Big Batch Chocolate Chip Cookies - One Bowl
This easy one-bowl chocolate chip cookie recipe makes 35 cookies from one simple vanilla dough. They're perfect for lunchboxes, sharing, parties or keeping a stash in the freezer. An extra bonus is that you don't need to chill this cookie dough!
Ingredients
- 250 grams (1 cup + 2 tbsp) butter softened
- 200 grams (1 cup) white sugar
- 220 grams (1 cup) soft brown sugar
- 1 teaspoon vanilla bean extract
- 2 eggs
- 30 grams (¼ cup) cornflour (cornstarch)
- 480 grams (4 cups) flour
- 1 teaspoon baking powder
- ½ tsp salt
- 170 grams (1 cup) chocolate chips add extra if desired
Instructions
- Preheat the oven to 180°C fan bake (350°F convection). Line two baking trays with baking paper. Set aside.
- In a bowl of a stand mixer, add softened butter and sugars. Beat well until light and fluffy (about 5 minutes).
- Add vanilla and eggs and beat until just incorporated.
- Place a sieve over the bowl of creamed mixture and add the flour, cornflour, baking powder and salt. Shake the sieve until it is is all sifted into the bowl. Using a large spoon or spatula, fold the dry mixture into the creamed mixture until well combined.
- Add the chocolate chips and continue to mix until all combined and evenly distributed.
- Roll the mixture into 35 balls (walnut sized). Place each ball on the tray (2 inches apart) and gently press each ball down to the desired size and thickness (should be about 1 inch in thickness). The cookies won't spread any further than what you have pressed but they will puff up.
- Bake for 16 minutes or until slightly golden brown on the top.
Notes
If you are unsure if the cookies are done, pull the baking tray halfway out of the oven (using an oven mit). Gently nudge one cookie with your finger or a spatula. If it slides slightly on the tray or parchment paper, they are ready to come out. If it sticks and does not move, bake them for a little longer.