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One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies.This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!
I’ve had several readers mention to me recently that they miss the chocolate chip cookie experiment.
And you know what? I do too.
You guys know that warm, fresh chocolate chip cookies right out of the oven are my very favorite dessert in the world. Donuts, pancakes, yellow cake with chocolate frosting, and homemade bread all have a special place in my heart. But nothing, NOTHING, ever beats out a warm and gooey chocolate chip cookie in my book. Ever.
In doing the chocolate chip cookie experiment, I’ve found several recipes that I’ve really loved and have made on several different occasions. But last weekend when I was craving my favorite cookie, I didn’t feel like doing my usual 10-second increments and rotations in the microwave to speed soften the butter to the exact perfectness of room temperature.
Annnnnd I just didn’t feel like dirtying up the KitchenAid mixer and dough paddle that I would have to hand wash. I was just feelingthat lazy.
But Ireallydid want cookies.
So I did some online research lookingthrough cookie recipes that called for melted butter with no chill time, and patch-worked together my own version.
Typically, you don’t melt the butter in a cookie recipe unless you plan to chill the dough before baking, because the cookies will spread all over the baking sheet into a flat mess.
Which is what I fully expected to pull out of the oven when I experimented with the first batch of this recipe. But instead, when I opened the oven door, I found thick, puffy, PERFECT cookies! I made the recipe two more times, just to be sure it wasn’t a fluke. And every single time, I’ve been rewarded with the same results.
Using melted butter and getting to forego the chill time speeds up the cookie making process considerably. And it eliminates a couple of extra dishes that can’t be tossed in the dishwasher (if you usually use a KitchenAid mixer or similar like I do).
It’s literally as simple as microwaving the butter, add the rest of the ingredients to the bowl, and stirring with a spoon. Which takes all of maybe 5 minutes. Pop ’em in the oven for 9 more, andta-da! It’s cookie time!!
I’m in love with this recipe. It might be my favorite yet, just for the simplicity of it.
However, I’m dying to know how it works in YOUR kitchen! It seems like every oven does things a little differently, and I’m wondering if anyone will make these and find that they spread out a ton. So I’m going to turn on the comments for this post below, and I’d love for you guys to whip up a batch one of these days and let me know what kind of results you get. ????????????
Speaking of favorite recipes… a lot of you have been emailing me wanting to know what the updated favorites are in my quest for the perfect chocolate chip cookie recipe. So here are my latest Top 5:
- Today’s Quick & Easy Chocolate Chip Cookies (I can’t help it, I’m so lazy that to me these are just too perfect!)
- Chewy Double Chocolate Chunk Cookies
- KAF Chocolate Chip Oatmeal Cookies
- DoubleTree Hotel Chocolate Chip Cookies
- KAF Chocolate Chip Cookies
Yield: 3 dozen
Prep Time: 5 minutes
Cook Time: 9 minutes
Additional Time: 1 minute
Total Time: 15 minutes
One bowl, no mixer, no chill time, NO FUSS chocolate chip cookies. This recipe calls for melted butter, so all you need is a sturdy spoon and a bowl for fresh cookies right out the oven in under 15 minutes!
Ingredients
- 1 cup butter, cold
- 3/4 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla
- 2 large eggs, slightly beaten
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3 cups semi-sweet chocolate chips
Instructions
Preheat oven to 375ºF. Melt the butter in a large microwave safe bowl for 45 seconds.
Stir in the sugars.Add vanilla and eggs and mix well.
Combine dry ingredients together and stir into thebutter and sugar mixture until dough forms.
Stir in chips.
Scoop dough (about 2 tbsp) onto ungreasedcookie sheets, about 2" apart.
Bake for 9minutes, until edges are slightly golden. Let cool on the pan for a minute or two before transferring to a wire rack.
