The number one question that I get asked when people meet me, knowing I have a baking blog, is- “How are you not fat?”
Seriously- I get asked that weekly if not more often. I know it makes little sense- I’m baking, posting (and eating,) lots of treats per week and while I’ve definitely put on 5 lbs. since The Baker Chick was born, it hasn’t gotten out of hand.
I exercise occasionally, (much to the dismay of my husband who is a personal trainer,) but what I really practice every single day is the art of moderation. For me if I eat a healthy diet I can still manage desserts several times a week as long as I don’t go overboard.
I like a small slice of cake, or one brownie or cookie and then I typically give the rest away. It’s a system that works for me and I plan on sticking to it- as I never see giving up sweets in my future!
I wanted to post my version of a “healthy” recipe, but I didn’t want to sacrifice taste or texture or anything like that.
I also don’t like using artificial, “low fat” ingredients instead of the regular ones. So I decided to preach what I practice- small portions and delicious treats in moderation.
This recipe makes the smallest batch of chocolate chip cookies I’ve ever made (between 2-6 cookies depending on how big you like them.)
It took a couple tries to get the texture just right, but my Mom and I agreed that these were pretty perfect.
I love a crackly cookie and these look so beautiful coming out of the oven. The edges get perfectly crisp but the inside is still chewy and soft. I like making 3 cookies, (one for me- two for him,) but you can make two jumbo cookies- or even 6 smaller ones.
- ½ cup flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 3 tablespoons melted butter
- ¼ cup plus 2 tablespoons brown sugar
- 1 egg yolk
- ½ tsp vanilla
- ⅓ cup chocolate chips
- Preheat oven to 325F.
- In a small bowl, whisk the butter and sugar together. Add the vanilla and yolk and whisk until smooth and creamy.
- Sprinkle the flour, baking soda and salt over the wet ingredients, and stir until just mixed. Fold in the chocolate chips.
- Scoop the dough into 2-6 portions depending on how many cookies you want. They will spread a lot- so leave at least 3-4 inches between each scoop of dough.
- Bake for 12-15 minutes. Do NOT overbake. They may look doughy on the inside- but they will continue to bake while they cool.
- Cool on the cookie sheet for 5 minutes then transfer to a wire rack.