Today and tomorrow I and going to share my two favorite recipes for when I am craving something sweet, or get the urge to break out the baking skills, but don’t want to make such a big batch. What’s so great about smaller recipes is that you can quickly whip them up and you don’t have to feel like you have to eat so much (which also means you can try different recipes more often.) They are especially great if you live alone or have a small household. This first one is an easy recipe that makes about 4 yummy cookies.
Based on the images you can probably see that my cookies aren’t very flat, and are instead a big mound stuffed with chocolate. I really like to chop up/shave the chocolate when I make these cookies because I think it makes every bite packed with more flavor. I love using little baking M&Ms in this recipe, but I also like the combination of chopped chocolate and chopped walnuts, which give the cookies a similar taste to the Levain cookies that I talked about from New York City.
Oven prep: Bake at 350˚
• 3 tablespoons melted butter
• 1/4 cup plus 2 tablespoons brown sugar
• 1 egg yolk
• 1/2 tsp vanilla
• 1/2 cup flour
• 1/4 teaspoon baking soda
• Pinch of salt
• Mix-ins of your choice (for this I used a chopped chocolate bar and mini baking M&Ms)
1. Preheat oven to 350˚. Get your mix-ins ready to use. For this, I chopped up a Dove chocolate bar.
2. Using a medium-sized bowl, stir together the butter and sugar with a spoon.
3. Add the yolk and vanilla to the mixture and stir until smooth and creamy.
4. Stir in the flour, baking soda, and salt into the wet ingredients. Mix until fully blended. Fold in the chocolate, M&Ms (or whatever ingredients you want.) The dough will be crumbly.
5. In your hands, roll the dough into 4 mounds (you could do 2-6 cookies though, depending on the size cookie you want) and place on your cookie sheet. I stuff quite a bit of chocolate/candies into them, so if might take a little work to get the dough into a ball. Make sure to leave a few inches between each cookie.
6. Bake the cookies for 12-15 minutes.
7. Once fully baked, cool on the cookie sheet a few minutes before transferring them to a plate or wire wrack. Best served slightly warm!
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