One bowl, 20 minutes, 6 delicious chocolate chip cookies
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20 minute chocolate chip cookies
These cookies are for when you want cookies and you want them NOW. They come together in just one bowl, and 20 minutes with no need to chill the dough – how perfect is that?! Now, I don’t want to be a baking snob but chocolate chip cookies are kind of the most basic of cookies. So how do we overcome that? Well, it’s by using high quality ingredients. I know it can be annoying and pricey, but I really highly recommend using a high quality butter high quality chocolate in this cookie. It’s what takes these from delicious to “I need another batch IMMEDIATELY”. Of course they will still turn out delicious no matter the butter and chocolate, I just want you to know what I use and highly recommend!
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for 20 minute chocolate chip cookies:
- All purpose flour: for structure and chewiness. If you’d like to make these gluten free, you can use a 1:1 gluten free flour such as Bob’s Red Mill or King Arthur.
- Baking powder & baking soda: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. I highly recommend splurging a little and using European style butter here for the best flavor.
- Light brown sugar: for sweetness and for moisture. We’re not going to use any granulated sugar here since these are fast and we want the maximum amount of flavor possible in the dough. Brown sugar will also help these cookies bake up a little thicker. You could also use dark brown sugar here for some extra flavor – just note they may bake up a little thicker.
- Egg yolk: for binding and for moisture.
- Vanilla: for flavor. I use and love this vanilla extract!
- Chocolate: put your favorite chocolate here. I used Valrhona baking discs (these ones here) and can’t recommend them enough. Just look at those puddles! But they are definitely on the pricier side. If not using the discs, I recommend using a chocolate baking bar. You can also of course use chocolate chips here, just note that the cookies will most likely end up a little thicker. In terms of using milk, semi-sweet, or dark chocolate, use your favorite!
how to make 20 minute chocolate chip cookies
mix the wet ingredients
In a small microwave-safe bowl, microwave the butter just until melted. Microwave it in 20 second intervals, stirring after each interval. Then, stir in the light brown sugar, followed by the egg yolk and vanilla.
fold in the dry ingredients
Fold in the flour, baking soda, baking powder and salt until only a few flour streaks remain in the cookie dough. Then, add in your chocolate. If using chocolate discs, break them in half to get them more evenly distributed in the dough. Fold the mixture together just until no more flour streaks remain. Overmixing will lead to a tough cookie!
bake the cookies
Evenly space out 3 tbsp. scoops of the cookie dough on a cookie sheet. Top with additional chocolate if desired. Bake for 10 minutes at 350°F / 175°C.
20 minute chocolate chip cookies recipe q&a
can I double this recipe?
Definitely – simply double all of the ingredients in the recipe to make 12 delicious chocolate chip cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store chocolate chip cookies
If for some reason you don’t feel like inhaling these 6 cookies (like I did IMMEDIATELY after taking these pictures), you can store them in an airtight container at room temperature. They will taste the best on the day that they are baked, but will keep fresh for up to 3 days.
cookie troubleshooting
why did my cookies come out thick and crumbly?
If your cookies are thick, dry and crumbly, it’s most likely because you added too much flour. If you use cup measurements, it’s very easy to over-measure without even realizing it! I always recommend a kitchen scale (this one is super cheap and a great starter scale), but if that’s not an option for you, here’s the best way to measure flour: fluff up the flour with a fork, then use a spoon to fill up the measuring cup and level off the top with a knife.
why are my cookies crispy instead of soft?
The texture of these cookies should be quite soft, with slightly crisp edges. If the cookies are crispy, it could be that you added too much flour, but it’s most likely that you overbaked them. The cookies are done when the edges are slightly golden brown, and the middle looks like it’s just *almost* done setting. Your oven temperature may also be hotter than it claims to be, which is why I can’t recommend an oven thermometer enough.
tools and ingredients
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
20 Minute Chocolate Chip Cookies
Ingredients
- 50 g unsalted butter melted (3 ½ tbsp.)
- 65 g light brown sugar (⅓ c.)
- 1 egg yolk
- ½ tsp. vanilla
- 65 g all purpose flour (½ c.)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 115 g chocolate (discs, bar, chips) (⅔ c.)
Instructions
- Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment paper or with a silicone mat.
- In a medium sized microwave safe bowl, melt the butter in 20 second intervals, until it's *just* melted. The hotter the butter, the more the cookies will spread.
- Add the light brown sugar to the butter and whisk until combined.
- Add in the egg yolk and vanilla, whisking until thoroughly combined.
- Add in the flour, baking soda, baking powder and salt. Lightly fold together using a rubber spatula until the flour is almost completely combined. Add in the chocolate (save some for topping the cookies if desired), and fold until no flour streaks remain.
- Use a 3 tbsp. cookie scoop to dish out the cookies and evenly space them out on the baking sheet. Top with extra chocolate if desired. Bake for 8-10 minutes, or until the edges are golden and the middles of the cookies are almost completely set.
- Immediately after taking the cookies out of the oven, you can take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular. Serve and enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
We ran into this recipe a few months ago and it has become our go to!! The perfect amount of cookies and the ~best~ chocolate chip cookie recipe ever!! My husband and I love these! Thank you so much!
Can I replace the butter with oil? And if so, how much is needed?
Hello! I haven’t tested these with oil & wouldn’t recommend the swap because the cookies are already pretty flat and will spread even more. If you’re looking to make them dairy free you can use a 1:1 swap with vegan butter sticks!
I’m not dairy-free, I just don’t have butter at home right now. But, since you insist that it can’t be made without it, I’ll have to pick some up on my next grocery run.
I made the cookies and they were good. However, I was wondering if you knew what the nutrition facts were?
I happened to stumble upon this website while in the mood for some quick chocolate chip cookies and let me tell you I have been satisfied!! I’ll be using this recipe from now on hehe
For reference I followed the measurements but made 4 bigger cookies plus a small one. My baking time was roughly 15 minutes since my cookies were bigger but it turned out amazing. The center was soft and the outsides were crispy and each pouch of chocolate was gooey. It was a little crumbly but I prefer it that way!
Ah thank you so much, I’m so happy you enjoyed the recipe! 🙂
the only choc chip recipe i use now!! Made a batch for my friend and she loved it as well 🙂
Ah that means the world to me, thank you so much! 🙂
Absolute best cookies in the entire world- I will never use another recipe! I make them at least once a week, they never last more than an hour even if I double the batch 😂 Fresh Bean Bakery is the first & usually only place I go for any recipes!
Ahh thank you SO much, I’m so happy you like the recipe and it means the world to me that you come here for your bakes! 🙂
Hello I would like to ask do you bake on the fan setting or top and bottom heating, Thanks
Hi,
I saw the flour is 65 gr (1/2 cup) and brown sugar 65 gr (1/3 cup). Which measurement are correct. Maybe the flour is 130 gr?
Hello – both are correct. 1 cup of flour weighs ~120g and 1 cup of brown sugar weighs ~200g.
I don’t have oven can i bake it in rice cooker?
Hi,
I don’t have baking soda, what can I use?
Thank you
I want to ask you, you have two cookie recipes, one of them contains white sugar and a whole egg, and the other does not contain white sugar or eggs apart from the quantity. If I want it large or small, is there a difference in taste or texture between them,and which is better?
Hi, yes my small batch cookies and my regular ones are different! The small batch are made using only brown sugar and an egg yolk which makes them super soft and chewy all around, and more rich. My regular chocolate chip cookies have more crisp edges with a soft and chewy center. So I wouldn’t really say one is better than the other – it’s just what you’re looking for!
Where do I buy the disks of chocolate? My email address is lrogove@me.com
Hi! They are linked under the “ingredients and substitutions” section in this post and are called Valrhona Feves, 60% Cacao. I grabbed them off Amazon but you can also find them on the Valrhona website!
I’ve made these cookies now twice in the last month and they are so quick and easy to throw together and so good. Next time I think I might whap the pan a little bit to get my cookies to be a little bit flatter; although the puffiness doesn’t actually bother me, they still taste great. I used a ramekin to shape my cookies and that works well.
Hii I only have baking powder so will that work okay?
Hi, the cookies will be a little bit more thick and cakey but it should work!
Best cookies ever 🤍🤍
This is a delicious recipe! I got four big cookies out of this recipe and one little buddy. I did bang them on the counter to flatten them out to get that perfect texture as they were quite puffy. Going to brown the butter next time because #brownbutter 😉
Can I triple the recipe to get 18 cookies at once?
Hi! Yes, you can! I really strongly recommend using the gram measurements if you are going to do that in order to get the best results.
Can I sub gluten-free flour mix instead of the all purposee flour element for this recipe?
Hi! I have never tried these with gluten-free flour but I’ve seen other people make the swap in other recipes for cookies and have no issues. I’d love to know how they turn out if you do end up trying them with gluten-free flour!
I cant stop making these cookies! so insanely good and so so fast.
So happy you like them – thank you so much! 🙂
These are my favourite cookies – I’ve made them so many times. Thank you!!
Thank you so much, that is such an honor to be your favorite!! So happy you like them 🙂
mine tastes and turned out great! using everything the recipe asked for, i was worried at first cause mine turned a bit paler and it kinda spread a little too bigger compared to yours as reference but the “swirling in a glass” method did the trick for the size and shape, as for the taste it is actually quite real good, the center was super chewy, like realllly chewyyy, and the outside was crisp and crumbly. anyway, do you think it will be okay and will it make a difference if i brown the butter for this recipe? thanks for your recipes btw, will definitely do this again and will try more of your recipes soon! 💗 * i wanted to attach a photo of the cookies but for some reason i can’t upload it. sorry for that*
Hi! Thank you so much for making these, I’m so happy you liked them! I haven’t tried them with brown butter but it would definitely be great for adding in some extra flavor! Just make sure that the brown butter is cooled enough to not cook the egg. You might also want to add in 8-10g of water if you brown the 50g of butter in order to make up for the moisture loss. Also I don’t currently have a way to upload pictures here – sorry about that, but if you would like to upload them to Instagram I would love to see them. Thank you again and I hope this was helpful! 😊🤍
will take note on that, thank you for the tips! 💗
These are SO good! They are possibly my favourite chocolate chip cookies ever. I make 5 instead of 6 so they’re a bit bigger. I also cut down on the chocolate by about 20-30 grams so it wouldn’t be too overwhelmingly chocolate-y.
Just made these and they look amazing. Had to leave them a little longer than 10 minutes but that’s my oven’s fault rather than the recipe. As for an airtight container to keep them in ha ha ha.
Thank you so much for making these, I hope you enjoy them! 🙂
I loved these! I made 4 large cookies and we really enjoyed them. The recipe is fast and easy to make. I liked not having a dozen more cookies staring me in the face today. I might add an extra 5-10 g of flour out of personal preference and only used 85 g of chocolate (70% cacao Lindt bar) and they tasted incredible.
I’m so happy you liked them and thank you for making these! 🙂
Can I use chocolate eating bar instead of chocolate baking bar? What’s the difference?
Hi! Chocolate bars usually have a lot more sugar and other additives in them when compared to a baking bar. Baking bars are specifically made for baking so they tend to melt nicely when baked. The chocolate bar may act more like chocolate chips and result in less spread in the cookies. I have seen people make these successfully with chocolate chips so you can certainly try them out with a chocolate bar! I’d love to see and know how it turns out if you do! 🙂