Okay, I know better, but I’m still putting this one out there. (Shortly, I’ll try to post a recipe that doesn’t rely on flour and sugar for some chocolate chip goodness.) Suffice it to say that if you eat cookies, maybe one at a time is the only way to do it! This way, you don’t eat the entire bag, or half of the five dozen you made when you followed the Toll House recipe. This is one good-sized cookie. And it’s awesome. I mean it. Especially if you use REAL butter and DARK brown sugar. Either way, I make this in my toaster oven, and it’s the bomb. No. Really. The Bomb.
(Some of you may have seen this on one of my other blogs. That’s fine, ‘cause it’s still the best homemade chocolate chip cookie in the land! And you can make just one of them! With a mug, five minutes of prep, and 10 minutes in the oven. Tell me that ain’t awesome. (Okay, only one cookie is both a blessing and a curse. I know. But it’s still awesome.)
1 tbsp butter
2 tsp (dark) brown sugar
2 tsp sugar
1/8 tsp vanilla
1 tsp beaten egg or egg product
1/16 tsp salt (about a pinch)
2 tbsp all-purpose flour
1/32 tsp baking soda (half of a pinch)
2 tbsp chocolate chips
1 tbsp nuts, if you like ‘em (walnuts, or toasted pecans, mmm…)
Preheat your oven or toaster oven to 350.
Put the butter in a microwave safe mug or a bowl. Soften it, but don’t worry if you accidentally melt it, it’ll still work. I put my 1100 watt oven on about 15 seconds, and that seems to work okay (with butter).
Add the sugars and stir it up with a spoon or a fork until you feel like it’s good and mixed up, about 30 seconds.
Add the vanilla, egg and salt, stir it up some more.
In another mug or bowl, add the flour and the baking soda and mix it up. Dump this unceremoniously, or ceremoniously, if you prefer, into the other mug, and stir it up until just moistened.
Add your chocolate chips (and your nuts, if you like), and mush them together all cozy like.
Drop this big conglomeration onto your cookie sheet and stick it in the oven for about 11 minutes, turning the pan around halfway through. Keep an eye on it, of course, but that should do it. It’ll come out nice and big and golden brown. Might let it cool for a few minutes after that, but that’s up to you and your self-control.