I've done a few experiments and there's no denying it—toaster ovens just make better cookies. Chocolate Chip cookies to be exact. There was a lot of talk last year about “the perfect chocolate chip cookie” and although I am sure those other versions were wonderful, I still firmly believe there’s no beating Ruth Graves Wakefield’s original Toll House Cookie recipe for taste, and more importantly, ease. I do agree with modern day bakers on one important point though: salt. Salt is the key to a truly delicious chocolate chip cookie–one that is luscious and filled with gooey chocolate until that one bite when you hit a salt crystal and it blows your mind. I’m serious. For that reason I substitute big crystals of sea salt for regular old salt in the THC recipe.
Any baker, in any kitchen, can make this chocolate chip cookie recipe. The secret, for all you mini-kitchen dwellers, is in the toaster oven. Maybe it’s the magic of a perfect balance in heat and surface area, or maybe it’s just the fact that you can feel like you’re baking in your easy-bake-oven again. Whatever it is, the cookies that come out of a toaster oven are just better. I dare you to try it.
My Perfect Chocolate Chip Cookie (adapted from Nestle Toll House)
Makes 14-20 cookies
1 c. all purpose flour
½ tsp. baking soda
½ tsp. sea salt
1 stick of butter, softened
1/3 c. granulated sugar
1/3 c. packed brown sugar
½ tsp. vanilla extract
1 large egg
1 c. (6 oz.) semi-sweet chocolate chips
Preheat oven to 375°F.
Combine flour, baking soda, and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in large bowl until creamy. (**It’s very important to do this with a wooden spoon, not a hand mixer.) Add egg and beat well. Gradually stir in flour mixture until combined. Fold in chocolate chips. Spoon tablespoon sized amounts of dough on to your “baking sheet” (or the only pan a toaster oven comes with…) and cook for 10 minutes exactly.
Now, working with a toaster oven means that it would take twice as long to make a whole batch of these than it would in a normal oven. I usually just make the amount of cookies Sam and I will eat that day/night and put the rest of the dough in a container in the fridge for those nights when you just really need a freshly baked cookie… Enjoy!