Fastest Chocolate Chip Cookies
Theoretically, these are quick enough to make during your lunch break.
Chef Sarah McIntosh of Épicerie suggests using ingredients that are fridge cold—great news for anyone who has ever tried to warm up butter in the microwave. Her recipe also bypasses the creaming process entirely, making this one of the fastest chocolate chip cookie recipes in your repertoire.
As a bonus, if you use our Non Stick Sheet Pans, there’s no need to waste time greasing baking trays either. Straight from the kitchen of Austin’s favorite café-grocery hybrid, these customer favorites taste like labors of love but come together in no time. This recipe yields about 24 cookies.
You will need either a stand mixer or a large bowl and a hand mixer for these cookies.
Fastest Chocolate Chip Cookies
Theoretically, these are quick enough to make during your lunch break.
Sarah McIntosh
- Ingredients
Preheat the oven to 375F with the oven rack in the center.
Add butter, brown sugar, and granulated sugar to the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Briefly beat on medium speed, just until butter forms pea-sized clumps. Beat in eggs and vanilla extract until fully incorporated.
Whisk together flour, salt, and baking soda in a large bowl. Add to the butter mixture and beat on medium speed until the flour starts to absorb into the dough. Add chocolate chips and mix just until evenly distributed.
Using a 2-ounce scoop, drop 12 dough balls each onto two Non Stick Sheet Pans, leaving some room for the cookies to spread.
Bake until edges are golden brown, 6-8 minutes. Let cool 1-2 minutes on sheet pan, then transfer to a platter.
