I grew up on this super simple ‘cookie’, and my kids are now doing the same. The best part is its SO easy and requires minimal cleanup. A simple twist on the traditional chocolate chip cookie, without all the scooping.
I normally do the ‘cookie brittle’ option {see notes below}, however this springform pan version is a fun option once in awhile.
You can easily change up this recipe with M&M’s, crushed heath, sprinkles…. use your imagination!
Ingredients
- 1 cup butter, softened
- 1 cup white sugar
- 2 teaspoons vanilla
- 2 cups flour
- 1 teaspoon salt
- 3/4 cup chocolate chips, plus more for sprinkling
Mix it up
- Cream butter and sugar for 3-5 minutes. Add Vanilla, mix another minute or two.
- In a separate bowl, whisk together flour and salt. Add to butter mixture and beat on low until just combined. Add chocolate chips, mix until evenly distributed.
- Press evenly into 11 inch springform pan. If you don’t have a springform pan you can just press on a cookie sheet roughly 1/4 inch thick or any desired thickness.
- Bake until lightly golden brown at 375 degrees. The 11 inch springform pan takes about 20 minutes.
- Allow to mostly cool before cutting and devouring.
Change it up:
This recipe is easily converted to ‘cookie brittle’. Bake a bit longer, only a minute or two. Allow to cool, then break apart with hands.
Product Links
11 inch springform pan
USA pans cookie sheet
Kitchenaid Mixer
Le Creuset Silicone Spatula
Parchment Paper
