This recipe is part of Weeknight Desserts, an exclusive series inside the Bake Collective where I show you how to make incredible dessert recipes in 30 minutes or less! Sign up here to get an ad-free experience on the entire Sloane's Table website, as well as have access to member perks!
As the first recipe in my Weeknight Dessert Series, these 30 minute chocolate chip cookies check all of the boxes for a mid-week emergency sweet treat. The cookie dough is made in one bowl, no mixer or special equipment required, zero chill time, and all of the ingredients are pantry staples. But don't be fooled, their quick & simple method makes them anything but boring. In fact, they're inspired by my viral Bakery Style Chocolate Chip Cookies, but without brown butter or malt powder. What does give them a similar wow factor is salted butter, just the right amount of chemical leaveners, and the BEST chocolate chips that create pools of melted chocolate!
📖 Recipe
30 Minute Chocolate Chip Cookies
Ingredients
- 140 g (½ cup + 2 tbsp) salted butter, melted
- 213 g (cup) light brown sugar
- 1 large egg, room temp
- 1 tablespoon vanilla extract
- 240 g (2 cups) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 170 g (1 cup) semisweet chocolate chips , plus more for topping (I use Guittard)
Instructions
- Preheat the oven to 350 degrees F.
- Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the melted butter and brown sugar.
- Add the egg and vanilla, and mix until fully combined.
- Fold in the flour, baking powder, baking soda, and salt.
- Lastly, fold in the chocolate chips.
- Use a 3 tablespoon cookie scoop to portion the dough onto the two baking sheets.
- Bake the cookies one tray at a time in the center of the oven for 11-13 minutes.
- Once the cookies come out of the oven, Â immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Enjoy!
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