This is a one bowl version of a recipe called Best Big Fat Chocolate Chip Cookies. While I can’t say it’s my favorite of all chocolate chip cookies, this one egg and one yolk chocolate chip cookie recipe has quite a following.
I’ve played with it over the years by changing up the flour, using cultured butter and testing out different brands and types of sugar. Pretty much any variation works, and the texture is always crispy on the outside and chewy in the center.
The original recipe is here.
Below is the one bowl method I use.
- 12 tablespoons unsalted butter (170 grams)
- 1 cup packed light brown sugar (200 grams)
- 1/2 cup white sugar (100 grams)
- 2 teaspoons vanilla extract
- 1 egg
- 1 egg yolk
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt plus an extra pinch (1/8 tsp)
- 2 cups all-purpose flour (250 grams)
- 2 cups semisweet chocolate chips (feel free to add more or use less)
- Melt butter in a large microwave-safe mixing bowl.
- With a whisk or just a big spoon, beat both sugars into melted butter. Let cool for about 5 minutes, and then beat in vanilla, egg and egg yolk.
- When mixture is well blended, beat in baking soda and salt, scraping sides of bowl to make sure baking soda is evenly distributed. Add flour and stir just until it is mixed in. Add chocolate chips. Chill dough for 1 hour or until pretty firm.
- Preheat oven to 350 degrees F. Line baking sheets with parchment.
- Scoop up tablespoonfuls of dough and drop 1 inch mounds (approx) onto cookie sheets spacing about 3 inches apart. Bake for 13-15 minutes or until cookies appear done and lightly browned around edges.
- Cool on sheet for 5 minutes, then transfer to a rack to finish cooling
- Makes 18-24, depending on how big you make your mounds and whether or not you add the extra chips