This past weekend I was REALLY craving chocolate chip cookies. My first real pregnancy craving…at 38 weeks! So instead of forcing E to go buy some at 9PM, I decided to make a quick batch at home.
This recipe, adapted from Katiebird Bakes, is easy and, much to E’s delight, can be made in ONE BOWL. E does the dishes 99.9% of the time so, while he loves when I bake, he HATES the mess it creates. The cleanup after this baking fest was quick and painless. We just threw the dirty bowl into the dishwasher! And the cookies were soft, moist, and had just the right amount of chocolate. Craving satisfied!
Ingredients:
Flour, 1-1/2 cups
Sea Salt, 1/2 teaspoon
Baking Soda, 1/2 teaspoon
Butter, 1/2 cup (1 stick)
Light Brown Sugar, 1/2 cup
White Sugar, 1/4 cup
Vanilla Extract, 1 teaspoon
Egg, 1
Semisweet Chocolate Chips, 1/4 cup
White Chocolate Chips, 1/4 cup
Sprinkles, 2 tablespoons (I threw in some cute Valentine’s Day sprinkles for fun, but you can use any sprinkles you want)
Directions:
- Preheat your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper or silicone baking mats. I really like the Silpat baking mat.
- Melt the butter in a saucepan or in the microwave. I ALWAYS go the microwave route because it is faster. And I have NO PATIENCE…
- In a large bowl, combine the brown sugar, white sugar, butter, and egg. Whisk thoroughly until combined.
- Add the baking soda, sea salt, and flour to the mixture until combined.
- Fold in the dark chocolate chips, white chocolate chips, and sprinkles.
- Using an ice cream scoop, drop dough balls onto the parchment paper lined cookie sheets.
- Bake for 10 minutes or until the bottoms of the cookies are slightly browned. While the cookies will look underdone, take them out of the oven! They will firm up as they sit.
