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!
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.
Stir together your flour and baking soda in a small mixing bowl.
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.
On a lower speed, mix in your egg and vanilla in a 15- 20 second interval. Do not overmix.
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.
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
Directions
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.
Stir together your flour and baking soda in a small mixing bowl.
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.
On a lower speed, mix in your egg and vanilla in a 15- 20 second interval. Do not overmix.
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.
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.