Yesterday I came home from work to a dinner already being prepared — Chris was making dinner, and I didn’t have to do anything but enjoy it. It was great!
But after dinner, I suddenly found myself in the kitchen anyway; I wanted chocolate chip cookies. I don’t know if my body just didn’t know what to do without getting its kitchen quota in for the day, or if I was just having an inexplicable craving, but I ended up baking some cookies from scratch.
I’ve baked from this recipe before, but I always halve it. It made 16 good-sized cookies yesterday, but probably would’ve made about 20 if I hadn’t nom’d away on some raw dough (I know I’m not supposed to, Mom, but I always do anyway).
Flawless Half-Batch of Chocolate Chip Cookies (Adapted from Gimme Some Oven)
- 1/2 c + 1 T butter, softened
- 1/2 c granulated sugar
- 1/2 c packed brown sugar
- 1 egg
- 1 t vanilla extract
- 1/2 t baking soda
- 1 1/2 c all-purpose flour
- 1/2 t salt
- 1 cup semisweet chocolate chips (any size you’d like)
- Preheat oven to 350 degrees. Prepare a cookie sheet.
- Beat together the butter and sugars until smooth.
- Add and mix in the egg, vanilla, and baking soda.
- In a separate bowl, stir together the flour and salt. Add and mix into the batter.
- Mix in the chocolate.
- Drop by large spoonfuls onto the prepared cookie sheet.
- Bake about 10 minutes, then remove to a cooling rack.
This recipe will prepare just enough cookies for to have a little dessert and some to take to work/class to share the next day, without making you feel like you’re swimming in cookies. (I took them to Emilee’s house tonight — hence the photo above!) The ingredients are all common enough, as long as you have a bag of chocolate chips squirrelled away in a cabinet. You even only have to dirty up two measuring utensils if you want (the 1/2 cup and 1/2 teaspoon)!
Shamelessly reblogging my DIY blog as usual. ;)
it’s so fucking beautiful outside
it’s like a goddamn painting
i’m a writer