Sunday, January 8, 2017

Soft Chocolate Cookies (Small Batch)

I tend to go nuts when it comes to cookies. Not necessarily baking them but definitely eating them. Fresh out of the oven when they are still warm.... I mean.... don't even get me started. *Drool*
SO... due to my lack of self control I have started using small-batch recipes more often. That way, if I go crazy, the harm is still limited. 
This recipe makes 4 good sized cookies. That's it! Perfect for those of us who continually succumb to the magic of cookies. 

Chocolate Cookies (Small Batch)

1/4 cup butter, melted
1/4 cup dark brown sugar (light will also work)
2 Tbsp sugar
1 egg yolk
1/2 tsp vanilla
1/2 cup flour
1 Tbsp + 1 tsp baking cocoa
1/4 tsp baking soda
pinch salt

Toppings (Optional)
4 pecan halves
4 chocolate pieces
pinch coarse sea salt

Preheat oven (or toaster oven) to 350. Line a baking tray with parchment paper, set aside.
In a small mixing bowl, whisk together melted butter, sugar, egg yolk, and vanilla. 
In a separate bowl, whisk together flour, cocoa, baking soda, and salt. 

Pour the dry ingredients into the wet ingredients and whisk to combine. Using a large cookie scoop (or spoon), drop the dough onto the prepared baking tray about 2 or more inches apart.

Bake at 350 until bottoms are lightly browned and tops appear dry.

Remove from heat and, if using the optional toppings, press a piece of chocolate and pecan half into the cookie while still hot. Sprinkle with a pinch of sea salt. Remove to wire rack to cool completely. 

You can, of course, eat them warm. And don't feel too bad if you eat all four. After all, there is only four.... it could have been much worse.....

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