When you want amazing chocolate chip cookies but are really just feeling supremely lazy, this recipe gets you there without breaking a sweat. The hardest thing to do is make sure your butter is softened. So leave it out the night before or set it on top of your oven while you are preheating it followed by 20 seconds in the micro. There. Now on to these (impatiently hungry person's) delectable, chewy and ultra-chocolatey cookies.
If you don't have or can't find tapioca flour, replace with corn starch.
Notes: Butter is unsalted. Milk chocolate is Lindt.
ONE BOWL CHEWY CHOCOLATE CHIP COOKIES
Ingredients: 1/2 cup softened butter, 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 1 egg at room temperature, 1 tsp. vanilla extract, 3/4 tsp. salt, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1 tsp. tapioca flour, 1 2/3 cups all-purpose flour, 4 oz. chopped milk chocolate, generous 1/3 cup semi-sweet chocolate chips.
Makes about 16 three-inch cookies.
1. Preheat oven to 365* and line baking sheets with parchment paper.
2. In one large bowl, cream butter and sugars together until fluffy. Add egg and vanilla and continue mixing until creamy.
3. Add salt, baking powder, baking soda and tapioca flour. Fold in flour until almost mixed through. Fold in milk chocolate shards and chocolate chips.
4. Using 2-inch scoop, drop dough onto baking sheets, 6-8 scoops , max. Bake for 10 minutes. Remove cookie sheet and give it a hard whap on the counter to deflate cookies before cooling.