If you know anything about me you know that I have a massive sweet tooth. Just take a look at the kind of recipes I tend to post. I have to have something sweet, preferably with chocolate, at least once a day. That is no exaggeration. Writing a cookbook about ice cream sandwiches was a dream come true for this dessert fiend. By the way – stay tuned for more detailed information about the book as the release date gets a little bit closer! This particular chocolate chip recipe recipe is perfect for when you want chocolate chip cookies NOW. Which, if you’re like me, is basically all the time. It requires only one bowl, one spatula, and almost no patience. Recipe win!
Taste: There really isn’t anything much more heavenly than the slightly butterscotch flavor of chocolate chip cookie dough laced with sweet bites of chocolate chips.
Texture: Crisp at the edges, chewy throughout, and slightly gooey in the center. The only issue with these easy cookies is that they’re ever so slightly greasy which I don’t really mind.
Ease: You don’t have to wait to bring the butter to room temperature, you don’t have the chill the dough, and you only use one bowl and one spatula.
Appearance: It would take immense willpower to resist taking a bite of one of these beautiful babies.
Pros: Quick, easy, clean, and delicious.
Would I make this again? 100% yes.
Quick & Easy Chocolate Chip Cookies
Yield: About 30 cookies
1 stick unsalted butter
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 (12-ounce) bag semisweet chocolate chips or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine sea salt
Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone baking mats.
Place the butter in a large microwave safe bowl and microwave on 50% power until melted. Let cool slightly before whisking in the brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the flour, baking soda, and salt. Do not overmix. Stir in the chocolate chips.
Roll heaping tablespoons of the dough and place onto the prepared pans, spacing about 2-inches apart. Bake until the cookies are slightly golden but still soft in the center, about 12 minutes. Let the cookies cool in pans on a cooling rack for 5 minutes before removing the cookies to the rack to cool completely. Cookies can be stored in an airtight container at room temperature for up to 5 days.
From Food Network