21°

Lake Country Weather

  • Log-in Edit profile
  • Register Logout

Cook's Corner

I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.

 

Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it. 

Follow me on twitter @Cooks_CornerLCP

A little (big) pick-me-up: Perfect single serving size chocolate chip cookies

chocolate chip cookies, vanilla extract, almond extract

 

I love homemade chocolate chip cookies, but I have to admit that I’m not a fan of making an entire batch, so when I saw this recipe titled “Makes just two very large chocolate chip cookies,” on my Facebook feed, I knew I had to try it. Now the intro for this recipe on thekitchen.com says a “small treat,” but there is nothing small about the outcome.  In fact, on my first go around the cookie spheres where so big that I decided to divide them into three cookies instead of two nd the result was still a big cookie. Another plus in this division of thirds, was that since Anastasia is away at college, there was one cookie for Sebastian, one for Milena and one for me, sorry Tom. On the next go around, I did make just the two cookies and stuck them in the kid’s lunch for a sweet surprise. This may be my new go to recipe for that quick, late night snack attack.  Now, where’s the milk?

 

Perfect single serving size chocolate chip cookies

Ingredients

2 tablespoons butter
2 firmly packed tablespoons of dark brown sugar
1 tablespoon of granulated sugar
A pinch of salt
¼ teaspoon pure vanilla extract*
1 egg yolk (discard or set aside egg white for a future use)
¼ teaspoon baking soda
¼ cup all-purpose flour
3 heaping tablespoons semisweet chocolate chips (use any chips you like)

 

Preparation

Preheat oven to 350 degrees F and line a baking sheet with parchment paper (I used aluminum foil).

In a microwave safe bowl, heat butter just until it starts to melt and is softened. Blend the softened butter, sugars, salt and vanilla together with a spoon or rubber spatula. Add the egg yolk and stir again. Add the baking soda and flour and stir until combined. Then stir in the chocolate chips and form cookie dough into two balls (they’ll be about the size of a golf ball) and place on the baking sheet. The cookies will spread during baking, so make sure that they are several inches apart. Bake the cookies for about 9 minutes, or until edges are golden brown (do not over bake). Remove the baking sheet from the oven and give the baking sheet a firm, but careful, bang on the counter top. This will deflate the cookie for a perfect wrinkly appearance. Let the cookies cool a bit on the sheet before transferring them to a cooling rack or plate with a large spatula.

 

Helpful hints

The cookies should look underdone when removed from the oven. For a little more texture, try adding a tablespoon of quick cooking oats to the mixture before baking.

 

*I've made this recipe so many times since it went to print that I ran out of the little vanilla extract that I had, so I've substituted almond extract for the vanilla and it was just as good. Either works.  

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or follow me on Twitter @Cooks_CornerLC.

 

This site uses Facebook comments to make it easier for you to contribute. If you see a comment you would like to flag for spam or abuse, click the "x" in the upper right of it. By posting, you agree to our Terms of Use.

Page Tools

Advertisement