For those of you who aren’t planning to do any baking in your car anytime soon, or are fortunate enough not to have to deal with 100F+ temperatures on a regular basis, a recipe for cookies that can only be made inside a car oven might not do you much good. I’m happy to tell you that you can still bake up the delicious slice-and-bake chocolate chip cookies I used for that recipe in a regular oven and get great results.
There are two main differences (excluding the oven itself) between the oven cookies and the car cookies made with this recipe, although the overall buttery, chocolaty flavor remains constant. The first is textural. The oven-baked cookies are much crisper overall, and have a lightness to them that you don’t find in many homemade cookies. This makes them perfectly addictive, as well as perfect for pairing with a big glass of milk.
The second difference is that you’re just not going to get any of the novelty factor from the traditionally baked cookies. Instead, you’re going to be able to take advantage of the fact that frozen cookie dough means you can have as many (or as few) cookies on demand as you want, when you want, and there aren’t too many chocolate chip cookie fans who would turn that prospect down.
I opted to reprint the entire recipe from the original car cookie posthere with the ammended, oven-friendly recipe, so you don’t have to flip back and forth to get the full instructions.
Car-Baked Chocolate Chip Cookies
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, soft
1/4 cup brown sugar
1/2 cup sugar
1 large egg
2/3 cup mini chocolate chips
In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars. Beat in egg, followed by flour mixture and chocolate chips.
Place dough on a large sheet of wax paper and roll into a log approximately 11-inches long by 2.5-inches wide. Freeze for 2-3 hours, or overnight.
When ready to bake, preheat your oven to 350F. Slice cookies into 1/4-inch thick slices and place on parchment-lined baking sheet.
Bake for 12-15 minutes, until lightly browned. If you increase the baking time by a minute or so and wait until the cookies are slightly more browned all over, you will have a much crisper cookie.
Transfer cookies to wire rack to cool completely.
Makes about 2 1/2 dozen cookies.