I’m going to go ahead and call myself a hypocrite here.
I know there was a time when I said that a bunch of smaller cookies were better than one or two larger cookies. A couple of you politely disagreed and we moved on with our lives. Until now.
Now I’m going to say you’re right, I was wrong. I can handle it when I say things that prove to be untrue; ain’t no thang. And apparently my grammar ain’t no thang either. So what? I can admit when that’s wrong too.
The other day Nate and I (hold on for this shocker) were craving cookies. I know we were both at the point of eating an entire batch if we didn’t control the amount of dough right off the bat, but every time I make smaller batches of cookies it still yields around 8-12 cookies depending on the size. And bikinis were not made for me to eat 4-12 cookies. Just trust me. It’s better this way.
So I took a chance and pulled out two miniature tart pans (I found mine at Home Goods) with the full intent of using them as our portions. I was a little worried that it wouldn’t turn out, the cookies wouldn’t be as good, or that we’d both say screw it and make more. But you know what? These mini tart pans turned out to be lifesavers! The cookies were crunchy on the outside and warm and gooey on the inside and just the right size. You could also use a muffin top pan or just roll two balls of dough and bake them on a classic baking sheet.
The world’s your
oyester cookie, kid!
Here’s the thing about the big cookies: you get a big cookie and break it into quarters. Voila! You now have 4 little cookies and the little cookie rule that I said previously now applies. Sure, if we’re getting technical it’s still one big cookie, but it feels like you’re eating more. And tricking myself is my newest thing, so that’s what we’re going to go with.
- 1/4 cup + 1 Tbsp flour
- 1/8 tsp baking soda
- pinch of salt
- 2 Tbsp butter, melted
- 2 Tbsp packed brown sugar
- 1 Tbsp granulated sugar
- 1 Tbsp beaten egg (egg substitute would work as well)
- 1/4 tsp vanilla extract
- 1/4 cup chocolate chips (I used a combo of chocolate and peanut butter chips)
In a bowl mix together the butter and sugars. I like to melt the butter since it’s such a small quantity to make sure everything mixes well and then just refrigerate it for a little bit to tighten back up. Add in the egg and vanilla and mix until combined. Add in the flour, baking soda, and salt and mix until just combined. Fold in the chocolate chips. Refrigerate for 1 hour or so to let the butter solidify again. If using mini tart pans or muffin top pan spray liberally with cooking spray. Break the dough into chunks to fill the space and lightly press down. Bake at 350 for 12-15 minutes until golden brown. Let cool for 5 minutes before removing from the pan. If using a traditional cookie sheet, cut dough in half and roll each one into a ball. Press down lightly on a sheet lined with parchment or a Silpat and bake at 350 for 12-15 minutes until golden brown. Let cool slightly before digging in.