Short Attention Span Girl

However, what I really love are warm out of the oven cookies.  

I’m also not a fan of day old, cold, rock hard chocolate chips.

I know, I could make a batch and freeze them and bake them as desired.  But, I like to cook, and so when I’m not rushed I just prefer to make them up start to finish.

This recipe is perfect for that because it only makes 8 cookies.  I generously call that cookies for 2.  My husband would call that cookies for 8 (or maybe 4) but then he doesn’t like sweets the way I do.  If I was being completely honest, I could certainly make these and eat them all making it cookies for one.  That would be wicked though.  Either way, there probably won’t be any cold cookies left the next day.

Scaling down a recipe sometimes results in odd measurements, particularly when it comes to things like eggs.  When I’m doing baking on such a small scale, I find it easier to buy a carton of egg whites (like egg beaters) at the store and simply measure out what I need.  You can certainly just whip an egg up with a fork and measure what you need and either toss the rest or make a little scrambled egg or something with the leftovers.

Also, if I’m being honest, I’ll also confess that I don’t like a whole lot of chocolate in my chocolate chip cookies. Heresy I know.  Particularly in this age of adding chips and hand chopped chocolate bars and more to cookies.  I find that I am always seeking the cookies with the fewest chocolate chips.  If you’re like me, stick with the 1/3 C of chips I call for in the recipe.  If you adore chocolate chips and like more chips than cookie start with 1/2 C and increase from there as your chocolate love dictates.

Chocolate Chip Cookies for 2

3 T unsalted butter, softened

1/4 C brown sugar, lightly packed

2 T granulated sugar

1/2 t vanilla

1 T plus 1 t beaten egg 

1/8 t baking soda

1/4 t salt

1/2 C plus 2 T flour

1/3 C chocolate chips

In a small mixing bowl beat together the butter and sugars until creamy.  Mix in the vanilla and egg until smooth.  Blend in the baking soda and salt.  Stir in the flour and then stir in the chocolate chips.

Scoop 2 tablespoons of dough onto a baking sheet to make 8 cookies.  Bake at 350 degrees for 14 – 15 minutes until cookies are lightly golden.

printable recipe - chocolatechip.pdf

- – marcella