What if I said that you could be eating these cookies in 15 minutes? About 5 minutes to stir together in a bowl with a wooden spoon and 10 minutes to bake. Then you are done. No fancy ingredients, no creaming "room temperature" butter, no messy mixer to deal with. Simply fantastic chocolate chip cookies, made simple.
Perfect for school lunch emergencies, last-minute visitors or after school snacks. Or when you are having a late night craving.
Easy ONE BOWL Whole Wheat Chocolate Chip Cookies
Inspired by Hugh Fearnley-Whittingstall's 10 minute cookie from River Cottage Everyday
Whole wheat flour differs significantly in its coarseness and thus, can affect the 'spreadability' of these cookies. If you want thicker cookies, you can let the dough rest for about 10 minutes before scooping, or put in the fridge for a few minutes. But if it is truly a cookie emergency, just go for it! Thin cookies are wonderful!
Whole wheat flour can go rancid quicker than all-purpose, here are some tips on storing whole grain flours.
In a large bowl combine:
1/2 cup sugar
1/3 cup packed brown sugar or dark brown sugar (for extra crinkly tops!)
1/2 cup melted butter (unsalted preferred, but if you use salted, skip adding the pinch below)
Stir in:
1 egg
2 tsp vanilla
1 tsp baking powder
pinch of salt
Then add:
1 cup whole wheat flour
Stir in:
1 cup chocolate chips
*optional: smarties, m & m's: can be pushed into the tops before baking
1. Drop by about 2 tablespoonfuls (or heaping tablespoon) onto parchment-lined baking sheet, leaving space for them to spread.
2. Bake at 375 degrees for about 10 minutes (this depends on size of cookie, so somewhere between 8-12 minutes).
3. Cool on the sheet for a few minutes before removing to a cooling rack.
Try not to eat these all. If you somehow succeed at this, then pop them in the freezer for up to a few weeks.
