This recipe makes only two cookies.
Albeit, two big, beautiful cookies. When I found this recipe, I liked the convenience factor of only five minutes prep time, and I loved the notion that I wouldn’t end up with a whole batch of cookies tempting me at every turn. However, I was a skeptic. As it turned out, this is an awesome recipe, and those two cookies are every bit as good as their big batch buddies.
I’ve made these twice. The first time around the cookies turned out great, but they didn’t have that ooey-gooey factor that I was hoping for. I made some changes for the second batch, which totally did the trick.
If you like cookies that rise and then don’t deflate too much, follow the recipe exactly. If you want cookies that look mine pictured, use 1/4 cup flour minus 1 teaspoon. After you form the cookies, refrigerate them until cold, then remove from refrigerator and bring back up to almost room temperature before you bake.
A clever recipe from No. 2 Pencil.
- 2 tablespoons room temperature butter
- 2 firmly packed tablespoons dark brown sugar
- 1 tablespoon granulated sugar
- Pinch of kosher salt
- 1/4 teaspoon vanilla extract
- 1 egg yolk
- 1/4 teaspoon baking soda
- 1/4 cup all-purpose flour
- 3 heaping tablespoons of semisweet chocolate chips (I chopped mine)
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Stir in chocolate chips.
Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for 8 to 9 minutes, or until edges are golden brown.
Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance. (I found this doesn’t always work, but I banged the baking sheet anyway.)