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One-Bowl Chocolate Chip Cookie

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Our conversation with Katie got us thinking about the essential recipes every home cook should know how to make.

While all of our lists surely differ, there’s one thing Stacie, Meghan, and Katie are all willing to bet on: chocolate chip cookies make the cut.

Here’s Katie’s recipe for One-Bowl Chocolate Chip Cookies from Prep: The Essential College Cookbook.

Make one batch, and we know you’ll be ready to buy the book — if you haven’t been convinced already!

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One Bowl Chocolate Chip Cookies Recipe | Didn't I Just Feed You

One-Bowl Chocolate Chip Cookie

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  • Author: Katie Sullivan Morford
  • Yield: 2 dozen 1x



½ cup (1 stick) butter, softened to room temperature (see note)
2⁄3 cup firmly packed light or dark brown sugar
1⁄3 cup sugar
1 egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon kosher salt
1½ cups semisweet or bittersweet chocolate chips
Nonstick cooking spray for greasing the baking sheets.


KEY EQUIPMENT: large bowl, electric mixer, 2 large baking sheets, spatula

1. Preheat oven to 325°F

2. Put the butter, brown sugar, and sugar in a large bowl and use an electric mixer to mix them together until smooth, about 2 minutes. Add the egg and vanilla and mix until smooth, another minute. Add the flour. Sprinkle the baking soda and salt evenly over the ingredients in the bowl. Mix on low until smooth and combined, about 30 seconds. Add chocolate chips and beat just until mixed into the dough, 5 to 10 seconds more.

 3. Spray 2 baking sheets with nonstick cooking spray. Use a small spoon to scoop up enough dough so that it’s about 1½ inches in diameter when rolled into a ball. Roll 12 balls between your palms and space them evenly over a baking sheet. Repeat with the remaining dough on the second baking sheet. You should have enough dough to make 24 cookies.

4. Bake until the edges of the cookies begin to turn golden brown and they no longer look raw across the top, about 10 to 12 minutes. Pull them from the oven and let cool for 5 minutes. Use a spatula to lift them from the baking sheets.

 Store in a jar or cookie tin for up to 4 days.

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