Cookies for Two

I love cookies.

In fact, that's precisely the problem. I really, really like cookies- and when I bake a batch, I can't stop eating them. "It would be wrong to leave them here to go to waste!" I'll say to myself, justifying my repeated indulgence in that unmistakable crispy crumble and warm gooey center. YUM!

Last night, an overwhelming craving for chocolate chip cookies overcame me. You know the angel and devil scenario,
"Oh, they'll be so delicious...Why don't you just make a batch now!"
"Don't do it, Jennifer! You'll just eat the whole thing and you know it! Self control!"

And then it hit me...Why can't there be a middle ground to settle this moral dilemma? What if I make enough batter for just TWO cookies?! By God, I think I'm on to something!

This recipe is the most amount of perfection. You can make it in a cereal bowl and it's easy as...well...cookies! It makes just two, so you can have one yourself and save the other for that special someone. Or in my case, pack the other in Tupperware for tomorrow's lunch.

In any case, try out this recipe the next time you're feeling the urge for chocolate chip cookie right out of the oven. It's a great recipe to keep on hand if you have an unexpected guest for dinner!

Cookies for Two:

2 tablespoons of butter

2 firmly packed tablespoons of dark brown sugar

1 tablespoon of granulated sugar

Pinch of kosher salt

1/4 teaspoon of pure vanilla extract

1 egg yolk - discard or set aside egg white for a different use

1/4 teaspoon of baking soda

1/4 cup of all-purpose flour

3 heaping tablespoons of semisweet chocolate chips

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In a microwave safe bowl, heat butter just until it starts to melt and is softened. Blend softened butter, sugars, salt, and vanilla together by hand. Add egg yolk and stir again. Add baking soda and flour and stir until combined. Then stir in chocolate chips. 

Form cookie dough into two balls and place on baking sheet. The cookies will spread during baking, so make sure they are several inches apart. Bake for about 8 minutes, or until edges are golden brown.

Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance.

(I know what you're thinking... "Jenn, those cookies are bigger than your face! That's like eating four cookies, not one!" ... You know what I say to that? "You're exactly right!...Now shut up and eat!")