This is the fastest, homemade chocolate chip cookie I've ever made and comes together in just one bowl, no mixer required. It's a soft and chewy cookie with crispy edges from Milk Bar Life: Recipes and Stories by Christina Tosi.
Course Dessert
Cuisine American
Keyword chocolate chip cookies, cookies
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 15cookies
Calories 370kcal
Ingredients
½pound(2 sticks) unsalted butter, melted and just warm to the touch
¾cuppacked light brown sugar
½cupgranulated sugar
1egg
2teaspoonsvanilla extract
1 ¾cupsall-purpose flour
2tablespoonsnonfat milk powder
1 ¼teaspoonskosher salt
½teaspoonbaking powder
¼teaspoonbaking soda
12ouncessemisweet chocolate chips*
¼cupflaked salt
Instructions
Preheat the oven to 375 degrees F.
With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about 1 more minute.
Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.
Use a #24 squeeze handle scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart.
Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.
Notes
*I used semi-sweet chips, but dark chocolate chips or even chunks would be just as decadent.