Literally the king of all cookies! My little men had a slumber party with their BFFs over the weekend, so Myles and I made cookies for the event! It was probably the calmest part of my day, as juggling four little ones single-handed was (unsurprisingly) loud and stressful.
The thing with baking during the day, though, is that it can’t tie me to the oven for too long. My three month old won’t allow it! 😉
So, instead of making the entire batch into cookies, I made half into mini cookie muffins. They don’t really rise in the middle, but you could just add some nice buttercream frosting in the hole, a la Millie’s Cookies and no one would ever know!
Though the recipe calls for chocolate chips, I just chopped up a large bar of plain baking chocolate instead. It added a more rustic look to the cookies, which I really liked.
Chocolate Chip Cookies
3/4 cup brown sugar
3/4 cup white sugar
1 cup butter, softened
1 large egg
1 tsp vanilla
2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate, chopped into tiny chunks
1. Preheat the oven to 375*F (190*C).
2. Cream together butter, brown sugar and white sugar. Add the egg and vanilla and mix to combine.
3. In a separate bowl, mix together the flour, baking soda, and salt. Slowly incorporate into the wet ingredients.
4. Once the dough is formed, add the chocolate chunks.
5. In an ungreased muffin tin, fill the individual cups half way. Or drop dough by the Tbsp onto an ungreased cookie sheet. Space each cookie at least 2 inches apart.
6. Bake for 8-10 minutes, or until they are light brown around the edges. Cool on a wire rack.