Recipe: Quick Chocolate Chip Cookies

Adapted from a recipe for "Easy Chocolate Chip Cookies" in The America's Test Kitchen Quick Family Cookbook, 2012, p. 382. Prepared for dinner on, September 26, 2012.  Makes 24.


10 ounces (2 cups) all-purpose flour
¾ teaspoon baking soda
½ teaspoon table salt
7 ounces (1 cup packed) light brown sugar
3½ ounces (½ cup) sugar
10 tablespoons unsalted butter
2 large eggs
1 tablespoon vanilla extract
12 ounces (2 cups) chocolate chips


  1. Melt the butter and set it aside to cool.
  2. Mix flour, baking soda, and salt together in a small bowl.
  3. Heat the oven to 350° with shelves in the lower middle and upper middle positions.
  4. Prepare two baking sheets, lining them with a sheet of parchment paper.
  5. In a large bowl, mix together the two sugars.
  6. Add the melted butter and whisk to blend.
  7. Whisk in the eggs and vanilla to blend.
  8. Add the flour mixture and gently stir until combined.
  9. Add the chocolate chips and gently fold the dough until the chips are evenly distributed.
  10. Drop dough onto the cookie sheets 2 inches apart. Each drop should be about 2 tablespoons. (If you have it, use a #30 disher ... this gave me 30 cookies.)
  11. Bake for approximately 14 minutes, switching and rotating the cookie sheets after about 7 minutes.
  12. The cookies are done when the edges are set even though the centers may seem underdone.
  13. Cool on the cookie sheets. 
  14. Eat ... they're best when still warm but freeze well.
Mix flour, baking soda, and salt.

Mix together the two sugars then add cooled, melted butter and blend.
Add eggs and vanilla and blend until smooth.
Add the flour mixture and stir gently and combined.
Fold in chocolate chips.
Drop onto parchment lined cookie sheets and bake until the edge is firm but the center is still soft.

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