It’s Valentine’s Day! Still stumped on what sweet to make your sweetie? Good thing we have a recipe that can be whipped up in a jiffy–these chocolate chip cookies from River Cottage Every Day (Ten Speed Press, March 2011) take just 10 minutes to make and 10 minutes to bake!

Ten-minute chocolate chip cookies

from River Cottage Every Day by Hugh Fearnley-Whittingstall

Makes 14 to 16

1/2 cup (1 stick) unsalted butter

1/2 cup superfine sugar

1/3 cup light brown sugar

1 egg, lightly beaten

2 teaspoons vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

A pinch of sea salt

3 ounces dark chocolate, chopped into small chunks (or use milk chocolate, if you prefer)

Preheat the oven to 375°F.

Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter, and beat well with a wooden spoon. Beat in the egg and vanilla. Sift the fl our, baking powder, and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.

Dot heaped tablespoonfuls of the mixture onto 2 baking sheets lined with parchment paper, leaving a good 11/2 inches in between each one as they really spread out. Bake for 8 to 10 minutes, until the cookies are turning pale golden brown.

Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the parchment paper onto a wire rack and let cool completely. Inevitably, they will be eaten as soon as they are cool enough not to burn fingers.

Recipes from River Cottage Ever Day by Hugh-Fearnley Whittingstall