Can’t a girl ever just get a cookie?
That’s how I sometimes feel around here with all my multi-step, overnight rest, crazy time-consuming recipes.
Like, this week when I really did have BEST.LAID.PLANS to get all wild and funkytown in the kitchen, but all I could think of was cookie cookie COOKIE COOKIE COOOOKIIIEEEEE.
I would apologize for my laziness but…
…these are just too good.
And they only take about twenty minutes of hands on time and ten minutes of downtime, which is perfect for when that one track cookie mind hits.
But also perhaps not so good because having some quality chocolate chip cookies out of the oven in thirty minutes or less?!?
Could be dangerous.
I say let’s live on the wild side.
I hear they have the best cookies there.
So, what makes these so special? For one thing, they contain three kinds of sugar, which gives them some great caramel flavor notes and chewy gooey texture. For another, BIG CHOCOLATE CHUNKS and flaky sea salt on top to balance out all that cookie sweetness.
The thing I love about them most, though, is that they are so low maintenance. No chill time, no exact weight measurements, no going crazy over exactly what kind of chocolate to use…they’re just good. And sometimes that’s just what you really need.
- ½ cup unsalted butter, room temperature
- 2 tbsp granulated sugar
- 2 tbsp turbinado sugar
- ¾ cup + 2 tbsp packed dark brown sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 1¾ cups all purpose flour
- ¾ tsp baking soda
- ½ tsp kosher salt
- 6 oz bittersweet chocolate, cut into ½-inch chunks
- flake salt, for finishing
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes on medium speed. Scrape down the sides of the bowl. Add the egg and vanilla and mix until combined. Scrape the bowl again.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low, slowly add the flour mixture. Mix until the batter is mostly mixed with streaks of flour still running through. Add the chocolate and mix until just combined, stirring the dough by hand to finish.
- At this point, you can bake the dough immediately or refrigerate for 24 hours or overnight. Resting will intensify the caramel-like flavors, but they are pretty delicious either way.
- When ready to bake, heat oven to 350F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets in 2 tbsp scoops. Top with a pinch of flaky salt just before baking.
- Bake for 10-12 minutes, rotating the sheets halfway through. The cookies should be lightly golden on the outside but still quite gooey in the middle. Let cool on the baking pans for at least 5 minutes.
- Remove to a wire rack to cool.
For the cookie monsters:
From Around the Web:
Bourbon Chocolate Chip Cookies from Gimme Some Oven
Strawberry Cheesecake Stuffed Cookies from A Cookie Named Desire
Tuxedo Cookies from Bakers Royale
Milk Chocolate Cookies and Cream Cookies from Joy the Baker
Oatmeal Creme Pies from Table For Two