Chocolate chip cookies for two

Cookies for two

I fully realize that I have been completely lazy about this whole keeping-up-with-my-blog thing. I am back to tell you about one of my favorite things: giant cookies!

*cue Buddy from Elf voice* I LOVE FAVORITE THINGS!

I have been completely obsessed with this Budget Bytes recipe for snickerdoodles for two, which yields two cafe-style (meaning, HUGE 4 inch diameter) soft cookies.

I am not sure I have ever met a cookie I didn’t like. The snickerdoodles wound up costing 42 cents per cookie, which makes it really hard for me to justify buying cookies for myself at any bakery or cafe ever again.

I thought…maybe I could riff on this recipe and create a chocolate chip cookie dough recipe for two. I tried it, and it definitely hits the spot when I need to exercise just a bit of self-control.

Chocolate Chip Cookies for Two
Adapted from Budget Bytes

  • 3 Tbsp butter (room temperature)
  • 1 Tbsp granulated sugar
  • 1 Tbsp brown sugar (packed)
  • 1 large egg yolk
  • ¼ tsp vanilla extract
  • ⅓ cup flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1/4 cup semisweet chocolate chips, plus more for topping (optional)
  • 1/4 cup chopped walnuts, plus more for topping (optional)

Combine the room temperature butter and the sugars in a medium sized bowl with a fork, until the mixture is creamy.

Add the egg yolk and vanilla, then stir to combine. If you don’t know how to separate a yolk from the white, check out this method that utilizes an empty water bottle. No mess!

egg separate.gif

Add the remaining ingredients, mix well and scoop into two even portions onto a parchment lined cookie sheet, spacing each cookie approximately 6 inches apart. If you like a little more crunch or a bit more chocolate, feel free to stud your cookies with a few more walnuts or chocolate chips on top.

Preheat oven to 350 degrees F. Meanwhile, place the cookie sheet in the fridge to chill until the dough has firmed. The chillier the dough temp as it enters the oven, the cakier and softer the cookie will be. The warmer the cookie dough, the more it will spread and become a crisp, thin cookie. I let mine chill for about 15 minutes.

Once the dough has firmed, bake the cookies for approximately 12-14 minutes, until the outside edges appear browned and crisp, and the middle no longer appears wet. The cookies will continue to firm up on the baking sheet.

Let the cookies cool a bit on the cookie sheet for 5 minutes before handling.

After 5 minutes, cool the cookies on a wire rack, or serve hot.

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