One Bowl Death by Chocolate Cookies
Indulge your chocolate cravings with these decadent One Bowl Death by Chocolate Cookies—a rich, gooey treat perfect for chocolate lovers! This easy, one-bowl recipe combines melted butter and semi-sweet chocolate chips for an ultra-fudgy base, while brown sugar and cocoa powder elevate the flavor to pure chocolate bliss. Each bite is studded with additional chocolate chips, ensuring bursts of melty chocolate in every cookie. With just 15 minutes of prep time and a quick bake, these cookies are perfect for last-minute dessert needs. Plus, the sticky dough comes together effortlessly, making cleanup a breeze. Serve them warm for an ooey-gooey center or at room temperature for a chewy, satisfying bite. Perfect for sharing—or keeping all to yourself!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 100 grams Granulated sugar
- 100 grams Brown sugar, packed
- 1 teaspoons Vanilla extract
- 1 unit Large egg
- 130 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 1 teaspoons Baking soda
- 0.5 teaspoons Salt
- 100 grams Semi-sweet chocolate chips (for the dough)
Instructions
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large microwave-safe bowl, melt the unsalted butter and 170 grams of semi-sweet chocolate chips. Heat in increments of 20 seconds, stirring after each, until completely melted and smooth. Allow the mixture to cool slightly.
Add the granulated sugar, brown sugar, and vanilla extract to the melted chocolate mixture. Whisk until combined and glossy.
Add the egg to the bowl and whisk until fully incorporated.
Sift in the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined.
Stir in the remaining 100 grams of semi-sweet chocolate chips for extra chocolatey goodness.
Scoop out heaping tablespoons of dough (about 2 tablespoons per cookie) and place them onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. The cookie dough may appear sticky, but that's normal!
Bake the cookies in the preheated oven for 10 minutes, or until the edges are set but the centers still look soft. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 29.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
