No-Chill Chocolate Chip Cooks

During this shelter-in-place moment, sometimes you just need a chocolate-chip cookie.   And what a disappointment when, recipe after recipe, you read, "Chill dough for 24 hours"... or 12, or even 60 minutes.   No thank you.  It's 3 pm and we are baking cookies to eat at snack.  A finger was pointed -- "That one!" -- and this recipe was found.  Let's just say that a three-year-old can detect a good recipe when he sees one.   With only nine ingredients and a cakey, pastry-like crumb, this cookie is soft and chewy out of the oven and three days later.   If that's your kind of cookie, then here is your golden ticket!

 1 ½ cups all purpose flour
 ½ tsp baking soda
 4 butter (1 stick, in most cases)
 ½ cup light or dark brown sugar
 ¼ tsp salt
 ½ cup white sugar
 1 egg
 1 tsp vanilla
 chocolate chips to taste

1

Preheat your oven to 350 degrees. Make sure that you have at least one rack set up in the lower third of the oven for your cookies.

2

Stir together your flour and baking soda in a small mixing bowl.

3

In a larger bowl or mixer, cream the butter until smooth for about 2 minutes. Add your white and brown sugars, as well as your salt. Continue to cream the mixture on a medium speed until smooth. Scrape down the sides of your bowl.

4

On a lower speed, mix in your egg and vanilla in a 15- 20 second interval. Do not overmix.

5

On the same low speed as above, incorporate your flour mixture. Your dough will be heavy and dense when smooth, tougher than a bread dough. Fold in chocolate chips.

6

Prepare your cookie sheet with parchment paper, and drop heaped teaspoons of dough about 2" apart from one another; these cookies are small and bake beautifully at this size. Bake each sheet for 12 - 13 minutes or until light gold on the bottom. Cool at room temperature before storing.

Ingredients

 1 ½ cups all purpose flour
 ½ tsp baking soda
 4 butter (1 stick, in most cases)
 ½ cup light or dark brown sugar
 ¼ tsp salt
 ½ cup white sugar
 1 egg
 1 tsp vanilla
 chocolate chips to taste

Directions

1

Preheat your oven to 350 degrees. Make sure that you have at least one rack set up in the lower third of the oven for your cookies.

2

Stir together your flour and baking soda in a small mixing bowl.

3

In a larger bowl or mixer, cream the butter until smooth for about 2 minutes. Add your white and brown sugars, as well as your salt. Continue to cream the mixture on a medium speed until smooth. Scrape down the sides of your bowl.

4

On a lower speed, mix in your egg and vanilla in a 15- 20 second interval. Do not overmix.

5

On the same low speed as above, incorporate your flour mixture. Your dough will be heavy and dense when smooth, tougher than a bread dough. Fold in chocolate chips.

6

Prepare your cookie sheet with parchment paper, and drop heaped teaspoons of dough about 2" apart from one another; these cookies are small and bake beautifully at this size. Bake each sheet for 12 - 13 minutes or until light gold on the bottom. Cool at room temperature before storing.

No-Chill Chocolate Chip Cooks
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