My all-time favorite chocolate chip cookie recipe takes 36 hours to make and uses uber-expensive Valrhona chocolate chunks and fleur de sel. This is NOT that recipe.
Don’t get me wrong–these cookies are delicious. They have a caramel note to them and are the perfect balance of crispy outside/chewy center. But what makes the cookies especially appealing is the fact that from start to eating they take just 30 minutes, and you only have one bowl to clean up. What is sweeter than that?
Confession: I didn’t actually use chocolate chips in these cookies. I chopped up a bag of Reese’s peanut butter bells my Mom sent us for Christmas. I am not joking when I say Nate nearly cried with joy when he bit into these babies, plump with the ideal peanut-butter:chocolate ratio of the Reese’s. You can use chocolate chips, though, or chocolate chunks, or white chocolate chips and dried cherries, maybe chop up some toffee–you get where I’m going with this. However, if you have a leftover bag of Reese’s peanut butter bells from Christmas, I highly suggest trying them.
-3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks
-2/3 cup packed light brown sugar
-1/2 cup granulated sugar
-1 large egg (set out to raise temperature while prepping, and/or warm between your hands for a few)
-2 teaspoons vanilla extract
-1/2 teaspoon salt
-1/4 teaspoon baking soda
-1 3/4 cups unbleached all-purpose white flour
-1 ½ to 2 cups add-ins, like chocolate chips
1. Preheat to 350 degrees F. Line baking sheet with parchment.
2. In a large microwave-safe bowl with the microwave on 50 percent power, melt the butter just until smooth but NOT clear or runny–you want the consistency and color of banana pudding. Stop and stir every 30 seconds or so. (See pic above. My butter took 4 minutes to melt.)
3. Thoroughly stir the brown and granulated sugars into the butter, mashing out any lumps with the back of the spoon and stirring until well blended.
4. Thoroughly stir in the egg, vanilla, salt, and baking soda until the mixture is well blended and smooth.
5. Stir in the flour just until evenly incorporated.
6. Lightly fold in the chocolate chips or other add-ins.
7. Drop by rounded tablespoon full onto cookie sheet. Bake 10 to 13 minutes. Let stand until they firm up just slightly, about 2 minutes, before shoving your face.
Soak the bowl in the sink, throw the measuring cups in the dishwasher, and sit down with a glass of wine–your clean up is done!