I’m going to make a bold claim, and I need you to trust me: these are the best chocolate chip cookies in the world.
They’re also the easiest. One bowl, melted butter, no mixer, no chilling the dough. Five minutes to mix, ten minutes in the oven, and the kitchen smells like a bakery.
In our house, cookie day has one sacred ritual: Alex gets to smash the chocolate. Chocolate bar in a plastic bag, kitchen towel on top, rolling pin in hand. It’s loud, it’s very satisfying, and you get uneven chunks that melt into little puddles.
The granola is optional, but I love what it does. It adds crunch and a bit of wholesomeness, which is enough to call these breakfast if you’re feeling brave.
Chocolate chip & granola cookies
Ingredients
- 1 stick (or ½ cup) unsalted butter (or ghee)
- ½ cup cane sugar (or plain sugar)
- 1 free-range egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- a pinch of salt
- ¼ cup dark chocolate – chopped into small pieces. I put the chocolate in a plastic bag, cover it with a kitchen towel, and let Alex crush it with a rolling pin.
- ¼ cup granola, your choice
Instructions
- Preheat the oven to 375°F and line two baking sheets with parchment paper.
- Melt the butter in a small saucepan over low heat.
- Put the sugar in a mixing bowl, pour the melted butter over it, and mix well with a wooden spoon.
- Add the egg and vanilla and mix until smooth.
- Add the flour, baking powder and salt, and stir until just combined. Then fold in the chocolate and granola.
- Drop tablespoon-sized dollops onto the sheets, leaving plenty of space between them because they really spread. Flatten each one slightly with your palm.
- Bake for 8–10 minutes, until the edges are just turning golden.
- Let the cookies cool on the sheets for 2 minutes, then move them to a wire rack.
Notes
- Extra chocolaty: Mix in 1 teaspoon of cocoa powder with the flour.
- Dairy-free-ish: Ghee works beautifully in place of the butter.
- Don't overbake: Pull them out while the centers still look a little soft. They firm up as they cool.
- Storage: Keep them in an airtight container for up to 4 days. You can also freeze the dough balls and bake from frozen, adding 1–2 minutes.
- Swaps: Try chopped nuts, dried cherries or flaky sea salt on top instead of granola.
My boys, the undisciplined ones, looking at their cookies instead of the camera like I asked. Can’t blame them.
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what is the quantity of the all-purpose flour?
Sorry, dropped the word cup. It’s 1 cup. Thank you 🙂
Hi Shelly they look great but can you make them parve using oil? And if so how much? Thank you 🙏
Dear Pascale, you can make them with ½ cup coconut oil, melted. I make them dairy-free all the time. Lmk how they came out xx