I recently started running, mostly in order to be a little healthier, but also because then I could eat more cookies and not feel awful about myself. You know what I'm talking about. That post cookie (or ten) regret when you're sitting on the couch thinking how could you have let that happen. Running has now allowed me to eat those ten cookies, and instead of regret, I say "Hey, I ran three miles today! I deserve these cookies!"
A few weeks ago, I found a single serve chocolate chip cookie recipe in Food and Wine magazine. At first, I thought "wow! How perfect!" That thought was immediately followed by me thinking "only one cookie?! sad frown face." In all truth however, this recipe is absolutely perfect to satisfy your cookie craving, because it makes a decent sized cookie. There is also no egg in the recipe, so it doubles as a great edible cookie dough!
Because I live with my boyfriend, a single serve cookie recipe just won't do, so each time I make it, I double it (or triple it if you feel like a nice person and want to share cookies with a friend, or if you want a cookie and a half. Shouldn't every day be a cookie and a half day?) ANYWAY, here is the recipe with some minor adjustments:
Single Serve Chocolate Chips Cookies
preheat oven to 350 F
If you happen to have room temperature butter, that's awesome, but if you have a boyfriend (or roommate or parents) who think leaving butter out is weird and gross, then soften the butter in a microwave safe dish. Mix the butter, sugars, and vanilla until creamy. Add peanut butter. Then add flour. Then throw in those chips. The more the merrier! Now, I must be doing something wrong because the past two times I have made these cookies, the dough is so dry that I can't get it to all mush together and form one dough ball. So, I add about a teaspoon or two of water and that seems to do the trick and not alter the final cookie.
Now, the original recipe says to bake in a toaster oven at 350 F for 13-15 minutes. However, the tray for my toaster oven is not the cleanest and is grooved, so I would need to use aluminum foil or parchment paper. BUT if you know anything about toaster ovens (which I apparently didn't), you SHOULD NOT put aluminum foil or parchment paper in them. Food and Wine must have some super high tech flame retardant toaster ovens, but us peasant folk can simply use a conventional oven. 350 F for 13-15 minutes, but since every oven is different, keep an eye on your cookies.
And that's it! A simple recipe for a smallbatch of cookies that you won't feel guilty about!
At at this point you are probably wondering why I haven't said anything about stuffed chocolate chip cookies yet. I should mention that these are not for the faint of heart. You have to want these cookies to get past the fact that they are definitely not the healthiest option, but yolo right?
To make a stuffed chocolate chip cookie, acquire an Oreo (or two for a double batch). Once you have mixed your basic dough, scoop about half out of the bowl and flatten it in your hand. Place acquired Oreo into the center. Gently fold the dough around the Oreo until you can't see it anymore. At this point, the dough will be pretty warm from all the handling, so I suggest cooling it in the fridge for a few minutes. That will allow the dough to firm up and not spread as much in the oven. Again, bake at 350 F for 13-15 minutes.
See photo above for why I will be making these cookies for the rest of my life. They are so simple and so delicious, even with the added bonus of surprise Oreo.
Hope you enjoyed this post! Leave comments if you have tried any other stuffed cookie combinations! Happy baking :)