One Bowl No-Chill Chocolate Chip Cookies
If you’ve been following along with me for a while then you know I love a good cookie. Especially a chocolate chip cookie. I grew up baking chocolate chip cookies for my family (seriously, at nearly every family gathering), so there’s just something about a fresh cookie, or spoonful of dough, that just makes me feel happy. For these cookies, I really wanted to create a quick and simple recipe. No special ingredients. No waiting for the dough to chill. All made in one mixing bowl. And, most importantly, a dough that tastes just like the one I always made for my family. This is it.
How to Make These Cookies
The dough for these cookies comes together like a standard chocolate chip cookie. You’ll beat the vegan butter and sugars. Add the vanilla and eggs. Then, which is non-traditional, you’ll beat in the leavening agents and salt. Stir in the flour and chocolate and you’re ready to bake! Seriously. These are easy. Like, give-me-twenty-minutes-to-pop-some-cookies-in-the-oven easy. You can scoop or roll the dough – whatever you choose just make sure you have some of the chocolate chips showing at the top of your dough balls. Since I used a mix of mini and regular chips, I didn’t have to top my dough balls with extra chocolate. The dough was already super loaded!
Some of the Ingredients I Love for This Recipe:
- Vegan butter gives these dairy-free cookies that buttery taste we all love. The dough tastes exactly the way chocolate chip cookie dough tasted growing up.
- Brown sugar lends moisture to these cookies, and I don’t recommend using any sugar replacements.
- Mini chocolate chips are a great way to ensure maximum chocolate in each bite! I used a mix of half regular chips + half mini for ultimate chocolate distribution. This also makes for beautiful cookies!
- Corn starch (or arrowroot starch) gives these cookies a bit of chewiness, which helps them last for days. Seriously, pop one in the microwave and your cookie will taste good as fresh.
One Bowl No-Chill Chocolate Chip Cookies
Quick and easy no-chill, dairy-free Chocolate Chip Cookies! The perfect recipe for when you want cookies NOW! For vegan cookies, check the recipe notes below!
Ingredients
- 1/2 cup (1 stick) vegan butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar (regular or unrefined)
- 1 large egg (or 1/4 cup unsweetened applesauce - see Note 2)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp corn starch (or arrowroot starch)
- 1 3/4 cup unbleached all-purpose flour
- 1/2 cup dairy-free chocolate chips
- 1/2 cup dairy-free mini chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the vegan butter and sugars. Beat in the egg until totally combined. Beat in the vanilla. Then, beat in the baking soda, baking powder, salt, and corn starch.
- Use a large wooden spoon or spatula to stir in the flour until a few flour streaks remain. Add the chocolate chips and stir until just combined.
- Scoop or lightly roll dough balls 1 1/2 Tbsp in size. Place 6-8 dough balls on your cookie sheet, making sure the areas with chocolate chips showing are on top - if you used mini chips then you shouldn't have to press more chips into the tops.
- Bake cookies at 350°F for 6-8 minutes or until just barely golden. Gently move to a cooling rack.
- Store leftovers in an airtight container at room temperature.
Notes
- To correctly measure the four, fluff up the flour, spoon it into your measuring cup, and then level it off with a knife.
- For vegan cookies, replace the egg with 1/4 cup unsweetened applesauce. Scoop and bake the cookies for 6-7 minutes at 350°F. Immediately press extra chocolate chips into the tops of the cookies - this will help flatten them out.
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Nutrition Information:
Yield:
10Serving Size:
2Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 220mgCarbohydrates: 42gFiber: 2gSugar: 23gProtein: 4g
calculated nutrition information may not always be accurate
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can i use regular butter in the Same amount?
Hi Ingrid! Have you made the cookies? I’m sure regular butter will work just fine, but I would add only 1 1/2 cups of flour, mix the dough, and then see if you need the extra 1/4 cup – since regular butter doesn’t contain oil, you may not need as much flour.
Hi! I used regular butter and the full flour and they came out delicious !!
Hi Natalie! Oh! Good to know! I’ve been meaning to test this recipe with regular butter – I’m so glad it worked out for you! Thanks for baking and letting us know 🙂
These look delicious. Any idea if they’d turn out with regular butter? It’s all we have and we’re quarantined. 😉 Thank you!
Hi Sandy! I’m a little late, but regular butter will work 🙂 I recommend adding only 1 1/2 cups of flour, mixing the dough, and then gauging if you need the extra 1/4 cup – since regular butter doesn’t contain oil, you may not need as much flour.
Can I use apple cider vinegar instead of an egg?
Hi! I haven’t tried this recipe with ACV. You might have better success using flax egg instead. 1 flax egg = 1 Tbsp flaxseed meal + 3 Tbsp water; mix and allow to thicken for five minutes.
I baked these cookies for 18 minutes! They did not brown at all. Are the cookies shown in the picture really only baked for 6-8 minutes? Also I’m curious what is the purpose of the cornstarch in this recipe?
Yes, that’s right! I baked the cookies shown for around 7 minutes. The lack of browning could be a difference in butter or sugar types, perhaps, or even range types (I use a gas range). I do recall making these in a relative’s electric range and they came out pretty light in color, though I’m not sure if that’s why. 18 minutes is definitely over-baked (so sorry about that!). If you try these out again, I would take them out at around the 7 minute mark regardless of the cookies’ coloring. The cornstarch helps with the cookies’ chewiness.
Tried making these twice, both according to recipe. They also came out super light, cakey, and tasted off. Dont recommend this recipe
I’m sorry these didn’t work out for you, Julia! It could be the type of plant-based butter that you used. I use the Country Crock plant butter sticks made with avocado oil, and these cookies come out delicious for me every time – never cakey. If you decide to give them another go, I recommend starting out with less flour (1 1/2 cups). Cookies are tricky as every single ingredient and measurement affects them, as well as our individual ovens and baking sheets.
Just made these! These were amaaaazing, I use a fan oven, they didn’t seem to go as golden brown but I took them out after 10 minutes and oh. my. god. BEST dairy free cookies I’ve had
Thank you so much, Lauren!! These are my go-to DF cookies. I’m so happy you love them 🙂
This recipe with a few tweaks was the bomb for me today. I’m making a second batch because I nearly ate them all and promised my kids cookies😬😬😬😬
Haha thank you, Lindarella! My daughter loves these, too, and they don’t last long here either!
Hello! I tried so many recipes and they always spread so much and end up been really thin. I will try this because the picture looks exactly how I would like them to be. Any suggestions?
Hi! I feel your frustration! I created this recipe exactly to avoid this! My tips would be to follow the directions exactly, making sure you don’t over-mix the dough. It’s important to use a large spoon to mix in the dry ingredients (instead of your hand mixer).
Hi, I just wanted to confirm whether in the ingredients it’s supposed to say 1/2 cup chocolate chips OR 1/2 cup mini chocolate chips, rather than listing both? Or does the recipe require both of them… thank you!
Hi Jacky! I like to use both – 1/2 cup of each, but I’ve also made these with 1 whole cup of regular chocolate chips. You can do whatever you like!