i approve of these cookies

let's face it, this time of year people practically pour the sugar down your throat. 

i try to avoid actually making things because that's dangerous. if they're here i'll eat them. like i'm in an eating contest. that i always win. 

the other night i was craving a warm chocolate chip cookie in the worst way. so i checked the fbi's most wanted list for moms, pinterest.

single serving chocolate chip cookie was the search term and this is the first one i saw

it's easy enough but i made some healthier adjustments.

(i didn't microwave the butter and you don't have to if you have softened butter on the counter. i did melt it ever so slightly but only for a second on the stovetop. we don't have a microwave. again, you don't have to do either of those things if your butter is very soft)

 

 

Ingredients

  • 2 tablespoons of butter 
  • 2 firmly packed tablespoons of coconut sugar ( i use this one)
  • 1 tablespoon of granulated sugar
  • Pinch of kosher salt
  • ¼ teaspoon of pure vanilla extract
  • 1 egg yolk – discard or set aside egg white for a different use
  • ¼ teaspoon of baking soda
  • ¼ cup of cup 4 cup gluten free all-purpose flour
  • 3 heaping tablespoons of lily's stevia sweetened chocolate chips

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a microwave safe bowl, heat butter just until it starts to melt and is softened. Blend softened butter, sugars, salt, and vanilla together by hand.
  3. Add egg yolk and stir again.
  4. Add baking soda and flour and stir until combined.
  5. Then stir in chocolate chips.
  6. Form cookie dough into two balls and place on baking sheet.
  7. The cookies will spread during baking, so make sure they are several inches apart.
  8. Bake for about 8 minutes, or until edges are golden brown.
  9. Remove baking sheet from oven and give the baking sheet a firm, but careful bang on the counter top. This will deflate the cookie and give it a perfect wrinkly appearance.

i started my oven at 400 and adjusted the temp while the cookies baked. 

as soon as i put the cookies in the oven i turned the heat down to 350. after about 7 minutes i could tell they wouldn't be close to done at 8 minutes. so i jacked the heat back up to 400 and added an additional 3 more minutes.

the thing about baking is ovens vary, sometimes drastically so you just need to use good judgement and watch with your eyeballs. 

also they make 2 really really BIG cookies. this was not a single serving for me so mike reaped the rewards of cookie number 2. i have to say they were fucking delicious. perfect even. and the best part is that there weren't 12 more staring at me an hour later. 

i am really impressed by cup 4 cup all purpose flour. i can never tell the difference in some things. and only barely in others. for a wheat intolerant cookie junkie like me it is worth the price. 

 

if you don't want to make these gluten free or with less sugar the original recipe is here

 

see ya later dickheads. 

jk. love.