It’s been a while since I last posted a recipe that made my jaw drop. This recipe of chocolate chip cookies is AMAZING! You don’t have to make the dough in advance cause there’s no need to cool it before backing.
Basically, if you have a list of best recipes somewhere, this recipe for instant chocolate chip cookies, has to be on that list. These cookies are gooey on the inside and crunchy on the outside, there mega dense and rich, and are perfect with a hot cup of chocolate. I truly think I found the ultimate winter cookie recipe this time.
Instant Chocolate Chip Cookies
- 1 stick butter 110 gr
- 3/4 cup sugar
- 3/4 cup dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 tsp backing powder
- 1/4 tsp fine sea salt
- 1 3/4 cups plain flour
- 1/2 pound large chocolate chips 225 gr
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper.
In a mixer bowl with flat beater, cream the butter and sugars together until very light and fluffy, about 3 minutes.
Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. Dough will look crumbly at this point.
With a spatula, fold in the chocolate chunks.
Scoop cookies with a cookie or ice cream scooper, spacing them apart on the prepared baking sheet.
Bake for 9 to 12 minutes, until golden on the outside but still very soft inside. Let rest on the baking sheet for 5 minutes before transferring a cooling rack.
This recipe was adapted from DATE NIGHT IN by Ashley Rodriguez.