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One-Bowl Chocolate Chip Cookies
Brown-butter flavor without browning butter: melted butter plus an extra yolk gives chew, and a short rest hydrates the flour so the cookies bake thick instead of spreading flat.
- Melted butter dissolves sugar faster, creating the dense-chewy texture of a bakery cookie.
- The extra yolk adds fat and emulsifiers for chew without cakiness.
- Resting hydrates the flour, thickening the dough so cookies bake tall.
Mix wet
Whisk the melted butter with both sugars until glossy. Add the egg, yolk, and vanilla; whisk 30 seconds until slightly lightened.
¾ cup unsalted butter, melted and cooled slightly1 cup dark brown sugar, packed¼ cup granulated sugar1 large egg1 large egg yolk2 tsp vanilla extract
Add dry
Fold in the flour, baking soda, and salt until barely combined, then fold in the chocolate.
2¼ cups all-purpose flour¾ tsp baking soda1 tsp kosher salt8 oz bittersweet chocolate, chopped
Rest
Rest the dough 30 minutes at room temperature (or up to 3 days refrigerated — the flavor deepens).
Bake
Scoop 3-tablespoon balls onto lined sheets. Bake at 375°F (190°C) until the edges are set and golden but the centers still look underdone. Top with flaky salt.
flaky salt, for topping, to taste
- Measure flour by weight if possible — over-floured dough is the #1 cause of dry cookies.
KEEPS FOR LATER
Airtight, 4 days at room temperature. Dough balls freeze for 3 months; bake from frozen, +2 minutes.
SWAPS THAT WORK
- Chocolate chips work, but chopped bar chocolate makes the molten pools.
- Calories
- 265
- Fat
- 13 g
- Carbs
- 35 g
- Protein
- 3 g
(estimates from USDA data — close enough to plan by, not for medical or allergy decisions)
Substitutions, timing, "can I use the other pan" — answered for this exact recipe.
Notes from people who actually made it. Every note is read by a human before it appears.
