combined with fewer dirty dishes and equipment to wash makes me much more inclined to bake.

Easy Soft and Chewy Chocolate Chip Cookies - Big bakery-style cookies made in ONE bowl and NO mixer required!! Soft and buttery, perfectly chewy, and loaded with CHOCOLATE! It's hard to eat just one!!

All you need for these easy, super soft, chewy cookies that are loaded with chocolate is one mixing bowl, a whisk, and a spoon. Gotta love it.

I adapted my Turtles Candies Chocolate Chip Cookies and while I browned the butter for those cookies, I went the super easy route with these and melted the butter in the micro.

Easy Soft and Chewy Chocolate Chip Cookies - Big bakery-style cookies made in ONE bowl and NO mixer required!! Soft and buttery, perfectly chewy, and loaded with CHOCOLATE! It's hard to eat just one!!

The cookies are big, bakery-style cookies. They’re wonderfully chewy from the melted butter, soft from the cornstarch, and loaded with texture from the chocolate chips.

I loved that I was in and out of the kitchen in minutes getting these prepped and ready to chill. You need to chill the dough so the cookies bake up thick and full. They’re worth planning ahead for.

Easy Soft and Chewy Chocolate Chip Cookies - Big bakery-style cookies made in ONE bowl and NO mixer required!! Soft and buttery, perfectly chewy, and loaded with CHOCOLATE! It's hard to eat just one!!

Print Recipe

Easy Soft and Chewy Chocolate Chip Cookies

You don't need to use a mixer of any kind for these easy, super soft, chewy cookies that are loaded with chocolate. All you need is a mixing bowl, whisk, and a spoon. The cookies are big, bakery-style cookies. They’re wonderfully chewy from the melted butter, soft from the cornstarch, and loaded with texture from the chocolate chips. You need to chill the dough so the cookies bake up thick and full. They're worth planning ahead for.

Yield: 11 large, bakery-style cookies

Prep Time: 10 minutes

Cook Time: about 12 to 14 minutes

Total Time: 5+ hours, for chilling

Ingredients:

  • 1/2 cup unsalted butter
  • 1 large egg
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips, plus more for sprinkling

Directions:

  1. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily before adding the egg so you don't scramble it.
  2. Add the eggs, sugars, vanilla, and whisk to combine.
  3. Add flour, cornstarch (keeps cookies soft) baking soda, salt, and stir to combine. Dough may seem crumbly yet oily, this is okay.
  4. Add the chocolate chips and stir to combine.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten about halfway. Tip - Strategically place a few chocolate chips that are likely at the bottom of the mixing bowl and don't want to incorporate onto the top of each mound of dough, and add more as necessary for a nice visual pop of chocolate.
  6. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 4 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  7. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I use a half-sheet pan and bake 8 cookies per sheet) and bake for about 12 to 14 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. If baking straight from freezer with frozen dough, you don't have to thaw it. Bake straight from freezer, possibly adding 1 to 2 minutes to baking time if necessary.

Adapted from Turtles Candies Chocolate Chip Cookies

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19 comments

  1. You can never have too many cc cookie recipes (or too much chocolate either )! Chilling the dough is so worth the wait
    . As always, these look fabulous! Have a good weekend–it sounds like it was really warm this past week.

  2. Soft and chewy is my favorite – let others take the crispy ones. It’s amazing how much of an effect the cornstarch has on the texture! Love it. 

  3. I love one bowl and what a great idea to use cornstarch!

  4. how do I access the recipe for the cranberry bliss bars?

  5. I love soft, chewy cookies and adding this one to my cookie baking list for the holidays.

  6. hey girl these look so yummy!

  7. Those look delicious! I like my cookies to be smaller, though. Will they still turn out as good if I made them about using my medium-sized scoop, which makes about 1 and 1/2 tablespoons? If so, how much do you recommend reducing the bake time?

  8. I used the dough recipe but instead of adding chocolate chips I added 1/4 cup of dried lavender! Rolled out like you suggest and placed fresh lavender on top sprayed with olive oil and sprinkled with sugar! Delicious!! Thanks

  9. Just love homemade chocolate chip cookies. They look really tasty!

  10. I’m going to have to try these – soft and chewy are my favorite!!

  11. Oooh I DO love how dangerously quick and easy it would be to make (and eat :P) these cookies!

  12. Hi Averie! I need to make a lot of these  (approx 200) and was going to make the dough ahead and freeze it.  I was thinking of scooping the cookies and then freezing.  Or would you suggest baking the cookies and freezing them after baking?
    Any suggestions are appreciated! Thanks so much!

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