New Years resolutions. Remember those? Yup, me too. I vaguely recall something about eating less sugar…
As much as I love baking layer cakes, the dessert that I crave most often is chocolate chip cookies. To me, they’re like potato chips- you can’t eat just one (or two, or three, or four). I’ve been known to eat half a batch right out of the oven, which is why I love the recipe that I’m about to share with you. The entire batch is pictured above. Yes, this recipe makes only 6 cookies. I can totally eat half the batch and not feel guilty about it. Gotta love built in portion control.
People often ask me how I bake so much without gaining a ton of weight. In order to eat dessert every day, I can’t eat a large quantity of it. I often create my own small batch recipes by cutting an original recipe in half, or sometimes even a quarter. Here are some of my favorite tools for halving recipes.
CIA Measuring Spoon Set– I like these because unlike most measuring spoon sets, this one has an 1/8 teaspoon measure as well as a 1/2 tablespoon measure. That way, when a recipe calls for 3/4 teaspoon of baking soda/powder and a want to cut it in half, I can measure out 3/8 accurately.
A Kitchen Scale– I love this for so many reasons. Whether or not you are scaling down a recipe, accurate measurements are essential for a good cake. But sometimes I can’t eat a 9-inch layer cake. This allows me to accurately measure ingredients for a 4, 5, or 6-inch layer cake.
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1/4 cup dark brown sugar, firmly packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon plus 1 teaspoon of a well beaten egg
- 1/2 cup chocolate chunks or chips
- 1. Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper.
- 2. In a small bowl, whisk together the flour, baking soda, and salt.
- 3. In a mixing bowl, beat the butter, brown sugar, granulated sugar, and vanilla with an electric mixer. (I used a handheld mixer since the amount was too small for my stand mixer).
- 4. Add the egg and beat until combined.
- 5. Stir in the flour by hand until combined, then stir in the chocolate chips.
- 6. Use a cookie scoop to place the cookies onto the baking sheet about 2 inches apart, and bake for 10-14 minutes, or until golden brown around the edges. Cool completely (or sneak one when they’re still warm).
Recipe adapted from Small-Batch Baking by Debbie Maugans Nakos
Note: I always chill the dough in the refrigerator for at least 1/2 hour before baking, since it improves the texture of the finished cookie. If you’re patient enough, I highly recommend this.