Make these chocolate chip pan cookies for moving night! This recipe makes a small batch perfect for sharing with just a few of your favourite people. Best fresh out of the oven.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Cookies and Squares, Desserts
Cuisine: Baked Goods
Keyword: chocolate, chocolate chips, cookies
Servings: 16servings
Calories: 166kcal
Author: Trish | The In Fine Balance Food Blog
Ingredients
1cupall purpose flour
¼teaspoonsalt
½teaspoonbaking soda
6tablespoonbuttercold, unsalted
½cupbrown sugar
¼cupwhite sugar
1egg
1teaspoonvanilla extract
1cupchocolate chips(i like dark chocolate chips)
Instructions
Preheat oven to 325 and line an 8x8 baking tin with parchment.
in a medium bowl whisk together flour, salt, and baking soda. Set aside
In a large bowl whisk together melted butter, sugars until creamy and smooth. Add egg and vanilla. Whisk until well combined. Add flour mixture and gently fold into butter and sugar until just combined. It's okay to have some floury bits at this point. Then add chocolate chips. Fold a few times so that chocolate chips are just combined ane evenly distributed. Do not over mix.
Press mixture evenly into prepared pan. You will have to push batter into the corners with your fingers. So that the cookies bake evenly, try to keep the dough the same thickness in the pan. Bake for 20-23 minutes. The top will be golden brown and firm on top. Do not overbake. Remove from the oven and allow to cool for about 10 minutes before cutting. Eat warm.
Notes
I like pecans in these cookies for a little extra crunch.For an extra chocolately treat sprinkle more chocolate chips on top.The dough is sticky and is easiest to spread evenly in the pan with your fingers. Dampen your fingers with a bit of water so the dough does not stick as much.