30 minute chocolate chip cookies
Updated: Oct 17, 2021
These cookies, as you can tell by the name, are meant to bring the flavor with speed. The dough comes together in one bowl, all in 30 minutes - from mix to fully baked! Though my brown butter chocolate chip cookie recipe is well worth the wait with chilling and freezing time, this recipe is here for you if you have a fresh baked cookie craving and no dough at the ready in your freezer.
These cookies are crisp on the edges while still having a soft and chewy center, and all achieved with no dough cooling required. You'll be able to achieve a great spread as well without your cookies being too thin. They're packed with chocolate, and even though they come together in a snap with no stand mixer required, there is no sacrifice in flavor and texture.
A few things to keep in mind when baking:
Your butter should be at room temperature. This will help bring your dough together quickly. If you don't have room temperature butter, you can soften your butter in the microwave for about 15-20 seconds so that it is soft to the touch.
I used olive oil and I promise they do not taste like olive oil cookies. If you're worried about that flavor, don't have olive oil, or really don't like olive oil (I personally love olive oil, but I have an aversion for coconut oil so I can understand!) you can use a canola or vegetable oil, which I use often as well.
You can get creative with your chocolate! This dough is meant to be simple and quick with a delicious flavor. I used a mixture of semisweet and milk chocolate chips because that's what I had on hand, but know that you can use whatever you have in your pantry.
6 tablespoons unsalted butter at room temperature
1/4 cup oil (I recommend canola, vegetable, or olive oil)
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup + 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I used half semisweet and half milk chocolate)
Total time: 30 minutes all in - but you already knew that!
Preheat your oven to 350 degrees.
Place half a stick of butter into your bowl. If it's not already softened, place in the microwave for about 15-20 seconds until it's just soft to the touch, but not melted. Add in your oil and brown sugar. Use a spatula to fully combine, pressing the still formed pieces of butter down as you mix to fully incorporate. Continue mixing until you no longer see any streaks of butter.
Next, add in your egg and vanilla extract. Mix to combine, ensuring your yolk is fully incorporated throughout the mixture.
Add in your flour, baking soda, and salt. Stir everything together until your dough just forms. Then, add in your chocolate chips and continue to stir until your chips are distributed evenly. If you'd like, you can reserve some chips to top your cookies with.
Line two cookie sheets with parchment paper. Use a large cookie scoop (or large spoon) to portion out your dough (it should make 10 cookies, each about 3 tablespoons large) and place the portioned dough onto your lined cookie sheets ensuring there is space between each scoop.
Bake for 11-13 minutes. Remove your cookie sheet from the oven. Allow your cookies to cool, and enjoy! If they won't all be eaten fresh, you can store them for a few days in an airtight container. They may last longer in the fridge but before enjoying, you'll want to pop them in the microwave for 10-20 seconds or leave them out at room temperature first.
Note: If you want to freeze some of your dough, you can place some of it into the freezer overnight and then transfer into an airtight container or plastic bag. To bake you can either place in the fridge for a few hours, then bake at 350 and add a minute to your cook time, or you can bake from frozen at 325 for 15-17 minutes.
Carb and serving info:
Servings: 10 cookies
Carbs per serving: 35.5
Carbs for full recipe: 354.6
Carbs from chocolate: 100 (adjust this if you use a different type of chocolate or mix in!)
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.