So far, we’ve given our take on a savory dish that can be served for lunch or dinner! We figured it was time to share one of our favorite sweet treats for those late evening cravings!
These cookies are some of the best we’ve eaten. This still holds true when comparing them to any store-bought cookies or dough at our local grocer.
The slightly-crispy edges and chewy, tasty centers are what we love best about these cookies.
To top it off, they’re quick, easy and simple to make requiring just 10 minutes of your time!
A few tips to keep in mind:
Melt the butter in the microwave. Some recipes call for softened butter to cream together with the sugars. Instead, I’ve found that melting it not only saves time but also adds a buttery taste that’s in perfect harmony with the sweetness from the sugar.
Try using mini chocolate chips. While I love this recipe, I’m usually not a fan of chocolate chip cookies because of the size of the chips found in the cookies. If you’re like me, the mini chips will allow you to control the ratios creating a nice balance of chocolate chip and cookie!
Use light brown sugar. This gives the cookie a lighter color after baking, is less likely to burn and adds a subtle sweetness as opposed to dark brown sugar.
Prep time: 10 minutes
Total bake time: 11 minutes
Yield: 18 cookies
½ cup butter, melted
½ cup white sugar
½ cup light brown sugar
1 tsp vanilla extract
¼ tsp salt
1 ½ cups all purpose flour
⅓ cup semisweet chocolate chips
½ tsp baking soda
1 tsp hot water
Preheat the oven to 350 degrees fahrenheit.
In a bowl, whisk together butter, sugar and brown sugar until they are completely mixed in.
Add vanilla extract and egg. Ensure the batter is cool to the touch before adding the egg.
Dissolve baking soda in hot water and then add to the batter along with the salt.
Mix in flour and chocolate chips. This recipe can be adjusted by adding your favorite nuts or sweet treats (like M&Ms) to the dough.
Spoon out 1 ½ inch dough balls onto a tray lined with foil or parchment paper. Use either two spoons or a small ice cream scoop to help transfer the dough onto the tray.
Bake for 11 minutes or until golden brown.
Remove cookies from the oven and let them cool for 5-10 minutes. Enjoy!