It’s obvious from the title of this blog that cookies are my kind of treat. I will always reach for the cookie platter on a dessert table when given options. But have you noticed how many dang cookies a single recipe makes? Most cookie recipes make between two and three dozen (I usually end up with about three and a half dozen cookies). Sometimes you want to make cookies but don’t want to make a full batch. Well you could always freeze the dough in portions and then place them in a zip lock bag like I usually do, or you could use a recipe that makes enough cookies for two people.
Audra from The Baker Chick came up with a recipe that makes six decently sized cookies or two really gigantic cookies (I also used my normal cookie scoop and got 11 cookies out of it).
These cookies spread out when cooked at room temperature and stay puffed up when chilled and then baked. I personally like the texture of the puffed up cookies, but that’s because of the gooeyness that resulted from it. If you bake these cookies at room temperature the texture is chewier. These are some seriously delicious cookies, and each one baked up like its been “photoshoped” as my sister puts it.
Chocolate Chip Cookies for Two
Recipe from The Baker Chick
Makes 2 gigantic cookies, or 6 3-inch cookies, or 11 normal sized cookies
½ cup unbleached all-purpose flour
¼ tsp. baking soda
3 tbsp. unsalted butter, melted and warm
¼ cup + 2 tbsp. dark brown sugar
1 egg yolk, room temperature
½ tsp. pure vanilla extract
¼ cup chocolate chips
Preheat the oven to 325 F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt. In a large bowl, combine the warm melted butter and brown sugar until combined. The mixture will look very thick. Whisk in the egg yolk and vanilla until creamy. Fold in the flour until just combined. Fold in the chocolate chips.
Divide the dough in half or into 6 equal portions. Space the cookie portions about 2 inches apart. Bake for 12-15 minutes. The insides will look like its not baking but it’s much better to underbake than over bake, so once the tops of the cookies have firmed up, take them out of the oven. Cool on the sheet for 5 minutes before removing to cool completely on a cooling rack (as if you would really follow this step, psh)