Being pressed for time, but not wanting to break tradition, I decided to make a quick batch of chocolate chip cookies. How quick? From gathering ingredients to the last dish washed, cookies on the cooling rack: 30 minutes. The trick is only baking one batch, and putting the rest of the dough in the fridge to bake later. The recipe is basically the same as the one on the back of Tollhouse chocolate chip bags; I've had it memorized since I was 10. The only difference is that I cut it in half tonight to save a bit of time on mixing, and I think I add a bit more flour than the original.
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| The cookies are not giant. It's just a very, very small plate. |
Makes: Cookies (probably 24-30 of them)
1 stick of butter, softened (not melted)
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
1/2 cup chocolate chips
1. Pre-heat the oven to 375 F.
2. Get out all the ingredients, so you're not running all over the kitchen in a minute. The point is to get this done fast, so we spend less time baking and more time eating cookies.
3. Cream the butter, sugar, and brown sugar. This means mix it until it's creamy. No chunks of cold butter, no hard pieces of dried out brown sugar.
4. Add the egg and vanilla extract. Mix it all together.
5. Add the salt and baking soda. Mix it all together.
6. Add 1/2 cup of flour. Mix it all together. Add another 1/2 cup of flour. Mix. Add the rest of the flour. Mix. Add chocolate chips. Mix it all together.
7. Put spoonfuls of dough onto a baking sheet. Only fill up one sheet. Bake it for 10 minutes.
8. Place extra dough in tupperware in the fridge. Or eat it raw. Whatever makes you happy.
9. Wash all your dishes while the cookies bake.
10. When the cookies are done, pull them out, let 'em cool for a minute, and then EAT THEM!
Seriously, if you don't dawdle while you make the dough and only bake one tray of cookies, this should take about 30 minutes.
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