Forgot to take your butter out of the fridge? No problem! Use the reverse creaming method to whip up Nicole Rucker's delicious fast chocolate chip cookie recipe.
Prep time: 2 hours and 15 mins (2 hours to chill)
Bake time: 8-10 mins
Make the Chocolate Chip Cookies
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, both sugars, salt, baking soda, and baking powder and mix on low speed until combined.
Add the cold butter, and mix on low speed until uneven pebbles of butter form.
Add egg replacer and vanilla, and continue mixing until well combined. Use a rubber spatula to scrape down the sides and bottom of the mixing bowl. Add chocolate chunks and mix until combined.
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
Bake at 350°F for 8 - 10 minutes.
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.