Easy One Bowl Extra Large Chocolate Chip Cookie Recipe

These giant, one-bowl chocolate chip cookies are my go-to when I want a show-stopping treat with minimal fuss—thick, chewy centers, lacy caramelized edges, and pockets of molten chocolate that make every bite feel a little indulgent. What makes them special is how easy they are: everything comes together in one bowl, no fancy equipment required, and the recipe is forgiving enough to handle a rushed afternoon or a weekend baking binge.

My husband is the unofficial quality control around here; if he walks past the kitchen and the cookies are cooling on a rack, he’ll take one and declare them “the ones.” Our kiddo calls them giant hugs—probably because they’re big, warm, and usually follow a minor meltdown or homework battle. This recipe became a household staple the winter I learned to embrace a messy kitchen: a single bowl, quick clean-up, and results that feel like I spent twice as long fussing. We’ve given them as last-minute hostess gifts, packed them in lunchboxes, and kept a secret stash in the freezer for emergencies (and there are always emergencies).

Behind the Recipe

This is a recipe that rewards small attentions: how you soften the butter, whether you cream just until combined or until pale, and whether you give the dough time to rest can all shift the final texture. People often overwork the dough after adding flour—mix just until the last streak disappears to keep the cookies tender. Chilling the dough for at least 30 minutes helps control spread and concentrates flavor; I’ve found that 24 hours in the fridge yields the most complex, caramelized taste. A sprinkle of flaky sea salt right after baking lifts the sweetness and makes the chocolate sing. Also, use a sturdy baking sheet and rotate it halfway through baking if your oven has hot spots—this little step keeps the bottoms from overbrowning.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for reliable structure and keep both white and brown sugar on hand—brown sugar gives chewiness and depth, so don’t skimp if you want that classic texture.
– Fats & Oils: Real butter (not margarine) makes a huge difference in flavor; for the best spread and browning, use unsalted and add salt separately so you can control seasoning.
– Chocolate: Choose a mix of chocolate chips and chopped baking chocolate for gooey pockets and melty ribbons—quality matters here more than you’d expect.
– Eggs: Fresh, room-temperature eggs incorporate more evenly and help with texture; if you forget to bring them to room temp, a quick warm-water bath for 5–10 minutes works.
– Flavor Boosts (Vanilla/Zest): Use pure vanilla extract for clean flavor; a pinch of citrus zest is optional but brightens the dough if you want a subtle lift.

Prep Ahead Ideas

– Make the dough the day before and let it rest in the fridge; chilled dough tastes better and spreads more predictably in the oven.
– Measure dry ingredients into a bowl and grate or chop chocolate ahead of time—store separately in the fridge to save minutes before baking.
– Scoop dough into rounds and freeze them on a sheet tray, then transfer to a bag; frozen scoops can be baked straight from the freezer with a couple extra minutes.
– Store prepped dough in an airtight container for up to 72 hours, or freeze up to a month; thaw in the fridge overnight before baking if possible.

Time-Saving Tricks

– Use a large bowl and a sturdy wooden spoon or paddle attachment to mix—no need for a mixer unless you want to aerate the dough for a lighter crumb.
– Keep a jar of pre-chopped chocolate and a measuring scoop in the pantry for ready-to-bake cookies any time.
– Bake on multiple sheet pans staggered between racks and rotate halfway through to maximize oven space without crowding.
– When time’s short, chill dough for just 20–30 minutes while you preheat the oven; it still firms enough to reduce spread.

Common Mistakes

– Overbaking: I once walked away and came back to dry-edged cookies—pull them when edges are set but centers still look slightly underdone; they’ll finish while cooling.
– Too warm butter: If the butter is overly soft, the dough can spread too much; chill the dough briefly if that happens.
– Adding too much flour: Scooping flour straight from the bag packs it in—fluff first and spoon into the cup for accurate amounts, or weigh if you want precision.
– Overmixing after the flour: Mix only until ingredients are combined to avoid a tough texture; finish folding by hand if needed.
– Crowding the pan: Give each cookie plenty of space; they expand more than you think.

What to Serve It With

These cookies are happiest paired with a cold glass of milk, a scoop of vanilla or salted caramel ice cream, or a hot mug of coffee. For a grown-up twist, serve them alongside espresso or a small glass of tawny port.

✔Tips & Mistakes

– Tip: Add a light sprinkle of flaky sea salt immediately after baking to balance the sweetness and highlight the chocolate.
– Mistake: Don’t expect oven times to be universal—use visual cues (edge color, center wobble) rather than the clock alone.
– Tip: If you like a chewier center, remove cookies from the oven just as the centers set and let them rest on the pan for a minute before transferring to a rack.
– Mistake: Avoid replacing all the butter with oil; texture and flavor will change dramatically.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Brown the butter for a nutty, toasty depth, or stick with plain melted or creamed butter for a classic profile. Swap half the chocolate for chopped nuts or toffee bits for crunch, or use a mix of milk and dark chocolate for contrast. For a gluten-free version, use a 1:1 gluten-free flour blend—texture will be slightly different but still satisfying. Honey or maple syrup can replace part of the white sugar, but expect a darker color and softer texture; sometimes the classic sugar-butter-vanilla combo is worth keeping as written.

Frequently Asked Questions

Easy One Bowl Extra Large Chocolate Chip Cookie Recipe

This chocolate chip cookie recipe is simple, delicious, and perfect for cookie lovers!

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 1 cup brown sugar packed
• ▢ 1 cup unsalted butter melted
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 2 cups chocolate chips semisweet

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C).
• In a large bowl, mix the melted butter with granulated sugar and brown sugar until well combined.
• Add the eggs and vanilla extract, then mix until smooth.
• In another bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the chocolate chips.
• Scoop the dough onto lined baking sheets and bake for 10-12 minutes.
• Allow to cool on the baking sheets for a few minutes before transferring to a wire rack.

Notes

Let cookies cool completely for the best texture. Enjoy!