You may have seen my recipe for a small batch of chocolate chip cookies before. Let me explain.
So, the other day, I was minding my own business and baking a large batch dessert (I do that sometimes, you know), and the recipe called for shortening. I found the blue tub in my pantry, plopped it in the recipe and went about my day, leaving the cake to rest on the counter.
A few hours later, I cut a big slice of cake to enjoy with tea in the afternoon. I carried my tiny plate of cake (fat cake on a little plate!) out to the patio to enjoy while listening to the birds sing.
My mouth closed around the fork for my first bite, and my face immediately went sour. Something was wrong.
I spit out the cake, and then dove a little further into the piece to see if I could figure out what went wrong with the recipe. I finally realized it was the shortening. I have completely lost my taste for shortening.
The problem is, my original recipe for a small batch of chocolate chip cookies had 2 tablespoons of shortening in it.
Shortening is essential in some recipes–it makes super fluffy buttercream, it makes cookies ridiculously chewy, and cakes ethereally soft. But, none of those things is important if it tastes bad.
So, I rolled up my sleeves and set about creating a new recipe for bakery-style chocolate chip cookies, sans shortening. What a tough job, right?
I finally settled on a new formula for cookies that doesn’t use shortening. They’re made with alllllllll butter and dark brown sugar. If you have my first cookbook, Dessert for Two, you can use this new formula to adapt the recipe.
Well, I think my work here is done friends. Next small batch baking assignment? Something with strawberries ;)
Yields 1 dozen
Chocolate chip cookies recipe from scratch that only makes a small batch.
10 minPrep Time
8 minCook Time
18 minTotal Time
- 6 tablespoons unsalted butter, softened
- 1/4 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/8 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/3 cup chocolate chips
- Preheat the oven to 375. Line a light-colored baking sheet with a silicone mat.
- In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds.
- Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy.
- Next, add the egg yolk and vanilla and beat until just combined.
- Whisk together the flour, salt, baking soda and baking powder in a separate bowl.
- Sprinkle the flour on top of the butter mixture, and beat just until combined.
- Stir in the chocolate chips.
- Scoop the dough into 12 dough balls, and space them evenly on the baking sheet.
- Bake for 8-10 minutes, removing the cookies from the oven when the edges just start to turn golden brown.
- Let the cookies rest on the baking sheet for 1 minute before moving them to a wire rack to cool.