These Soft Chocolate Chip Cookies, specifically crafted to use just one egg, are the epitome of classic comfort baking. Unlike their crispier counterparts, these cookies boast an irresistibly tender, chewy, and melt-in-your-mouth texture that makes them truly addictive. The inclusion of powdered sugar, alongside or instead of granulated sugar, contributes significantly to their signature softness and delicate crumb, preventing them from spreading too thin or becoming overly crisp. The single egg acts as a perfect binder and leavening agent without making the cookies cake-like, maintaining their desired chewiness. Each cookie is generously studded with an abundance of chocolate chips, creating pockets of gooey, melted chocolate in every bite. Whether you opt for classic semi-sweet chips, milk chocolate chunks, or a mix, the chocolate melts beautifully, offering a rich, comforting contrast to the buttery, sweet cookie dough. These cookies are a versatile treat, perfect for lunchboxes, after-school snacks, bake sales, or simply as a warm, freshly baked indulgence with a glass of milk. Their simplicity in ingredients and preparation, combined with their universally loved flavor and texture, makes them a go-to recipe for both novice and experienced bakers seeking that perfect soft chocolate chip cookie without needing a whole carton of eggs.
The science behind these Soft Chocolate Chip Cookies with just one egg is a delicate balance of fat, sugar, and leavening to achieve that coveted tender texture. The use of butter or ghee provides richness and contributes to the spread and chewiness of the cookie. Ghee, if used, offers a slightly nutty flavor and a different fat composition that can sometimes result in an even more tender crumb. A key element in achieving softness is the powdered sugar. Unlike granulated sugar, which contributes to spread and crispness due to its larger crystals, powdered sugar dissolves more readily and, along with its cornstarch content (often present in commercial powdered sugar), helps create a softer, more delicate texture in the baked good. The single egg is carefully chosen; more eggs can lead to a more cake-like consistency, while fewer can make the cookies too crumbly. This one egg acts as both a binder, holding the ingredients together, and a leavening agent when combined with baking soda, ensuring the cookies rise just enough to be soft and puffy rather than flat and crispy. The type and amount of flour also play a role; all-purpose flour provides the necessary structure without making the cookies tough. The chocolate chips, whether standard chips or larger chunks, create pockets of melted, luscious chocolate that stay gooey even after cooling, enhancing the overall sensory experience of the cookie. Chilling the dough, although not explicitly mentioned in the minimal provided ingredients list, is often a crucial step in soft cookie recipes as it allows the fats to solidify, preventing excessive spreading and concentrating the flavors for a richer, chewier final product. This recipe focuses on creating a cookie that maintains its softness for days, a testament to its carefully balanced ingredient ratios and preparation method.
Ingredients:
- ½ cup (1 stick / 113g) unsalted butter, softened (or ghee, softened)
- ½ cup powdered sugar
- ¼ cup granulated sugar (for a balance of sweetness and texture)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chocolate chips (semi-sweet, milk chocolate chunks, or a mix)
- Optional: flaky sea salt for sprinkling (enhances chocolate flavor)
Instructions:
- Prepare Oven and Baking Sheets:
- Preheat your oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
- Cream Butter and Sugars:
- In a large mixing bowl, using an electric mixer (handheld or stand mixer), cream together the ½ cup softened butter (or ghee), ½ cup powdered sugar, and ¼ cup granulated sugar. Beat on medium-high speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Egg and Vanilla:
- Add the 1 large egg and 1 teaspoon vanilla extract to the creamed butter mixture. Beat on medium speed until well combined and smooth, about 1 minute.
- Combine Dry Ingredients:
- In a separate medium bowl, whisk together the 1 ¾ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. This ensures the leavening and salt are evenly distributed.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Mix only until no streaks of flour remain; overmixing can lead to tough cookies.
- Fold in Chocolate Chips:
- Stir in the 1 ½ cups chocolate chips by hand with a spatula or wooden spoon until they are evenly distributed throughout the dough.
- Chill the Dough (Optional but Recommended for Best Results):
- For a chewier cookie and to prevent excessive spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. If chilling for longer than an hour, let the dough sit at room temperature for 10-15 minutes before scooping.
- Scoop and Bake:
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can use a cookie scoop for uniform size. If desired, press a few extra chocolate chips on top of each dough ball for a more appealing appearance after baking.
- Bake one sheet at a time, if possible, for 8-12 minutes, or until the edges are lightly golden brown and the centers are still soft and slightly underbaked. The baking time will vary based on your oven and the size of your cookies.
- Cool the Cookies:
- Remove the baking sheets from the oven. If using, sprinkle a tiny pinch of flaky sea salt on top of each hot cookie.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to set and firm up without breaking.
- Store:
- Store cooled cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness.
Tips for Achieving Perfectly Soft Chocolate Chip Cookies:
- Don’t Overbake: This is the most crucial tip for soft cookies. Cookies continue to bake for a few minutes after being removed from the oven due to residual heat. Pull them out when the edges are set and lightly golden, but the centers still look slightly underdone or puffy.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together properly, creating a smooth, emulsified batter that bakes evenly and results in a better texture.
- Measure Flour Correctly: Too much flour can make cookies dry and crumbly. Spoon flour into your measuring cup and level it off with a straight edge (like a knife), rather than scooping directly from the bag.
- Chilling Dough: While not strictly mandatory for this recipe, chilling the dough for at least 30 minutes significantly improves the texture and flavor. It allows the butter to re-solidify, preventing excessive spreading, and gives the flavors time to meld.
- Cookie Scoop for Uniformity: Using a cookie scoop helps create uniform cookies that bake evenly, ensuring consistent results.
- Powdered Sugar’s Role: The powdered sugar is key to the softness. Do not substitute it entirely with granulated sugar, as this will change the texture.
- Butter vs. Ghee: The recipe suggests butter or ghee. Ghee (clarified butter) has a higher smoke point and pure fat, which can sometimes result in an even more tender and slightly chewier cookie with a subtly nutty flavor.
- Chocolate Choice: Use good quality chocolate chips or chunks. A mix of semi-sweet and milk chocolate can provide a richer, more complex chocolate experience.
- Fresh Baking Soda: Ensure your baking soda is fresh (active) for proper leavening.
- Storage: To maintain maximum softness, store cooled cookies in an airtight container. You can even place a slice of bread in the container to help keep them soft, replacing the bread every day or two.