Living alone, there are a lot of times when I really want to make some recipes that are better suited to larger groups/family size portions. It happens all the time with cravings for things like lasagna, shepherds pie, brownies and cookies. So many recipes are made to serve 6-8 people or more, and my single self just does not need that much of any of these! I also have an aversion to freezing most things, because it just doesn’t taste the same to me once thawed, so I tend to steer clear of these recipes most of the time. However, sometimes the craving is just too strong and so I end up cutting the recipe in half so that it’s enough for just myself. While sitting here in quarantine I just really wanted some classic homemade chocolate chip cookies, so I decided to cut my usual recipe in half and share for the rest of you out there who just want some cookies without having 3 dozen sitting around the house!
Yields about 16 cookies
- 1 ⅛ cups all-purpose flour (1/8 cup is equal to 2 tbsp)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) butter, softened (I like to take this a step further and slightly melt the butter)
- 6 tbsp granulated sugar
- 6 tbsp packed brown sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup semi-sweet mini chocolate chips
- ½ cup finely chopped walnuts
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg, beating well.
- Gradually beat in flour mixture.
- Stir in mini chocolate chips and nuts.
- Using a cookie scoop drop onto ungreased baking sheet.
- Bake for 9-12 minutes until golden brown.
- Move to cooling rack and let cool before storing.
Tip: To maintain their chewy/softness add a piece of bread to the container you store them in.