One Bowl Chocolate Chip Cookies

ONE BOWL CHOCOLATE CHIP COOKIES

3 from 15 votes
Recipe by Nici Wickes Difficulty: Easy
Makes

20

Cookies
Prep time

5

minutes
Cooking time

6

minutes

These are the perfect accompaniment for a cuppa – crispy on the outside, gooey and chewy in the middle.

Ingredients

  • 100 g butter, softened or melted

  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 2 small eggs

  • 3/4 cup chopped chocolate, or choc chips

  • 1 1/2 cups plain flour

  • 1/2 teaspoon baking soda

Directions

  • Heat oven to 180 C. Line 2 baking trays with baking paper.
  • In a bowl, whisk together butter, sugars and egg until mixed. Add in chocolate, flour and baking soda. Mix it all together
  • Roll spoonfuls of the dough into walnut-sized balls. Place these on your lined tray, leaving heaps of space for spreading between each. Flatten each ball with palm of your hand.
  • Bake for 6 minutes, then take each tray out of oven and slap it on the bench to deflate the cookies – this gives them the gooey texture. Return to the oven and cook for a further 4-6 minutes until golden brown.
  • Cool on the tray for 5 minutes then transfer to a wire rack for cooling. Enjoy!

NICI’S TIPS FOR GLUTEN FREE BAKING

  • Gluten-free flours absorb more liquid than regular flour, so, for tender, moist cakes and muffins aim for a sloppy batter. Don’t be tempted to add more GF flour to thicken it, as this is what makes gluten-free baking dry and crumbly. 
  • Some GF flours (like Orgran brand) are gritty so avoid these for cakes and slices. I use Edmonds or Free From as good all-purpose baking flours.
  • Often you’ll see in cake and muffin recipes “mix/beat until just combined” or instructions about not overbeating the batter. This is because overmixing toughens the gluten and leads to tough cakes/muffins/pancakes. However with gluten free flours, which often take more mixing to combine, there’s no gluten to toughen so you’re all good to mix away! 
  • Always sieve gluten free flours when baking as they tend to clump more than regular flours  – and mix the batter well (see note 3). 
  • The issue with some gluten free flours is that when you open the packets it goes everywhere! So proceed with caution.
Scroll to Top
I Love Eggs

Subscribe to our Recipeasy e- news...

Complete your details below to receive new recipe ideas and meal inspiration direct to your inbox each month.