1 Egg Cookie Recipe with Chocolate Chips

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

1. 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.
2. 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.
3. DRY INGREDIENTS – Combine flour, salt, and baking powder in a medium bowl.
4. 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.
5. FORM – Use a tablespoon-sized cookie scoop to portion the dough, then roll it into cookie dough balls.
6. 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.
7. 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

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.