One-Bowl Chocolate Chip Cookies

I originally set out to recreate the simplicity and overall style of the classic Ghirardelli chocolate chip cookie mix, but over time the recipe became my own. After more than a year of testing and refinement, I settled on a version that delivers exactly what I want: a cookie with crisp edges, a soft center, and just the right amount of chew. Every ingredient goes into a single bowl.

Prep Time 15 minutes

Cook Time 10–12 minutes per batch

Total Time 30 minutes (plus optional chill)

Servings About 18 cookies

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Ingredients

½ cup (113 g) unsalted butter, melted and slightly cooled
½ cup (100 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups (190 g) all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup (170 g) semisweet chocolate chips or chunks

Instructions

Heat the oven to 350°F (175°C). Line a baking sheet with parchment.
In one bowl, whisk the melted butter, brown sugar, and granulated sugar until combined.
Whisk in the egg and vanilla.
Add the flour, baking soda, and salt. Stir just until no dry flour remains.
Fold in the chocolate chips.
Scoop tablespoon-sized balls onto the baking sheet, leaving space between them.
Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
Cool on the sheet for a few minutes, then move to a rack.

Chef’s Notes

No complicated mixing process. No unnecessary steps. What makes this recipe special to me is its balance of simplicity and reliability. If you want thicker cookies, chill the dough for 30 minutes before baking. These amounts are a working draft of a one-bowl formula—correct them to match the batch you actually bake.

Equipment Used

Mixing bowl
Whisk or spatula
Baking sheet
Parchment paper
Home oven