1-egg Chocolate Chip Cookie Recipe for Chewy Cookies

Craving cookies but have only one egg left? You’re in luck. With crisp edges and chewy centers, these are some of the best chocolate chip cookies you’ll ever bake.

In college a co-worker brought these cookies to the office. One bite convinced me to ask for the recipe, and by the next day she’d handed out half a dozen recipe cards because everyone loved them. I still keep that original, dog-eared, grease-spattered card in an old binder — proof that this recipe has been well loved.

Whether it’s the dissolved baking soda or the ingredient balance, these cookies consistently turn out spectacular.

How to make chocolate chip cookies with 1 egg

1. Prep – Let butter soften to room temperature. Line baking sheets with parchment or silicone mats, or lightly spray them. Preheat the oven to 350°F (175°C).
2. Wet – Cream the softened butter with light brown sugar and granulated sugar using a mixer for 2–3 minutes until fluffy. Dissolve the baking soda in the hot water and add it to the bowl. Add the egg and vanilla, then beat until smooth.
3. Dry ingredients – Whisk together the all-purpose flour, salt, and baking powder in a medium bowl.
4. Combine – Add the flour mixture to the wet ingredients along with 1 cup of the chocolate chips. Stir just until the flour streaks disappear.
5. Form – Use a tablespoon-sized scoop or spoon to portion the dough and roll into balls.
6. Bake – Place dough balls about 2 inches apart on prepared baking sheets. Bake at 350°F for about 10 minutes, or until the edges are lightly golden. Immediately press a few reserved chocolate chips into the top of each cookie.
7. Cool – Let the cookies rest on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.

How to store leftover cookies

Once cooled, store cookies in an airtight container at room temperature for up to one week.

Cookies freeze well. Pack cooled cookies in heavy-duty freezer bags and freeze for 3–4 months. Thaw at room temperature or warm an individual cookie in the microwave for about 30 seconds.

You can also freeze the dough: roll into balls, freeze in a single layer, then transfer to freezer bags. Dough balls keep for 2–3 months; thaw before baking for best results.

Pro tips

• Bake a test cookie the first time you try a new recipe. If cookies spread too much, add a tablespoon or two of flour or chill the dough balls for an hour.
• For bakery-style appearance, reserve some chips to press into the tops of the cookies after baking. If you’re in a hurry, stir all chips into the dough—flavor won’t suffer.
• For soft, chewy cookies, remove them when edges are barely golden. For crisp cookies, bake 3–5 minutes longer.
• This 1-egg recipe is easy to double if you want more cookies.

1 egg cookie recipe variations

• Combine semi-sweet and milk chocolate chips, or substitute white chocolate chips, peanut butter chips, dark chocolate, or chopped chocolate bars.
• If using unsalted butter, add an extra 1/8 teaspoon salt to the dough.
• Sprinkle a pinch of coarse sea salt on top of the cookies right after baking for a nice contrast to the sweetness.

Recipe summary

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 (about 9 ounces)
• ¼ tsp salt
• ⅛ tsp baking powder
• 1 ½ cup chocolate chips, reserving ½ cup for topping

Instructions

1. Line baking sheets with silicone mats or parchment and preheat oven to 350°F (175°C).
2. In a large bowl, beat the softened butter with the brown and granulated sugars until creamy, about 2–3 minutes.
3. Dissolve the baking soda in the hot water and add to the butter-sugar mixture. Scrape the bowl.
4. Add the egg and vanilla and beat until smooth.
5. Whisk together the flour, salt, and baking powder in a separate bowl. Add to the wet ingredients with 1 cup of the chocolate chips and stir until just combined.
6. Scoop rounded tablespoons of dough and roll into balls (about 1 ounce each). Place them about 2 inches apart on prepared pans.
7. Bake 10 minutes or until lightly browned around the edges. Press extra chips into the tops of each cookie right away.
8. Let cookies cool on the pan for 2–3 minutes, then transfer to wire racks to cool completely.

Nutrition (approximate)

Per cookie: 156 kcal, 22 g carbs, 7 g fat, 1 g protein. Values are estimates and will vary by ingredients and portion size.

Whether you’re short on eggs or just want a smaller batch, this is a reliably delicious chocolate chip cookie. Try them and enjoy—then come back and share how they turned out.