One-Bowl Wonderful Chocolate Chip Cookies

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Finding a title for this post was difficult. I could have used “Chocolate Chip Cookies”, but that seemed inadequate. “Easy Chocolate Chip Cookies” didn’t fit either. The author, Dede Wilson, calls them “Quick ‘n’ Easy One-Bowl Chocolate Chip Cookies”, exactly what they are, but it seemed rather a long title to me. I am still thinking on it as I type this and , hopefully, by the end of this post, will have arrived at a brief and exact title for these perfectly delicious, crunchy outside but chewy inside, chocolatey, nutty, quick and easy, one-bowl wonderful cookies. Wait, I think that will be it! “One-Bowl Wonderful Chocolate Chip Cookies”!

This was not my go to chocolate chip cookie recipe. I had, for years, been using  a toll-house recipe which required a standing mixer plus another bowl for mixing the dry ingredients as well as dissolving the baking soda in water. Yummy cookies, no doubt. Especially if you are into chewy cookies, which I am. And so are my people.

But then I found this recipe, which produces the same cookie with less fuss. Brilliant, right?! In fact, if blind-folded I would not be able to taste the difference. So, same great result, but I didn’t have to lug out my standing mixer. Just dump, stir, bake…eat!

This is Dede Wilson’s recipe, except for the cinnamon, which I added to go with the dark chocolate morsels, which I substituted for the semi-sweet chocolate morsels called for in her recipe.

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Makes about 50 cookies.

2 sticks unsalted butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed light brown sugar

1 tsp pure vanilla extract

2 large eggs, at room temp.

2 an 1/4 cups ap flour

1 tsp salt

1/2 tsp cinnamon

1 tsp baking soda

1 package dark chocolate morsels

1 cup toasted walnuts (see The Basics, How to Toast Nuts)

Preheat the oven to 375. Line 2 baking sheets with silpat or parchment paper.

Melt the butter in your large bowl. Whisk in both sugars until combined. Then whisk in vanilla and eggs until completely combined. Cool to room temp. Add the rest of the ingredients and stir until well combined.

Drop by generously rounded tablespoons (I use a tablespoon sized small ice cream scoop) 2 inches apart on your cookie sheets.

Bake until they just turn brown on the tops and edges, about 10 minutes. Cool for 5 minutes, then move to a wire rack to cool completely.

Storage is really never an issue at my house because cookies go in like two days, but these can be stored in an air-tight container for 1 week.

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