Soft Chocolate Chip Cookies with One Egg (Yields 30)

Craving a batch of melt-in-your-mouth chocolate chip cookies without the fuss? You’re in the right place! This recipe for soft chocolate chip cookies using just one egg creates a generous batch (about 30!) of perfectly chewy, utterly delicious treats. Get ready to satisfy your sweet tooth!

Why This One-Egg Chocolate Chip Cookie Recipe Works

Suggested Image: A close-up shot of a stack of soft chocolate chip cookies with chocolate chips melting slightly.

Many classic chocolate chip cookie recipes call for two eggs, but this recipe proves that less can truly be more. Using just one egg results in a cookie that’s incredibly soft, slightly chewy, and perfectly balanced in flavor. It’s also a great option when you’re running low on eggs or want a slightly lighter cookie.

• Soft Texture: The single egg contributes to a delicate, tender crumb.
• Batch Size: This recipe yields about 30 cookies, perfect for sharing (or not!).
• Easy to Make: Simple ingredients and straightforward instructions mean anyone can bake these successfully.

The Secret Ingredients for Extra-Soft Chocolate Chip Cookies

Suggested Image: A photo showcasing the key ingredients for the recipe: flour, sugar, butter, chocolate chips, vanilla extract, and one egg.

While this recipe is simple, a few key ingredients and techniques are crucial for achieving that perfect soft texture. Let’s break it down:

Using Brown Sugar for Moisture

Suggested Image: A close-up of brown sugar being measured into a bowl.

Brown sugar is a must! The molasses in brown sugar adds moisture and chewiness to the cookies, giving them that irresistible soft texture we’re after. Pack it lightly when measuring.

Melting (Most Of) the Butter

Suggested Image: Melted butter in a bowl, slightly cooled but still liquid.

Melting most of the butter before mixing it into the dough also helps to create a chewier cookie. The melted butter encourages the dough to spread slightly during baking, leading to a softer, flatter cookie.

The Right Flour-to-Fat Ratio

Suggested Image: A side-by-side comparison of cookies made with different ratios of flour and butter, highlighting the effect on texture.

Getting the ratio of flour to fat just right is important for ensuring the cookies don’t become dry or cakey. We’ve carefully balanced the ingredients in this recipe to achieve the perfect soft texture. Be sure to measure your flour accurately!

Chilling the Dough (Optional, But Recommended)

Suggested Image: Cookie dough balls on a baking sheet, chilling in the refrigerator.

While not strictly necessary, chilling the dough for at least 30 minutes (or even overnight) will allow the flavors to meld and the gluten to relax, resulting in a more flavorful and less spread-out cookie.

The One-Egg Chocolate Chip Cookie Recipe (Yields 30)

Suggested Image: A beautifully styled photo of a plate of freshly baked chocolate chip cookies, perhaps with a glass of milk alongside.

Alright, let’s get baking! Here’s what you’ll need:

• 1/2 cup (1 stick) unsalted butter, mostly melted and slightly cooled
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips (semi-sweet or milk chocolate, your choice!)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the melted butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in the chocolate chips.
7. (Optional) Chill the dough for at least 30 minutes.
8. Drop by rounded tablespoons onto the prepared baking sheet.
9. Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Soft Chocolate Chip Cookies Every Time

Suggested Image: A collage of images showcasing various cookie baking techniques, like using parchment paper, properly measuring ingredients, and checking for doneness.

• Don’t Overbake: Overbaking will result in dry, crunchy cookies. Take them out of the oven when the edges are golden brown, even if the centers seem slightly soft. They’ll continue to bake on the hot baking sheet.
• Use Room Temperature Ingredients: While we’re melting most of the butter, having your egg at room temperature helps it incorporate more easily into the dough.
• Measure Accurately: Use a kitchen scale for the most accurate measurements, especially for flour. Otherwise, spoon the flour into your measuring cup and level it off with a knife.
• Store Properly: Store cooled cookies in an airtight container at room temperature for up to 3 days.

Enjoy Your Soft and Chewy One-Egg Chocolate Chip Cookies!

Suggested Image: Someone enjoying a warm chocolate chip cookie with a happy expression.

There you have it – a delicious and easy recipe for soft chocolate chip cookies using just one egg! These cookies are perfect for a quick treat, a bake sale, or a simple dessert to share with loved ones. The slightly chewy texture and rich chocolate flavor will have everyone asking for more. So, grab your ingredients, preheat that oven, and get ready to enjoy the taste of homemade goodness. Happy baking!