Tuesday, March 17, 2009

Milk Chocolate Chip Cookies





My niece’s adorable baby chocolate cake recipe (see Dinner for One, please, James) inspired me to further explore small batch baking. After all, it’s just me and my boyfriend right now, and neither one of us wants to find ourselves digging into a half-eaten pumpkin pie right before bed (which, I guarantee you, is exactly what would happen if I were to give my feeble little will the opportunity).

I bought the book “Small Batch Baking” by Debby Maugans Nakos. Fantastic recipes, from little pies, tarts, cakes and puddings, to these scrumptious chocolate chip cookies. The recipe makes just 6-8 cookies, the perfect size if you want a cookie or two for dessert or to bring a couple in the lunch bag to work. Baking in small batches is so much fun, too: clean-up is a breeze, and the results are so cute and adorable and delicious. They make really nice “just-because” gifts for one, a couple, or if you want to just make something special all for you and you alone!

Milk Chocolate Chip Cookies
Adapted from Small Batch Baking

*note: I sprinkled in a couple Tbs. of shredded coconut, because I was jonesing for an Almond Joy. I'm also wondering how whole wheat flour would fare in these. If anyone tries it, let me know!

Makes 6-8 cookies

Ingredients:
1/4 cup plus 2 Tbs. flour
1/4 tsp. baking soda
1/8 tsp. salt
2 Tbs plus 2 tsp butter (room temp)
2 Tbs. brown sugar
2 Tbs. granulated sugar
2 Tbs. of 1 large egg, beaten
1/4 tsp. vanilla
1/2 cup chocolate chips

Directions:
1. Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a medium-sized bowl, mix the flour, baking soda, salt. Set aside.

3. In a small bowl, cream the butter and sugars till fluffy. Mix in the beaten egg and vanilla.

4. Add the wet ingredients to the dry ingredients, and blend. Mix in the chips.

5. Drop cookies using 2-tablespoons of dough for each cookie. Bake for 12-15 minutes, or until golden brown. Remove baking sheet and leave in pan to cool on a rack for 5 minutes. Remove cookies with a spatula to the rack to finish cooling.

Tip:
To store cookies that are chewy: Lay a sheet of wax paper onto a sheet of tin foil. Pile cookies into a single-layer tower onto the wax paper. Wrap cookies up in the wax paper, then wrap the foil around that. The cookies will stay crunchy outside and chewy inside, as a proper choco-chipper ought to be!

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