One-Bowl Chocolate Chip Cookies (the Only Recipe I Use Now)

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I've tried a lot of chocolate chip cookie recipes — the fancy ones with browned butter, the ones that need overnight chilling, the ones with twelve ingredients. This is the one I actually make, because it's one bowl and it never fails.

The recipe: melt 1/2 cup butter. Stir in 3/4 cup brown sugar and 1/4 cup white sugar, then 1 egg and a splash of vanilla. Add 1.25 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt. Fold in a generous cup of chocolate chips. One bowl, one spoon, no mixer.

The bake: 350°F, scoop onto a lined sheet, 10–12 minutes. Pull them when the edges are set but the centers still look a little underdone. They finish on the pan.

Why it works: melted butter + more brown sugar than white = chewy centers and crisp edges. The resting step everyone insists on? I skip it. Are the cookies 5% better with a chill? Maybe. Are they worth the wait? Not to me.

The honest part: these are not bakery-showcase cookies. They're lumpy, they're rustic, and they disappear in a day. If you want tall, thick, Instagram-perfect cookies, this isn't your recipe. If you want great cookies in 30 minutes with one bowl to wash, this is it.

One tip: flaky salt on top before baking. Sounds fussy, takes five seconds, and it's the difference between good cookies and the ones people ask about.

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