When stressed out, baking is my go to. There’s something about all of the ingredients coming together to form something out of nothing that’s calming to me. Somehow it’s comforting. History final tomorrow? Blueberry muffins can fix that. French presentation? Slice and Bake cookies calm those nerves. Big race? Apple Pecan Scones welcome that pain. It’s just how I’ve grown up to be. Sometimes the recipes I use are complicated and sometimes they aren’t. As long as I get to pop them in the oven at 350 degrees for 10-15 minutes everything will turn out all right.
In recent months I’ve noticed myself relying on more complex recipes, which require more time and effort. While these recipes are great and occupy my worries, they aren’t always the most reliable or convenient. Sometimes I feel like I end up with more of a mess then I do cookies.
So when a friend of mine asked me to make her some cookies the other day, I found myself in a dilemma. I wanted something that I knew would taste good and seemed somewhat complicated, but I didn’t want to make a giant mess that took hours and hours to clean. Enter Chocolate Chip Swirl Cookies- simple to make but captivating enough to impress any crowd.
These cookies have quickly become one of my favorites, and I have no doubt that they’ll be one of yours too.
Chocolate Chip Swirl Cookies
- 1/2 cup unsalted butter (room temperature)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 egg (room temperature)
- 1 and 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 and 3/4 cups chocolate chips
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- Place the butter and both types of sugar in the bowl of a stand mixer and beat on high until light and fluffy. Once fluffy, add the egg and beat until fluffy once again.
- In a medium bowl whisk the flour, baking powder, baking soda, salt, and 1 cup the of chocolate chips. Set aside.
- Take the remaining 3/4 cup chocolate chips and place them in a small heat proof bowl. Microwave them for 30 seconds and then stir and place them back in the microwave for 30 seconds. Repeat this process of microwaving and then stirring until the chocolate chips are completely melted. Mine took about 2 and 1/2 minutes total. Melting in increments like this reduces the chance of burning the chocolate. Allow your chocolate to cool for a couple minutes until room temperature.
- While the chocolate is cooling turn your mixer on low. Slowly add the dry ingredients into the wet until combined.
- Once your chocolate is cooled scoop it into the dough. This is the hardest part because you do not want to mix the chocolate in until fully incorporated. You can use your stand mixer to finish it off or you can finish it off by hand. Either way, only mix it 2-4 times. You want the dough to have a swirl of chocolate throughout, not just be chocolate.
- Cover the dough and place in the refrigerator for at least 30 minutes.
- Remove the dough from the fridge and scoop about a tablespoon of dough onto the parchment paper. Each cookie should be about two inches apart.
- Place in the oven and bake for 10-12 minutes. They may look a little bit underdone at some spots, but that is just the melted chocolate. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.