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Classic Chocolate Chip Cookies

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“From Parragon's Comfort Foods cookbook, originally called for 1 softened stick of butter but I replaced with canola oil because I'm trying to replace solid fats in my baking lately. This is great for singles because it yields about 15-18 cookies instead of a few dozen like a lot of cookie recipes do. And-- it's super simple and only requires one bowl!”
READY IN:
15mins
SERVES:
15
YIELD:
15 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all the ingredients EXCEPT the chocolate chips into a mixing bowl, dry ones first, and beat them until thoroughly combined.
  2. Beat in the chocolate chips.
  3. Lightly grease a cookie sheet with cooking spray. Place tablespoon-fuls of the cookie dough on, spacing them well apart to give them room to spread. (You might need another cookie sheet, in my case to bake in two rounds since I have only one cookie sheet.).
  4. Bake for 10-13 minutes at 375F/190C or until golden brown.

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