Hey hey hey! I awkwardly talked in front of a rolling camera and baked a small dessert for you again! Hooray!
If you frequently find yourself wanting to stuff your face with warm chocolate chip cookies after work but don’t want to bake 4 dozen, this recipe is for you! It makes just 8 cookies. I’m not saying we can’t eat 4 dozen cookies, you and me. I’m just saying maybe we shouldn’t. In fact, we should probably eat 4 and share the other 4 with someone who had an equally hectic day. So, kick off your shoes and let’s bake a small batch of cookies together!
One note: the brand of instant espresso powder that I use in these cookies is Medaglia D’Oro. (Aren’t you glad I didn’t try to say that on camera?) I love it. I use it in almost every chocolate dessert.
Also: please bare with my hair in this video. I learned a valuable lesson recently: if you hair stylist goes out of town, do not go to anyone else. Just wait for her to get back into town, ok? Even if she is on a 3-month African safari, wait for her. Ok? Thanks.
8 minPrep Time
9 minCook Time
17 minTotal Time
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons shortening
- 1/4 cup light brown sugar
- 3 tablespoons granulated sugar
- 1 large egg yolk
- 3/4 teaspoon vanilla
- 1/2 cup + 2 tablespoons flour
- ? teaspoon fine salt
- ? teaspoon instant espresso powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- ? cup semi-sweet chocolate chips
- Preheat the oven to 375° and line a cookie sheet with parchment or a silicone mat.
- In a medium bowl, cream the butter, shortening, brown sugar and granulated sugar together. Beat very well, about 45 seconds. Add the egg yolk and vanilla and beat until combined.
- In a small bowl, whisk together remaining ingredients (except chocolate chips) and add it in 2 batches to the creamed butter, beating just to combine.
- Stir in the chocolate chips. Make 12 dough balls (roll them in your hand), space them evenly on the cookie sheet and bake for 8-9 minutes.