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Soft Chocolate Chip Cookies with One Egg (Yields 30)
These one-egg chocolate chip cookies are soft, chewy, and packed with melty chocolate chips. You only need basic ingredients and one egg to make 30 cookies—perfect for budget baking without sacrificing flavor!
For more easy cookie recipes, check out the full cookie collection on tinsuf.com.
Ingredients
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½ cup butter or ghee (or a mix of both)
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½ cup powdered sugar
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1 large egg (room temperature)
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1 teaspoon vanilla extract
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1¾ cups cake flour or all-purpose flour
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2 tablespoons unsweetened cocoa powder
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¼ teaspoon salt
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1 teaspoon baking soda
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Chocolate chips or chopped chocolate (as desired)
Instructions
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Mix Wet Ingredients: In a large bowl, beat the butter (or ghee) with the powdered sugar until creamy. Add the egg and vanilla, mixing until smooth.
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Add Dry Ingredients: Sift in the flour, cocoa, salt, and baking soda. Stir until a dough forms.
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Fold in Chocolate: Mix in the chocolate chips until evenly distributed.
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Shape Cookies: Roll into small balls or use a scoop. Arrange on a parchment-lined baking tray.
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Bake: Preheat the oven to 200°C (390°F). Bake on the center rack for 10 to 15 minutes, or until lightly golden.
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Cool and Serve: Let cool slightly before enjoying. The cookies will set as they cool.
Time & Yield
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Prep Time: 10 minutes
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Bake Time: 10–15 minutes
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Total Time: ~25 minutes
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Yields: 30 cookies
Tips & Variations
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Add white chocolate chunks or chopped nuts for extra texture.
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For a richer flavor, use a mix of milk and dark chocolate chips.
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Chill the dough for 15–30 minutes if you want thicker cookies.
Storage
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Room Temp: Store in an airtight container for up to 5 days.
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Freezer: Freeze unbaked dough balls for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes.
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