One Bowl No-Chill Chocolate Chip Cookies
This One Bowl No-Chill Chocolate Chip Cookies recipe has been updated as of February 2024. You can still find the original recipe in the notes section of the recipe card below.
Quick and easy, dairy-free Chocolate Chip Cookies that need zero chill time. Made in just one bowl, these simple cookies come together in just a few minutes and bake up right away. Perfect for when that classic cookie craving hits!
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.
Why You’ll Love These Cookies
- No waiting time – just mix and bake and enjoy
- Classic cookie taste with extra vanilla extract
- A medium sized batch that makes just 16-17 cookies
- Soft and chewy in the middle + crisp at the edges
How to Make These Cookies
The dough for these cookies comes together like a standard chocolate chip cookie. You’ll beat the plant-based 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 chips 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 balls (rolling will lead to “prettier” cookies). I like to top my dough balls with chocolate chips, but this more tedious step is totally optional!
What You’ll Need
- Plant-based 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. I used Country Crock Plant Based Buttery Sticks with Olive Oil for these cookies.
- Light brown sugar lends moisture and sweetness to these cookies – I don’t recommend using any sugar replacements here.
- White granulated sugar also adds sweetness and gives the edges of these cookies a crispier bite.
- Egg binds the ingredients together. I haven’t tested the 2024 version of these cookies with any egg replacements.
- Vanilla extract adds flavor. Since these cookies have more flour than what is traditional, I’ve added extra vanilla to keep that classic cookie flavor.
- Baking soda leavens these cookies and aids in proper spread.
- Salt enhances flavor.
- Cornstarch gives these cookies a bit of chewiness, which helps keep them softer. You can use arrowroot starch in place of the cornstarch 1:1.
- All-purpose flour makes up the bulk of the cookie dough. I like to use an unbleached variety, but any all-purpose flour will work.
- Chocolate chips makes these chocolate chip cookies, of course. I like to use a mix of mini and regular chips for ultimate chocolate distribution. Plus, how cute are those mini chips?! You can feel free to use all mini or all regular chips, though.
One Bowl No-Chill Chocolate Chip Cookies
Quick and easy, dairy-free Chocolate Chip Cookies that need zero chill time. Made in just one bowl, these simple cookies come together in just a few minutes and bake up right away. Perfect for when that classic cookie craving hits!
Ingredients
- 1/2 cup (113g) plant-based butter, softened (not melty)
- 1/2 cup (110g) light brown sugar, packed
- 1/3 cup (67g) white granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp corn starch (or arrowroot starch)
- 1 1/3 cup (173g) unbleached all-purpose flour (see Note 2)
- 1/2 cup (90g) chocolate chips
- 1/2 cup (90g) mini chocolate chips, divided
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and sugars together until fluffy, around 30 seconds.
- Beat in the egg until totally combined. Beat in the vanilla extract. Then beat in the baking soda, salt, and corn starch.
- Add the flour and use a large wooden spoon or spatula to stir in the flour until a cookie dough forms.
- Add 1/2 cup of regular chocolate chips and 1/4 cup of mini chocolate chips. Stir until combined.
- Scoop dough balls 2 Tbsp in size (~37g) and place 6-8 on your prepared baking sheet. Roll each dough ball smooth and top with the remaining mini chocolate chips (you should have 1/4 cup left). Gently press the mini chips into the dough balls.
- Bake cookies at 350°F for 10-12 minutes or until just slightly browned at the edges. If desired, immediately use the back of a spoon to gently "tuck in" any lopsided edges.
- Allow the cookies to cool for 1-2 minutes on the baking sheet before carefully removing to a cooling rack. The baked cookies will look a little puffy when they first come out, but they will settle as they cool.
- Repeat Steps 6-8 until all cookies are baked.
- Store any cooled leftovers in an airtight container at room temperature.
Notes
- Butter: I used Country Crock Plant Based Buttery Sticks for this recipe. You want the butter to be softened but not melty at all.
- Flour: to correctly measure the four, fluff up the flour, spoon it into your measuring cup, and then level it off with a knife. For thicker cookies add 1 1/2 cups (195g) of flour.
- Original Recipe:
- 1/2 cup (113g) plant-based butter, softened
- 1/2 cup (110g) light brown sugar, packed
- 1/2 cup (50g) white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp corn starch
- 1 3/4 cup (228g) unbleached all-purpose flour
- 1/2 cup (90g) chocolate chips
- 1/2 cup (90g) mini chocolate chips
- Preheat oven to 350°F and line a baking sheet with parchment paper. Beat together the butter and sugars. Beat in the egg. Beat in the vanilla. Then beat in the baking soda, baking powder, salt, and corn starch. Stir in the flour. Stir in the chocolate chips. Roll 1 1/2 Tbsp dough balls, 6-8 at a time. Bake at 350°F for 6-8 minutes. Allow to cool on the baking sheet for 2 minutes before carefully removing to a cooling rack.
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Did you make these cookies? I would love to see!
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Ingrid Rodríguez
can i use regular butter in the Same amount?
Rachael Ng
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.
Natalie Pang
Hi! I used regular butter and the full flour and they came out delicious !!
Rachael Ng
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 🙂
Sandy
These look delicious. Any idea if they’d turn out with regular butter? It’s all we have and we’re quarantined. 😉 Thank you!
Rachael Ng
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.
Puja
Can I use apple cider vinegar instead of an egg?
Rachael Ng
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.
Sarah
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?
Rachael Ng
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.
Julia
Tried making these twice, both according to recipe. They also came out super light, cakey, and tasted off. Dont recommend this recipe
Rachael Ng
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.
Lauren
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
Rachael Ng
Thank you so much, Lauren!! These are my go-to DF cookies. I’m so happy you love them 🙂
Lindarella
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😬😬😬😬
Rachael Ng
Haha thank you, Lindarella! My daughter loves these, too, and they don’t last long here either!
Cyra
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?
Rachael Ng
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).
Jacky
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!
Rachael Ng
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!