in your LIFE! I recently bought The Weekend Baker from Amazon just because well…I want to. The recipes seem easy to make and it’s very tempting to save lots of time.
It’s a nice change to my last post on the Chocolate Variation of Lady M’s Mille Crêpes Cake. I don’t have to kill two or more hours just for one little domed cake. These cookies took about a half hour to 45 minutes from start to finish. And all is from scratch. Now that’s my kind of recipe. No fuss, it’s a very familiar dessert to eat, and not much cleaning post-baking.
You want the recipe, right? Read on!
First thing, when you make these from your pot (the recipe is entitled “One-pot Chocolate Chip Cookies) the batter looks greasy but that’s normal. It’ll come out perfectly fine. You get that buttery taste but not the grease. The texture of the cookies is basically chewy on the inside, crisp on the outside with a wonderful buttery flavor with a good ratio of nuts, chocolate and cookie.
One-Pot Chocolate Chip Cookies
Makes 26 cookies
From The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge
8 tablespoons (4 ounces/113 grams) unsalted butter, cut into 4 pieces
1/2 cup (4 ounces/113 grams) firmly packed light brown sugar
1/3 cup (2 1/2 ounces/71 grams) granulated sugar
1 1/2 cups (6 3/4 ounces/191 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
1 large egg
1 teaspoon pure vanilla extract
1 cup (6 ounces/170 grams) semi-sweet chocolate chips (you may substitute white chocolate or bittersweet chocolate chips)
1/2 cup (2 ounces/57 grams) coarsely chopped nuts (I used walnuts), optional
1. Position an oven rack on the middle rung. Heat the oven to 350 degrees (180 degrees Celsius). Line 2 cookie sheets with parchment or nonstick baking liners (like Silpat).
2. Put the batter in a medium saucepan and set over medium heat, stirring occasionally, until the butter is melted. Slide the pan from the heat and add the brown sugar and granualted sugar. Whisk until no lumps remain. Set aside to let cool, about 5 minutes.
3. In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended. Once the butter mixture has cooled, add the egg and vanilla and whisk until blended. Pour in the flour mixture and stir with a rubber spatula until well blended. Stir in the chocolate chips and the nuts, if using.
4. Using a small ice cream scoop (about 1 2/3 inches/4.25 cm in diameter) or 2 tablespoons, drop scant 2-tablespoon mounds of the dough onto the prepared cookie sheets, arranging them about 1 1/2 inches (4 cm) apart. (At this point, the loaded cookie sheets can be slipped into the freezer until the cookies are frozen, about 1 hour. Then transfer the cookies to heavy-duty freezer bags and freeze up to 3 months. To bake, remove from the freezer, arrange on lined cookie sheets, and leave on the counter to thaw slightly while the oven heats.)
5. Bake 1 sheet at a time (make sure to use a cooled sheet for the second batch) until the cookies are light golden around the edges and puffed, about 12 minutes. If these cookies are overbaked, they won’t come out chewy. Transfer the cookie sheet to a rack to cool for about 10 minutes. Using a spatula, lift the cookies from the sheet onto a rack and let cool completely.