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Nicole Rucker's Fast Chocolate Chip Cookies

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

STEP ONE

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.

STEP TWO

Add the cold butter, and mix on low speed until uneven pebbles of butter form.

STEP THREE

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.

STEP FOUR

Portion the cookie dough into 3 oz balls and chill for at least 2 hours.

STEP FIVE

Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.

STEP SIX

Bake at 350°F for 8 - 10 minutes.

STEP SEVEN

Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.