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One Bowl Thin & Buttery Chocolate Chip Cookies

One Bowl Thin & Buttery Chocolate Chip Cookies
Course Dessert
Cuisine American
Keyword Buttery, Chocolate Chip, Thin
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 22
Author Anna
Cost 5


  • 8 tablespoons unsalted butter, room temperature (114 grams)
  • 1/2 cup light brown sugar, packed (100 grams)
  • 6 tablespoons granulated sugar (75 grams)
  • 1 teaspoon vanilla 5 ml
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornstarch -- optional 15 ml
  • 1 cup flour 4.75 to 5 oz oz – (135-140 grams) -- scooped
  • 1 1/2 cups semisweet chocolate chips 270 grams – can use more or less


  • Preheat oven to 350 degrees F (190 C) and have ready an ungreased cookie sheet.
  • Beat the butter, both types sugars, and vanilla together in a medium bowl, using an electric mixer. When creamy, beat in the egg. When egg is well blended, add salt and baking soda and beat well, scraping sides of bowl once or twice and making sure baking soda is well distributed throughout batter. Add cornstarch and stir until blended. Add flour and stir until it is almost blended in. Add the chocolate chips and stir until all flour disappears.
  • Drop dough by rounded teaspoonfuls onto the ungreased cookie sheets. Bake one sheet at a time on center rack for 10 minutes or until edges are golden brown. The cookies should get very brown around the edges, but do take care not to burn the bottoms.