Chocolate Chip Cookie Craziness: One Bowl Chocolate Chip Cookies

If you bake with kids, you know the deep pain of a child waiting for butter to soften. It takes FOREVER–especially in the cooler months when you really want to be baking cookies. I feel your pain and this recipe is here to rescue us both. It has just the basic ingredients and–to make it EXTRA easy–it uses butter softened in the microwave. And, if that wasn’t enough to tempt you–it also only takes one bowl.

After you soften your butter in the microwave, you hand mix the sugars in, followed by the rest of the ingredients. The softened butter makes it easy to get everything combined without having to lug out a heavy stand mixer. Add in the chocolate chips at the end and you are ready to bake!

As I always do, I use a cookie disher to portion my cookies. My favorite for cookies with chocolate chips or other chunky stuff is the 1.5 Tablespoon size.

I baked them until the centers were just set and non glossy. I like a nice chewy cookie and, much like eggs, if you bake them until they are done in the oven, they’ll be overcooked when you want to eat them.

In my continuing adventures in freezing, I froze about half of my dough by plopping it onto a sheet of parchment paper and shaping it into a log with my pastry scraper: Then I wrapped the parchment log into cling film and put it in the freezer. I’m hoping for easy slice and bakes in my future!

In the end, these cookies are pure classic perfection. Simple ingredients, lots of chocolate chips, and a buttery softness to the dough. Since the butter and sugar weren’t creamed together, these cookies stayed nice and dense and decidedly cookie-ish rather than any cakey qualities. I don’t know if this cookie could really be improved on.

One Bowl Chocolate Chip Cookies

3/4 cup unsalted butter, cut into chunks
2/3 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/2 teaspoon salt
generous 1/4 teaspoon baking soda
1 3/4 cup all purpose flour
One bag (10-11 oz) of chocolate chips (I use milk chocolate chips)

Preheat oven to 350 and line two sheet pans with parchment paper.

Put the butter in a large (microwave safe) bowl. Heat the butter in small increments (10 seconds or so), stirring in between each. You want the butter to be nicely softened but not melted or runny. Add the sugars and vigorously stir them into the butter until well blended. Stir in the egg, vanilla, salt, and baking soda thoroughly. Add the flour and stir until just combined. Then fold in the chips.

If the dough is very soft, you can add a few more tablespoons of flour to stiffen it up (or just put it in the fridge for a few minutes while you clean up).

Use a disher to portion the cookies onto the sheet pans and bake until set (start checking at 8-10 minutes but use your own discretion based on the size of cookies you end up with).

Chocolate Chip Cookie Craziness: Slice & Bake “In the Chips”

cookie

I’m pretty sure chocolate chips cookies were the first thing I ever baked as a tiny kid. I remember it feeling like a huge all day undertaking with the waiting for the butter to soften, mixing everything together and then waiting for all the cookies to bake and cool. Maybe I’m just more patient these days but cookies seem like an easy thing to whip together with the kids.

mixing1

Stand mixers help, too.

somanychips

I like my chocolate chip cookies soft and chewy with A LOT of chips. Why bother with a cookie that has 2 or three chips? The cookie part is tasty but it is really just a vehicle to get chocolate to my piehole.

readytobake

This is one of my favorite recipes. It is perfectly chewy, makes a good amount of cookies (I love them but I don’t need enough to last a month), and has just the basic ingredients. Its also a very sweet dough which really satisfies my sweet tooth. Even though I love this recipe, it is time to branch out and start another quest for the perfect recipe. Can I improve on perfection? We shall see.

done

This recipe originally comes from a great book on cookies that can be frozen in dough form for instant gratification cookies from the freezer. I’ve tried a few of the recipes and they are excellent though I haven’t actually made it to the freezing stage–they are too good to not all bake up at once! I only made a few slight changes–switching out the instant coffee/water mixture in the recipe for milk being the main one.

Chocolate Chip and Chunk Cookies
Adapted from “In the Chips” from Slice & Bake Cookies by Elinor Klivans

2 cups/255 g bread flour
1/2 tsp baking soda
1/4 tsp salt
1 tblsp milk
3/4 cup unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
2.5 cups of chocolate chips and chunks

Preheat oven to 350.

Combine flour, baking soda, and salt in a bowl. Set aside.

Cream butter and sugars in the bowl of your stand mixer. Add milk, vanilla, and eggs (one at a time, mixing until combined). Scrape the sides of the bowl as needed. Add flour mixture in two parts, slowly mixing until just combined.

Remove from mixer and add chocolate chips by hand.

I used a #40 scoop which yields 24-26 cookies and baked for 13 minutes.

These are nice, soft cookies that would be excellent candidates for mailing!