There is nothing quite like the smell of fresh baked cookies coming out of the oven. It brings most people back to their childhood days, coming home to mom pulling a tray of chocolate chip cookies from the oven and scolding anyone who tried to snag one before dinner, lest they ruin their appetite. Now, what if I told you that you could be enjoying that smell and fantastic fresh cookie taste in less than five minutes? With this week’s chocolate chip cookie recipe you can bake up a delicious batch of cookies, in your MultiChef high speed oven, in less time than it takes to brew a pot of coffee.
Chocolate Chip Cookie Recipe
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup (2 sticks) butter, softened (be sure to use soft and not melted butter)
– 3/4 cup granulated sugar
– 3/4 cup packed brown sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 2 cups chocolate chips
– 1 cup chopped walnuts (optional)
1. Preheat MultiChef to 350° F with fan set to LOW.
2. Mix together flour, baking soda and salt in small bowl.
3. Beat softened butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
4. Add eggs one at a time to your butter/sugar mixture, beat mixture well after each addition.
5. Gradually beat in flour mixture.
6. Stir in chocolate chips and nuts.
7. Drop by rounded tablespoon onto MultiChef sheet pan lined with parchment paper for easy cleanup.
8. Bake for 4 minutes on bottom rack with MultiChef browning feature turned OFF.
9. Turn ON MultiChef browning feature for remaining cook time. Bake for an additional 1-2 minutes or until cookie edges are golden brown.
10. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Now, if you’re like cookie monster and really love cookies and want them even faster – you can prepare the dough in advance and take it out when you’re ready to bake and eat. Simply prepare the dough according to the cookie recipe above and then divide in half. Roll each half of dough with waxed paper into a log shape and then wrap tightly in cling wrap and store in refrigerator or freezer. When you are ready to bake, cut log into 1/2-inch-thick slices and bake as instructed above *You may store cookie dough in refrigerator for up to 1 week or in freezer for up to 8 weeks. If storing in freezer, you must thaw dough prior to baking.
Also keep in mind, this chocolate chip cookie recipe is entirely versatile and can be tweaked to meet any cookie lover’s preference. For example, try swapping chocolate chips and walnuts for white chocolate chips and macadamia nuts or using butterscotch chips for a true twist on a classic. We also recommend chopping up your favorite candies and using them in lieu of chocolate chips for an extra sweet treat.