Alright ladies, ever get a craving for something choocolaty and salty at the same time? Or perhaps you’re one of those people that eats their feelings. Don’t worry, I’m one of those too. No shame.
Once a month I just get that craving for chocolate and salt – I am a stereotype and proud of it! But here’s the thing, these cravings for cookies, chocolate, sweets with the biggest portion of french fries all comes at a time when I am already feeling fat and bloated; and baking three dozen chocolate chip cookies will only add to that – because chances are I am going to eat all 36 of those cookies and lick the bowl clean!
Clearly you cannot put a pms-ing lady aroud 36 cookies, it just doesn’t work… so that got me thinking. How can I justify baking cookies every month without the guilt from eating them all? And include all the yummist sinful ingredients I crave? By making a small batch!
This recipe only makes eight dark chocolate and sea salt cookies, eight large cookies full of sweet and saltiness… and have I mentioned they are delicious?? I mean so good that you will want to keep all eight cookies for yourself, and in my opinion you can. Go for it girl! You deserve it! While you’re at it pour a glass of red wine – it’s the perfect compliment for these small batch cookies.
I reckon you could also make these as an after school snack for the kids, or smack some ice cream in the middle of two for the perfect ice cream sandwich. There are just so many possibilities when you’re making a small batch, and none of the guilt!
To start, gather you ingredients, you’ll notice you won’t need large amounts of anything which is great when you are running low on supplies, or don’t want to take your sweatpants off for a trip to the store.
With an electric mixer beat your butter and sugars together for two minutes until they are fluffy. Slowly mix in the egg, coffee, and vanilla extract. Gradually incorporate the flour mixture (flour, baking soda, and salt) until just combined.
Next I chop up my chocolate chunks. Sure you could buy already chopped chocolate, but that’s just not as fun.
Fold in the chocolate chips using a wooden spoon or spatula, then scoop eight mounds onto a lined baking sheet. I use this ice cream scooper to form my cookie dough balls and it makes 8 perfect cookies. I swear by this baby!
The most important step is the most annoying, and that is waiting for the dough to chill in the fridge. Because there is melted butter and coffee in this recipe the dough will be runny and you really need a good hour to chill the cookie dough before baking to get perfect cookies, and not runny messy cookie blobs.
This is the part of the recipe where I say run a bath, open that bottle of wine and soak; by the time you’re done your cookies will be ready for a final sprinkle of salt before baking 11 to 13 minutes.
Once they are done baking, enjoy them warm or completely cooled. The choice is yours!
- 3/4 cup (90g) all-purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp salt + more
- 1/4 cup unsalted butter, melted
- 5 tbsp. packed brown sugar
- 3 tbsp. granulated white sugar
- 1 egg yolk
- 1 1/2 tsp. coffee
- 1/2 tsp. pure vanilla extract
- 1/2 cup dark chocolate chunks
- In a small bowl whisk together the flour, baking soda and salt; set aside.
- In an electric mixer with beater attached, cream together melted butter and sugars on medium speed for two minutes. On low speed, add the egg, coffee and vanilla extract. Gradually mix in the flour mixture until just incorporated.
- With a wooden spoon, fold in dark chocolate chunks.
- Using a cookie dough dropper or ice cream scooper, scoop eight balls of dough onto a cookie sheet lined with baking paper. Cover and place cookie sheet in refrigerator to chill for at least 45 minutes until the dough is cold.
- Remove baking sheet from the refrigerator and sprinkle a small pinch of salt on top of each cookie. Bake in oven preheated to 350°F for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy.
- Let the cookies cool for about 2 minutes on the baking sheet before transferring to a wire rack. Enjoy while slightly warm or completely cooled with a glass of milk.
- Weighted measurements are important when making small batch desserts. If you have a kitchen scale, it is very handy for this recipe.
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