Sometimes I try to get creative. Sometimes I just throw the cookies on a plate and scatter some flour and chocolate chips and things in the background like some kind of artistic baking explosion just naturally happened in my kitchen… but I’m too type A for that. When I get behind the camera, the next thing I know my hand’s sneaking into the frame, organizing everything into pretty little piles.
I can’t help it. It’s who I am.
Because like the vanilla cupcakes for two, sometimes you just want a warm, chewy, freshly-baked, crispy chocolate chip cookie
to share with someone without having to worry about the other twenty or so cookies, that you say you’ll give away to family and friends, or freeze and eat reasonably over the next couple of weeks… but we all know will just wind up getting eaten over the open freezer sometime between 3 and 4 AM within three days of baking them.
The best thing about this recipe though, minus the reduced guilt and the fact that they’re amazing delicious cookies, is the creativity. You can do anything with them. It’s like life! Throw in peanut butter chips. Pretzels. Crushed Oreos. Twix. All the above! Invent your very own cookie.
Tell me this makes someone else giggle. I can’t take myself seriously when I’m only baking four cookies. It’s like Easy-Bake Oven for grown-ups, you know? Because of the real oven and all.
P.S. The full recipe for these can be found here, in case you want more than four cookies sometimes… like twenty-four. A whole two dozen. I fully support that.
Chocolate Chip Cookies for Two
1/4 cup + 1 tablespoon flour
1/8 teaspoon baking soda
A pinch of salt
A pinch of cinnamon
2 tablespoons shortening
2 tablespoons brown sugar
1 tablespoon granulated sugar
1 tablespoon beaten egg
1/4 teaspoon vanilla extract
1/4 cup chocolate chips
Preheat oven to 350°F.
Mix together the shortening, brown sugar, and granulated sugar. Add the tablespoon of beaten egg and vanilla and mix until combined. Add the flour, baking soda, salt, and cinnamon and mix until just combined. Stir in the chocolate chips.
Roll dough into four cookie balls and place them on a lightly greased cookie sheet (you can also bake them in two lightly greased tart pans, a muffin top pan, cupcake pan, whatever you desire). Flatten them slightly with your hand.
Bake for 12-15 minutes until golden brown.
Makes 4 chocolate chip cookies.
Source: Adapted from Heather’s Dish.