Sheet-pan cookies are surefire and so easy
This simple recipe is one Ann Maloney makes if she has to dash off a big batch of treats after work for a book club meeting or if she needs a pick-me-up dessert after a long week.
EASY SHEET PAN COOKIES
Makes: 24 or 48 mini-cookies Neutral oil or cooking spray 1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) granulated sugar 1 tsp (5 mL) vanilla extract 1/4 tsp (1 mL) kosher salt
2 1/4 cups (560 mL) all-purpose flour
2 cups (250 mL) chocolate chips
1. Position a rack in the centre of the oven and preheat to 350 F (175 C). Lightly grease a large, rimmed baking sheet with oil.
2. In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl if using a handheld mixer, combine the butter, sugar, vanilla extract and salt.
3. Beat on low speed to combine, then increase to medium-high. Beat until fluffy and pale, about 3 minutes. Scrape down the sides of the bowl.
4. Add flour and, using your hands or a fork, mix just until butter mixture is combined with the flour. The dough should be crumbly and form clumps if pressed between fingers.
5. Scatter dough evenly across the baking sheet. Using your hands, press the dough into an even layer, covering the sheet edge to edge.
6. It may seem as if you will not have enough dough, but keep working it. If the dough starts to stick to your fingers, generously flour them or lightly dust the surface of the dough with flour.
7. Sprinkle chocolate chips evenly over the dough and press them into the surface, avoiding big clumps of chocolate.
8. Bake for 18 minutes, or until the edges just start to turn golden brown. If you underbake, the cookies will be softer; overbake and the cookies will be brittle and crumble.
9. Transfer baking sheet to a wire rack and let cool for about 5 minutes. Then, with the tip of a thin, sharp paring knife, score the slab to form 24 squares. (Try scoring 3 rows of 4 squares and then cutting those in half and then half again.)
10. Let cookies cool completely before removing from the sheet.
VARIATIONS
Butterscotch-rum: Substitute 2 tsp (10 mL) dark rum for vanilla extract and use 2 cups (250 mL) butterscotch chips instead of chocolate.
Peppermint: Add 1/2 tsp (2.5 mL) peppermint extract alongside the vanilla extract. Crush about 16 hard peppermint candies to create about 1/2 cup (125 mL) crushed candy.
1. For peppermint variation: Once the dough is pressed into the sheet, sprinkle about 2 cups (250 mL) semisweet chocolate chips evenly across the dough, followed by 1/4 cup (60 mL) finely crushed candies; press both into the surface. Bake as directed above.
2. Immediately after removing the baked cookies from the oven, while piping hot, sprinkle remaining candy evenly across the top; do not press in.
3. Let cool on a wire rack for 8-10 minutes before scoring.