Another (nearly) month has gone by and I’m just getting around to my second recipe for the year. Blogger fail, guys. Total fail.
Or maybe I should just stop bringing attention to my lack of posts and act like this is totes the norm? Maybe? Maybe.
Anywho, the first fun baking holiday of the year is fast approaching so I definitely wanted to get something out to you all. Most years I’ve had a blast making decadent treats, such as heart-shaped Oreo Brownies, Nutella Cupcakes, and Jam-Filled Cookie Sandwiches. But this year, things look a little different with two littles in tow. I just don’t have the time (or energy) for multiple layered treats or anything too complicated. Which led me to these.
Dainty. Simple. Uncomplicated. A perfectly tiny treat that you don’t have to feel bad snagging by the handful, because that’s exactly how they’re meant to be eaten.
I fell in love with this bite-sized cookie for its snickerdoodle-esque dough and believe it or not, the single chip in the middle is enough to satisfy that chocolate craving. And I kid you not, I had to fend off both my hubby and toddler from eating the entire batch the first night. Keep in mind this recipe makes about 60 mini cookies but because they were eating them so quickly, I was actually getting nervous I wouldn’t have any leftover for blog pictures. They’re animals, I tell ya.
But back to Valentine’s Day. In all honesty, I’m one of those people who actually enjoys this day. I love all of the pretty reds and pinks, a day full of hearts, hugs, and unabashedly lovin’ on your loved ones. Single or married, I just love…love. And searching out the cutest heart-laden attire for my mini’s doesn’t hurt either!
So what are everyone’s plans? Any at all? Our family will be at home wrangling littles to the dinner table and afterward enjoying handfuls of these one chip cookies. A simple night with simple treats with the most important people in my life. One day, maybe the hubs and I will get out for dinner or something a little more romantic. But for this phase in life, this sounds like a pretty great Valentine’s Day to me!
On a side note, are there any recipes you’d like to see? Or any other types of posts? I’ve been tinkering with ideas of a makeup tutorial, more reviews on clothing services, and some life updates. But I’d love to hear your thoughts in a comment below!
Two Bite One Chip Cookies
Ingredients
- 1-1/4 c. all purpose flour
- 1/3 c. whole wheat flour
- 1/8 tsp. ground cinnamon
- 1/2 c. unsalted butter, at room temperature
- 1/2 c. sugar
- 1/3 c. plus 1 tbsp, light brown sugar
- 1/2 tsp. salt
- 1 egg, at room temperature
- 1 tsp. vanilla extract or vanilla bean paste
- 60 Ghirardelli milk chocolate chips
Instructions
- In a small bowl, whisk together four, whole wheat flour, and cinnamon. Set aside until ready to use.
- In a large bowl, beat together on medium speed butter, sugar, light brown sugar, and salt until smooth (about 3 minutes). Add egg and beat until blended. Add vanilla extract (or paste) and beat until combined.
- Add all of the dry ingredients and mix together on low speed until dough comes together and flour is combined. The dough can be used immediately but is easier to work with if covered with saran wrap and refrigerated for 1 to 2 hours.
- When dough is ready, preheat oven to 400ºF. Line a baking sheet with parchment paper.
- For each cookie, scoop out a level teaspoon of dough and roll into a ball. Press one chocolate chip into the middle and roll again to hide the chip and reshape the ball. Place each ball 1-inch apart on the baking sheet.
- Bake 6 to 7 minutes or until pale golden brown. Let rest for 5 minutes before transferring to a cookie rack to cool completely.
Notes
- I specifically call for Ghirardelli milk chocolate chips because these chips are a little bigger than your standard Nestle version. Now, you can always use regular semi-sweet chocolate chips or whatever you have on hand, I just personally like the little extra bit of chocolate!
- Vanilla bean paste. One of my secret weapons and something I’ll suggest as a replacement for vanilla extract almost always. But I especially want to use high quality ingredients in this recipe because there aren’t many. So use the best of what you can!
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