I have a favorite favorite chocolate chip cookie recipe. Favorite.
Did I say favorite?
Anyways, it makes big, huge, gigantic, serves-two-people cookies that are perfectly thick, chewy, dense, moist, golden, and just… perfect.
Unfortunately, big huge, gigantic cookies are not always what I need to bake, especially if I am making treats for a crowd.
This is almost the same recipe, downsized to cute little two-bite cookies.
There really is something extra special that happens to the giant cookies, but these cute, little ones are incredibly good too. And much more manageable!
Andrew is gone this week and most of next. On a missions trip to Mexico which leaves me home alone with all the kiddos for 10 days.
We’re on day 3 and I’m already losing my mind. Lots of pointless outings (driving the long loooong way to town, and the even longer way home!) are happening, and lots of baking is being done.
Baking is my sanity. And these days, it’s the only sanity I have.
Also, I’m working so hard on my dislike of having help in the kitchen (If you’re my friend on facebook, we talked about this the other day!). I am trying to find ways to let my kids help so that they can learn to love the kitchen, and so I can love having them in there. (Or at least tolerate it better!)
Do you let your kids – especially the littles – help in the kitchen? Or do you struggle with that as much as I do??
- 2 cups + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, melted and slightly cooled
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
In a small bowl, whisk together the flour, baking soda & salt; Set aside.
In your mixer bowl, cream together the butter and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth.
Beat in the flour mixture until just combined and then stir in the chocolate chips.
Place the dough in the fridge to chill for about 30 minutes while you preheat the oven to 350ºF and line some baking sheets with parchment.
Scoop tablespoons of dough onto parchment-lined cookie sheets, allowing plenty of space in between cookies on the sheets so that they have room to spread.
Bake for 8-12 minutes, depending on your oven and the size of your cookies – until the cookies are barely golden brown around the edges… being careful not to over-bake them.
Remove them from the oven, leaving the cookies on the baking sheets until they have firmed up enough to lift off the pans… around 5-10 minutes.
Enjoy as many as you want warm and freeze the leftovers!!