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Stack of one-bowl chocolate chip cookies on a table.

Ultimate One-Bowl Chocolate Chip Cookies

I've experimented with making a lot of chocolate chip cookies over the years, and found four secret ingredients (most of which I haven't seen other chocolate chip recipes use) that make for a uniquely-delicious batch of chocolate chip cookies, with a complex depth of flavour and perfectly chewy texture you're going to love.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 1 hour
Total Time 1 hour 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Method Video Notes

Ingredients
  

  • 113 g unsalted butter 1 stick or ½ cup
  • 150 g light brown sugar
  • 40 g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp Liquid smoke
  • 85 g glucose, maple syrup, or honey
  • 180 g all-purpose flour
  • 25 g powdered milk
  • ½ tsp kosher salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp espresso powder or fine coffee ground decaf is fine
  • 250 g chocolate dark, milk, or a combination of both, chopped roughly into irregular-sized chunks no bigger than about ½” (1.2 cm) in size
  • Sea salt for topping (flaky if possible, even better if it's also smoked), optional. If not sprinkling salt on top of cookies, increase kosher salt in the dough to 1 ½ tsp.

Method
 

  1. Make browned butter: In a small saucepan, heat the 113 g unsalted butter over medium heat. Ideally, you should use a pan made of a light-coloured material such as stainless steel—this makes it a lot easier to see when the butter is done browning. Stirring constantly with a whisk or rubber spatula, keep stirring until the milk solids in the butter turn a toasty brown.
  2. While the butter is still hot, add 150 g light brown sugar, 40 g granulated sugar and 85 g glucose, maple syrup, or honey , and stir until combined. Some of the fat from the butter may still be separated—that’s OK, it’ll get emulsified when you add the egg in the next step.
  3. Once the butter and sugar mixture has cooled down a little (to avoid cooking the egg), add the 1 large egg, 1 tsp vanilla extract, and ½ tsp Liquid smoke. Stir until smooth and completely combined. In a separate bowl combine the 180 g all-purpose flour, 25 g powdered milk, ½ tsp kosher salt ,½ tsp baking powder , ¼ tsp baking soda, and 2 tsp espresso powder or fine coffee ground.
  4. Add the dry ingredients and stir until just combined.
  5. Add the 250 g chocolate into the dough and stir gently, just until evenly distributed.
  6. Refrigerate the dough for at least 30 minutes and up to 24 hours, or just until firm enough to scoop. Use a cookie scoop to portion the dough, then roll with your hands into an elongated log-like shape. Stand the cookie “logs” up on a parchment or silicone-lined baking sheet leaving about 4” between each log.
  7. Sprinkle a little Sea salt on each cookie and gently press down into the dough without flattening it too much.
  8. Preheat oven to 375 ˚F (190˚C). Position the dough balls on a baking sheet lined with parchment or a silicone baking mat at least 3” apart. Bake for 8–13 minutes, until spread, and beginning to turn golden brown around the edges. If you like a fudgier and chewier cookie, aim for a lower baking time—if you prefer crisper, bake a little longer.
  9. Allow to cool 5–10 minutes on the baking sheet, then transfer to a wire rack to cool completely. Enjoy immediately, or store at room temperature in an airtight container up to 5 days (not that they'll last that long!)

Video

Notes

I was inspired to use coffee grounds by Christina Tosi (founder of Momofuku Milk Bar), who includes them in her Compost Cookies. I've probably made the Compost Cookie recipe from her Milk Bar cookbook at least a dozen times. If you don't already have this book, run out and get it—it's full of so many delicious and unique recipes!