I think most of us can relate to the pure and untainted joy that comes with eating chocolate chip cookies. As a kid, even packaged cookies were a treat. As an adult, I think homemade is the way to go.
The problem with cookies is that you have to anticipate wanting to make some. Cookie recipes will always insist that your butter needs to be softened. That is, remove your butter from the refrigerator and let it sit out at room temperature for a couple of hours until it gets soft. Recently, I wondered just how much the cookie would be impacted if I just melted the butter. I mean, when I want cookies, I want cookies NOW!
The tops get a little bit crusty, but they are still pretty darn good! Crispy on the edges, with chewy middles. I think I’ll still stick to softened butter for the most part, but I’m glad that I don’t have give up on my cookie craving if I forget to take out the butter.
Chocolate Chip Cookies
- 1/2 cup butter, softened or melted
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda, dissolved in 1 tsp hot water
- 1 cup semisweet chocolate chips
Preheat your oven to 350 degrees
Cream your butter, brown sugar, and white sugar together until smooth. Add the egg and mix until well combined. Add the vanilla and dissolved baking soda.
Stir in your flour, and then your chocolate chips. Drop by large spoonfuls onto an ungreased cookie sheet (you’ll use parchment paper, if you know what’s good for you).
Bake for approximately 10 minutes, or until the edges have browned slightly. Allow to cool completely before storing the chocolate chip cookies in an airtight container.