The first question I ask myself when people meet me, knowing that I am a baking blog, is, "How are you not fat?" Seriously- wonder that every week, if not more often. I know this makes little sense- I'm cooking, the display (and eat), lots of treats per week and while I really put on 5 lbs. The Chick from Baker was born, he has not gotten out of hand. I work occasionally (to the chagrin of my husband who is a personal trainer), but what I really practice every day is the art of moderation. For me, if I eat a healthy diet, I can still manage desserts several times a week as long as I do not go too far. I want a small slice of cake or a brownie or cookie, then I usually give the rest. It is a system that works for me and I plan to stick to it- that I see never give up sweets in my future!
I wanted to post my version of a "healthy" recipe, but I do not want to sacrifice taste or texture or something like that . I do not like using artificial "low fat" ingredients instead of regular. So I decided to preach what I the Recommended small portions and tasty treats in moderation. This recipe makes the smallest batch of chocolate chip cookies I've never done (between 2-6 cookies depending on the size that you like.)
It took a couple tries to get the right texture, but my mom and I agreed that they were pretty perfect. I like a cookie crackly and they look so beautiful from the oven. the edges become perfectly clear, but the inside is still soft and sweet. I like to make 3 cookies (one for both myself for him) but you can do two cookies- or even 6 small shareholders.
- ½ cup flour
- ¼ teaspoon of baking soda
- ⅛ teaspoon salt
- 3 tablespoons melted butter
- ¼ cup plus 2 tablespoons brown sugar
- 1 egg yolk
- ½ tsp vanilla
- ⅓ chips cup chocolate
- Preheat oven to 325F.
- In a small bowl, beat butter and sugar. Add the vanilla and the yolk and whisk until smooth and creamy.
- Sprinkle the flour, baking soda and salt to the wet ingredients and stir until mixed. Stir in chocolate chips.
- SCOOP dough into 2-6 portions depending on the number of cookies you want. They will spread a Lot- so leave at least 3-4 inches between each ball of dough.
- Bake for 12-15 minutes. Do not overcook. They may seem mushy on the inside-but they will continue to cook as they cool.
- Cool on baking sheet for 5 minutes then transfer to a wire rack.