Craving cookies but only have one egg left? You’re in luck! With crisp edges and chewy centers, these are some of the best chocolate chip cookies you will ever make!
Back in my college days, a co-worker brought these cookies to the office. After just one bite, I begged her for the recipe.
Turns out, I wasn’t the only one who thought they were some of the best cookies they’d ever tried. She ended up bringing half a dozen recipe cards to work the next day!
I still have that original recipe card in an old recipe binder, completely dog-eared and grease-spattered. That just shows you how well-loved it’s been!
I’m not sure if dissolving the baking soda in water performs some magic, or if they just have the perfect ratio of ingredients, but they really are spectacular!
HOW TO MAKE CHOCOLATE CHIP COOKIES WITH 1 EGG
- PREP – Let your butter soften at room temperature. Line cookie sheets with parchment paper or silicone or spray with cooking spray. Preheat your oven to 350 degrees.
- WET – Cream the butter, brown sugar, and white sugar with a mixer for 2-3 minutes on medium speed. Dissolve the baking soda in the hot water and add to the bowl. Add the egg and vanilla and beat well.
- DRY INGREDIENTS – Combine flour, salt, and baking powder in a medium bowl.
- COMBINE – Add the flour mixture to the wet ingredients with a cup of the chocolate chips. Stir just until there are no streaks of flour.
- FORM – Use a tablespoon-sized cookie scoop to portion the dough, then roll it into cookie dough balls.
- BAKE – Place balls on prepared baking sheet about 2 inches apart. Bake at 350° for about 10 minutes, or until golden brown around the edges. Immediately press a few chocolate chips into the top of each cookie.
- COOL – Let sit on the pan for 2-3 minutes, then transfer the baked cookies to a wire rack to cool completely.
How to store leftover cookies
After the cookies have cooled, transfer them to an airtight container. They will last for up to a week at room temperature.
They also freeze well. I like to freeze them in heavy-duty ziplock bags. They will last 3-4 months in the freezer.
You can let them thaw them at room temperature or heat them one at a time in the microwave for about 30 seconds.
I have also had great luck freezing the cookie dough. I like to roll it into balls, freeze them in a single layer, then transfer them to freezer ziplock bags. The frozen dough will last for 2-3 months. I like to thaw before baking.
PRO TIPS:
- The first time you try a new cookie recipe, it’s a great idea to bake a test cookie. If it spreads too much, you can either add a tablespoon or two of additional flour, or chill the dough balls for an hour or two.
- For beautiful bakery-style cookies, reserve some of the chocolate chips to press into the tops of the cookies. But if you are in too much of a hurry, you can just stir all of the chips into the dough. They will still taste simply amazing!
- For soft and chewy cookies, bake them just until they are barely golden on the edges. For crisp cookies, add another 3-5 minutes to the bake time.
- This 1 egg cookie recipe is so outstanding, that you may want to double it. 🙂
1 EGG COOKIE RECIPE VARIATIONS:
- I like to use half semi-sweet and half milk chocolate chips, but you can use white chocolate chips, peanut butter chips, dark chocolate chips, or even a chopped chocolate bar.
- You can use unsalted butter, but add an additional 1/8 teaspoon of salt to the dough.
- Sprinkle a tiny bit of sea salt on top of the cookie dough balls before baking, or on the cookies right when you take them out of the oven.
MORE COOKIE RECIPES:
- Chocolate Crinkle Cookie Recipe
- Magic Middles Cookies
- Best Sugar Cookie Recipe
- Coconut Oil Chocolate Chip Cookies
- Caramel Chip Cookies (with brown butter)
- Danish Wedding Cookies Recipe
- Chocolate Chip Rice Krispie Cookies
1 Egg Cookie Recipe
Equipment
Ingredients
- ½ cup salted butter softened to room temperature
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- ½ tsp baking soda
- 1 tsp hot water
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cup + 1 Tbsp all purpose flour 9 ounces
- ¼ tsp salt
- ⅛ tsp baking powder
- 1 ½ cup chocolate chips reserve 1/2 cup for the tops of the cookies
Instructions
- Line cookie sheets with silicone mat or spray with non stick cooking spray. Preheat your oven temperature to 350 degrees.
- In a large bowl, beat together the soft butter and sugars with an electric hand mixer until creamy, 2-3 minutes.
- Dissolve the baking soda in the hot water. Scrape into the creamed mixture.
- Add the egg and vanilla; beat until smooth.
- Whisk together the flour, salt and baking powder in a small bowl. Add to the wet ingredients with a cup of the chocolate chips. Stir together.
- Scoop rounded tablespoons of dough; roll into balls. (Mine weighed about an ounce each.) Place about 2 inches apart on prepared pans.
- Bake at 350° for about 10 minutes, or until lightly browned around the edges. Immediately press a few of the extra chocolate chips into the tops of each cookie.
- Let cool on baking pan for 2-3 minutes, then transfer to wire racks to cool completely.
Nutrition
Whether you are short on ingredients or just need a smaller batch, this is the best chocolate chip cookie recipe you can find! Give them a try, then come back and let me know what you think.
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I was baking the other day but when it was time to do the cookies I realized I only had one egg left! I did a quick internet search for recipes with one egg and this one popped. I am SO GLAD it did! These cookies are delicious and super easy! I loved that they are super fluffy and don’t use shortening to accomplish this task!
I’m so glad you tried and loved them! Nothing’s worse than having a chocolate chip cookie craving and not having enough eggs. Although I love this recpe so much that sometimes I just double it. 🙂
The best chocolate cookies!!!! I also loved your helpful baking tips! Thank you!
Yay, I’m so happy you love the cookies! And I’m glad to hear that my tips were helpful. Happy baking! 🙂
I copied the recipe for making chocolate chip cookies with just one egg. But I have a question regarding using butter. I’ve not had good luck using all butter when making cookies. The cookie dough spreads and the cookie ends up being thin. What do you suggest so I don’t have thin cookies as I prefer a thicker one? I’m eager to try your recipe.
Usually when I try a cookie recipe and it spreads too much, it simply needs more flour. Chilling the cookie dough balls can also prevent spreading. Every time I try a new cookie recipe, I bake one test cookie. I like thick cookies as well, so if it spreads too much, I add flour to the dough. This recipe shouldn’t spread too much, but because everyone measures flour differently, I do recommend baking a test cookie and adjusting the flour if needed. Good luck and let me know how they turn out!
This were the best chocolate chip cookies I’ve had in a long time! I’d recommend them to everyone!
I am so happy to hear that!! 🙂
These cookies were actual perfection, and so simple to eat. Couldn’t love them more!
Yay, that makes me so happy! I think they are the perfect chocolate chip cookies when I don’t need tons of cookies. 🙂
I actually love this recipe because I don’t always love to have a huge batch of chocolate chip cookies on hand. Satisfies my cravings without having to go overboard!
That’s what I love about them as well!
When I saw this recipe, I was intrigued! It was delicious and I’ll for sure keep this around to make again! Thank you!
So glad you loved them, hope they’re a favorite at your house for years!