Some days I wake up and everything feels wrong from my head to my toes. Fortunately Cameron is has some sort of talent for getting me to feel like myself again, and usually answers my stress with a funny story or joke that snaps me out of it long enough for me to realize that everything is fine. Sometimes, however this doesn’t work quite as well, and I continue in a sort of downward spiral, feeling like everything is terrible. A few hours later I’m usually back to a being a normally functioning person, then and feel extremely lucky to have such amazing support.
It was just one of these days that lead me to this chocolate chip cookie recipe. I’d planned on baking Cameron my chocolate chip banana bread as a ‘thank you for being so great’ surprise, but we had neither enough bananas, nor chocolate chips, so it was time for a change in plans.
I’ve made similar recipes for small batch chocolate chip cookies before (usually so I can ear the raw cookie dough out a of a mug) but this particular recipe, which I found at Top With Cinnamon, was new to me. Aside from a few tweaks I made, I really like it. It uses one small bowl, takes about 20 minutes from start to finish (only 8 of those are actual prep/mixing), and makes four perfectly sized cookies.
• 1Tbs coconut oil, softened
• 2 Tbs raw sugar (you could use any sugar you’d like here, but I wouldn’t use a liquid sweetener as I’m not sure what would happen to the consistency of the final result)
• 4 Tbs unbleached all-purpose flour
• 1 pinch or ~1/8 tsp baking powder
• small splash of vanilla extract
• 1Tbs nondairy milk (I used coconut, but the original recipe calls for water)
• 2 Tbs chocolate chips or chopped dark chocolate
• Sea Salt (ideally large flake)
1. Preheat oven to 350°F
2. Cream together sugar and coconut oil in a small-ish bowl
3. Add flour and baking powder, mix with a wooden spoon, then your hands until its sort of like sand. It should feel a bit like biscuit dough.
4. Add the nondairy milk (or water) and the vanilla, mixing until incorporated. You may need to use your hands
5. Knead the dough for a minute to be sure everything is mixed, then gently knead in the chocolate chips.
6. Separate the ball of dough into four parts, the flatten them into discs on a parchment lined baking sheet, top with a sprinkle of sea salt, and bake for 10-15 minutes until the bottoms are golden.
These cookies are amazing. The outsides are crisp with a chewy interior, and have the perfect cookie to chocolate ratio. If you’re a bit wary of the salt, don’t be- it really makes the flavors pop. Honestly, it was difficult not to eat all of these myself! I will definitely be making these again. Perhaps I may even use them to make two mini ice-cream sandwiches?