I have discovered something terrible. You’re going to hate me for it. At first you will love it–I did too–but it surely won’t last because, you know that cliche about too much of a good thing? That applies here.
I have discovered a shortcut to cookie. A shortcut to freshbaked heaven in your kitchen–yes, make them with your kids, go ahead and whip them up at eleven pm, because, BECAUSE: they are ten minute cookies. Not no-bake (very much bake). Not healthy (two kinds of sugar!). Just good, good cookies. And you should make them.
First, a disclaimer. When I say “ten minute”, what I mean is ten minutes to throw together and ten minutes to bake. So, even though I am math-challenged, I know that equals twenty minutes. But “Twenty minute cookie” just doesn’t have the same ring. And you can still think about the process in terms of ten minutes–after all, you’re not doing any work while they bake, except maybe cleaning up the few things you used to make them. And that’s the other thing: these are almost one-pot cookies too. No standmixer or handmixer, no softening and creaming of butter required. Ten minute one-pot cookies. Hallelujah.
So there’s not much else to say except to spell it all about below–go ahead and prop up your computer or device on the kitchen counter–these are so easy and fast you’ll want to drop everything.
Ten Minute Chocolate Chip Cookies
Adapted from the River Cottage website
125g unsalted butter
75g white sugar
80g panela (also called “raw”) sugar (regular brown sugar will also work, though it will be sweeter, see notes below**)
1 egg, lightly beaten
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 to 1/2 teaspoon kosher salt (depending on how salty you like your cookies; if you have table salt, use less)
125g dark chocolate chips
Panela sugar is awesome and I use it here because it gives a slightly coarse texture and adds to the crisp edges of these cookies. Brown sugar will work, but you won’t get the same texture. You could also try playing with the ratio of white to panela sugar, though using all panela could make for a really grainy cookie. I haven’t dared try that yet.
For best flavour, buy good quality chocolate chips. You’ll notice, I promise.
Preheat your oven to 350. Do this before you assemble the cookie ingredients or you’ll be making twenty or thirty minute cookies.
Slowly melt the butter in a small saucepan. Don’t let it boil; in fact, I take it off the heat when there’s still a knob of unmelted butter swimming in there. As it sits, and if you stir, it will melt and the butter will stay cool-ish. Pour both sugars into the melted butter and beat well with a wooden spoon or spatula. You want the mixture to be as incorporated as possible. Beat in the vanilla and then the egg, making sure, again, your butter-sugar mixture is not too hot, otherwise you’ll cook the egg. Sift the flour, baking powder and salt into the saucepan and then add the chocolate chips. It may be looser than cookie batters you’ve known, but never fear.
Drop heaped spoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving lots of room between cookies. I aim for six or seven per baking sheet. Bake for 8–10 minutes, until the cookies are turning golden brown at the edges. Note that baking time depends on your oven; if yours runs cool, you might have to leave the cookies in for more than ten minutes.
Once they’re out of the oven, leave them on the baking sheets for a couple of minutes to firm up. Then carefully transfer to a rack to cool completely. Or just hover over the rack and eat them as soon as they’re not piping hot.
Makes about a dozen medium-sized cookies, which is the perfect number for a late night binge.