this is a recipe for when you want to nom on a bit of cookie batter, or want to make just a few servings of cookies, but don’t want to spend all night baking. it’s a simple half-batch recipe framed around the trader joe’s version, and yields just enough for a sampling / warm dessert / plate of treats to bring to work.
– flour (all-purpose, 1 1/8 cups)
– sea salt (fine, ½ teaspoon plus a pinch)
– baking soda (½ teaspoon)
– brown sugar (packed, ½ cup)
– granulated sugar (¼ cup)
– butter (softened, but barely! ½ cup)
– vanilla extract (1 teaspoon)
– egg (1)
– chocolate chips (1 heaping cup)
standard cookie practice applies: preheat oven to 375F, and start off by combining the flour, salt, and baking soda in a small bowl. in a large bowl, beat together the brown sugar, granulated sugar, butter and vanilla until it’s well-blended. add egg and blend, and then add in the dry ingredients. once that’s ready, fold in the chocolate chips (and a sprinkle of nuts, if you’re one of those types). fin!
drop by scant spoonfuls onto lightly greased cookie sheets (or whatever your usual method is), bake 8-10 minutes. I find these are best left slightly undercooked when pulled out of the oven, finished on the sheet for a few minutes post-bake, and then transferred to a rack or wax paper to cool.
none. I suppose you could add a pinch of cinnamon, nutmeg, or some type of spice if you saw fit, but I’m a basic chocolate chip cookie baker and don’t like to fuss with a good thing.