Satisfy a craving…and invite in the muse
Baking has long been a go-to source of therapy for me. When I’m stressed, or frustrated, or even if I’ve hit a writing wall, whipping up a batch of cookies seems to do the trick. It’s a dangerous habit, though. All I wanted was a little mindless time over a mixing bowl and a cookie or two, and I’ve suddenly downed half a batch. Whoops.
If you use Pinterest, you’ve probably seen the recipes for just one cupcake, or just a couple of cookies. These are always intriguing, but I had tried a couple in the past and been disappointed. The texture wasn’t right, or the flavor fell a little flat. But recently, in need of a cookie — but trying to avoid a whole batch — I tried this recipe. It was…close. The cookies were delicious, but the flavor and texture weren’t exactly what I was used to. On the upside, the recipe actually made four perfect cookies, just right for sharing. The mister and I launched a scientific investigation, making a new batch of four cookies each night, tweaking the recipe just a smidge each time.
Last night, we hit on a winner.
And because I’m sure I’m not the only one faced with this cookie predicament, I thought I’d pass the recipe along. It makes delicious, thick, not-too-sweet cookies. Use them to bust an afternoon bout of writer’s block. Share them with a friend who drops by for coffee. Or munch on a couple while you read that page-turner after dinner. And if you find a way to improve on this recipe? Please, please share.
A couple of recipe notes: I prefer using whole wheat flour, because it adds fiber and makes the cookies a little more filling. However, if you don’t like the taste or texture of whole wheat, you can substitute all-purpose flour. Likewise, I prefer bittersweet chocolate chip cookies, but you could use semi-sweet or even milk chocolate. If you don’t have an 1/8-teaspoon measure, try to eyeball half of a 1/4-teaspoon instead.
Chocolate Chip Cookies For Two
Adapted from Melissa at No. 2 Pencil
Makes 4 perfect cookies
1.75 Tbsp. butter, softened (but not melted) in the oven or microwave
1 Tbsp. packed brown sugar
1 Tbsp. granulated sugar
1/8 tsp. salt
1/8 tsp. vanilla extract
1 egg yolk
1/8 tsp. baking soda
1/4 c. white whole wheat flour
3 Tbsp. bittersweet chocolate chips (I like the ones from Ghirardelli)
Preheat the oven to 350° F. Line a baking sheet with parchment paper (you can get away with just lining half the sheet).
In a small bowl, mix butter with both sugars, salt and vanilla. Add the egg yolk and stir to combine. Add baking soda and flour; mix again. Finally, stir in the chocolate chips.
Divide dough into fourths and drop onto baking sheet, spaced a few inches apart. Bake for 12 minutes, until the edges are brown. Allow to cool for a few minutes before gobbling down.