Our Favourite Chocolate Chip Cookies
This cookie is insanely chocolaty, chewy with crisp edges and can be whipped up in a matter of minutes from start to finish. I remember having to refrigerate chocolate chip cookie dough as a kid and losing my mind with impatience. This recipe is forgiving, fast, and delicious.
This cookie is a one-bowl wonder and I have figured out how to use the least amount of dishes possible to make it.
Hey, I get it, quick cookies, minimal dishes and small messes are my jam. You don't need your mixer, there is no beating or waiting for butter to get soft- just throw it in the microwave and get to work!
FYI: these are not low fat, sugar-free, vegan, gluten-free or time-consuming but THEY ARE THE BEST.
What You'll Need:
1/2 cup of melted, unsalted butter
1/2 cup of white sugar
1/4 cup packed, brown sugar
1 large egg
1 tsp of vanilla bean paste (or real vanilla extract)
3/4 cup of all-purpose flour
3/4 cup of rolled oats (quick cook is fine too)
1/2 tsp of baking soda
1/2 tsp of sea salt or kosher salt
1 cup good quality chocolate chips (I use Ghirardelli 60% cacao bittersweet chips)
Yield: 24 cookies.
A note about the chocolate chips: If you are using milk chocolate or even semi-sweet chips, I would slightly reduce the white sugar to 1/3 of a cup. Using bittersweet chips gives this cookie the perfect balance of salty-sweet richness.
- Preheat your oven to 375 degrees.
- In a large bowl, combine your melted butter (make sure its not hot) white sugar, brown sugar and vanilla using a spatula (its a bit weird, but it still works and you wont have a dirty whisk on your hands afterward, #win).
- Add in the egg and stir to combine (again, using a spatula, just embrace it).
- Top the butter mixture with flour, rolled oats, baking soda, salt, and chocolate chips.
Mix everything to combine. The cookie dough will be quite loose- this is okay!
Using an ice cream/cookie scoop, scoop out perfect balls of dough by dragging it along the inside of the bowl to make a flat surface for the bottom of the cookie.
Twelve dough balls will fit perfectly on your lined cookie sheet, slightly press down on them with your fingertips to just over 1/2" thick.
Bake at 375 for 7-8 minutes. The edges should be golden and the center of the cookie will look slightly underdone with a touch of sheen to it.
Allow to cool for 10 minutes and then eat right off the pan. They are my favourite warm!
Bonus Points: Mixing in chopped hazelnuts or topping the cookies with large flaked sea salt is delicious. I'll be your BFF if you do both at once.
Want to skip the eggs? Mix 1 tbsp of whole chia seeds with 2 1/2 tbsp of water, let it sit for 5 minutes, then add to the recipe in place of the egg. I do this sometimes and the kids don't even notice!
I hope you love them as much as I do... and my husband... and my kids... and everyone else I know...
I hope guys are having a wonderful week! Can't wait to see you what you have been baking! Would love to hear your thoughts on the recipe & leave any suggestions below, I'm always looking for new recipes!