"I Want Them Now" Chocolate Chip Cookies
Why They’re Worth Making
Um, they’re cookies, and they’re delicious.
As cookies go, they’re super easy to make.
These are a much quicker alternative to my favorite chocolate chip cookies.
Bake what you want and freeze the rest.
The Basics
Mix the butter and sugar together until they’re fluffy.
Add the eggs and vanilla.
Add the dry stuff and chocolate chips.
Scoop and bake. Super straightforward. No waiting.
A kitchen scale is your best friend in baking. It makes this whole thing way quicker and more exact. This is mine. I never bake without weighing. Get on board.
The Recipe
How Much It Makes
It depends on what size cookies you scoop, but with my size 40 cookie scoop (affiliate link FYI), I get around 40 cookies.
Ingredients You’ll Need
350 GRAMS or 2 1/2 C. ALL-PURPOSE FLOUR // My other recipes uses both bread flour and all-purpose, but we’re going for essential ease.
1 TSP. BAKING SODA
1 TSP. BAKING POWDER
1 TSP. CORNSTARCH
2 1/4 TSP. SALT // You know how I feel about salt. You’re going to need to use it at the end, too. Trust me.
2 STICKS UNSALTED BUTTER // Soft butter makes or breaks cookie baking. Pull your butter out of the fridge before you do anything else.
150 GRAMS or 3/4 C. WHITE SUGAR
200 GRAMS or 1 C. BROWN SUGAR // I think dark is best; if light is all you’ve got, go for it.
1 T. VANILLA // Yes, that’s a tablespoon.
2 EGGS // Helpful if they’re room temp, but no sweat if not.
1 BAG CHOCOLATE CHIPS // You could use M&Ms, butterscotch chips, white chocolate chips, or whatever else you like but they won’t be chocolate chip cookies. Semisweet is where it’s at when we’re going classic.
Order of Operations
Pull the butter and eggs out of the fridge, and cube up the butter to speed up the softening process. I love my bench knife for multiple reasons, and one is that it cuts butter beautifully.
Preheat your oven to 375 degrees F, and line a cookie sheet with parchment paper.
Sift/whisk your dry ingredients together (flour, soda, powder, cornstarch, and salt). I don’t like to use a separate bowl because I loathe dirty dishes, so I sift right onto another piece of parchment paper. P.S. It’s a fun task for kids and makes a “flour mountain,” as in “Mom, can I make the flour mountain?” Just make sure they don’t blow on it. It’s… unfortunate.
With a stand mixer or hand mixer, combine your butter and sugars. Start on low speed, and then go up to medium-high. Go a couple of minutes until it’s a shade or two lighter than when you started and slightly fluffy.
Add the eggs and vanilla to the butter-sugar, and beat from low to medium-high until the eggs are well incorporated, 30-60 seconds.
Add the dry ingredients. Start your mixer on low so that flour doesn’t go everywhere. Mix until you see just a few flour streaks. Keep the streaks.
Add in the chocolate chips, and mix on low until they’re evenly distributed and the flour streaks are gone.
Scoop your dough onto the baking sheet. Space them out a couple of inches from each other. Bake what you want to eat now, and scoop the rest of the dough into rounds onto a baking sheet that can fit in your fridge, also lined with parchment. Again, that cookie scoop makes quick work of this.
Bake the cookies. My size takes 13 minutes. Yours might take less or more. You want golden edges and a barely set top. If it looks raw, keep it in. If you’re not sure if it’s still raw, take them out.
Sprinkle a pinch of flaky sea salt on each cookie.
Cool the cookies on a cooling rack, first on the pan for a minute or two to set and then slide the parchment onto the rack.
To freeze leftover dough, stick that pan of dough balls into the fridge to firm up a bit. Then put them in a gallon freezer bag and freeze. Bake them straight from frozen anytime. You might just need an extra minute or two in the oven.
My Chocolate Chip Cookie Pedigree
Y’all, I love baking chocolate chip cookies. I’ve tinkered with recipes since I was a teenager. I’ve hosted actually cookie tasting parties at my house with scorecards and rubrics and the whole shebang. BUT, sometimes I want a cookie right now… thus, the “I Want Them Now” Chocolate Chip Cookies.
Hope you like them.
