Chocolate Chip Cookie For 2

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The Scoop:

I hinted at it last week in my blog birthday post, but I have a new feature that I’m launching here on The Spatularette this year and I couldn’t be more excited!!

Are you ready??

Really ready??

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DESSERT FOR 2!!

That’s right, I’m taking all of my favorite dessert recipes and scaling them down to a portion size perfect for feeding 2 people… or one person who wants some leftover dessert tomorrow… or one person who just had the worst day ever and really really needs to eat a lot of dessert tonight.

The long and short being, most dessert recipes make a huge batch.  Like 3 dozen cookies.  Or a giant sheet cake.  Or 24 cupcakes.  And the truth is, single people just don’t need that much dessert in their house.  Couples don’t really need that much food either.  Even families are sometimes just looking for a sweet treat on a Wednesday night, not a layer cake they’ll be slicing into for the remainder of the week.

I’m trying to keep this simple, so I’m going to leave the stand mixer and extra bowls out of the picture as much as possible.  And who really ever thinks ahead to let the butter come to room temperature, or remembers to run the dishwasher, so I’m going to try and cut out the prep work where I can.  Know what we’re not going to cut out though?  The flavor.  Or the texture.  Or the indulgence.  Or any of the other things that make us love dessert so much.  We’re going to revamp recipes and we’re going to do it as quickly and as cleanly as our weeknight kitchens will permit.

You may need to invest in a few small-portion baking pans and dishes (all available for a few bucks at your local Michael’s) for future recipes, but today we’re starting with a classic and I promise you already have everything you need for this one at home.

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Today let’s make chocolate chip cookies for 2.  Actually, today let’s just make one big chocolate chip cookie, and share it with a friend.  What do ya say?

This is the kind of cookie that you eat immediately.  Like straight from the oven.  With a big scoop of ice cream on top.  And two spoons.  Definitely two spoons.  I don’t recommend trying to polish this bad boy off by yourself, unless of course you are having one of those days where you need to eat your feelings, then by all means have at it.

Most of the time when I eat this cookie though, I’m too lazy to even scoop the ice cream.  Or remove it from the baking sheet.  It’s the kind of cookie that I carry directly from the oven to the couch and tear apart while watching the MLB Postseason (Let’s go Bucs!!) and drinking tea.  It’s ideal for sharing, especially if you like soft centers and know someone who likes crispy edges.  Because this giant cookie, in all of its baked good perfection, has both of those things.

Crispy Edges + Soft Center = Perfect Cookie.  Basic math.  [My dad was a math teach, b-t-dubs… the skills run in the family]

If you, unlike me, have some level of self control and can actually let a chocolate chip cookie cool after removing it from the oven, then by all means wrap this monster up and take it to work the next day.  Or share with a friend.  Or use it to bribe someone.  It will stay fresh for a few days if tightly wrapped.

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The Goods:

INGREDIENTS:

  • 2 1/2 Tbs butter, melted
  • 2 Tbs dark brown sugar
  • 2 Tbs granulated sugar
  • 1/4 tsp vanilla
  • 1 egg yolk
  • Pinch of salt
  • 1/8 tsp baking soda
  • 1/3 cup + 1 Tbs flour
  • 1/4 cup chocolate chips

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The Deets:

Preheat the oven to 350 degrees.

Melt 2 1/2 Tbs butter and let cool for a few minutes.  Add the brown sugar and granulated sugar to the butter and stir vigorously with a spoon or small spatula until any lumps have been broken up.  Add the vanilla and egg yolk to the bowl and continue stirring until incorporated.  Do the same with the salt and the baking powder.  Add half of the flour to the mixture and stir until all of the white disappears.  Add the rest of the flour and mix completely again.  Fold in the chocolate chips then roll the dough into a ball.  Place the dough on a baking sheet and use your hand to flatten it out a bit.  Chill the dough for 20 minutes.  Bake for approximately 20 minutes or until the edges are golden and the top begins to crack a bit.  Let it cool for 5 minutes on the baking sheet, then dig in!

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The Inspiration:

My very favorite chewy chocolate chip cookies.

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You’re either gonna love me or hate me for this one.

XOXO,

Tall One

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