Chocolate Chip Cookies

I think Chocolate chip cookies were the first small batch cookie recipe I looked online for. It was also the one that took the longest to find/re-write to make it similar to my family favorite recipe. I made so many failed batches of cookies on the trail to this recipe. One of the things I love about chocolate chip cookies is how quick they are to make. You mix them up and bake immediately. Most of the recipes I found for the small batch ones required that the dough either be chilled in the fridge or frozen for a while before baking. I am assuming that this was to make the cookies not spread too much. Even with the chilling I had a lot of spreading issues with most of the recipes. I felt this was a fault in the balance of butter to flour in the base recipes so I started playing around with the balance. I am really happy with the recipe I have come up with, it is the closest to my family favorite recipe that I have able to come up with.

So like the other small batch cookie recipes on this blog this one makes 1 dozen or fewer cookies. I have been getting 12 cookies every time on my test batches. (the only time I got more was when I dumped in some extra chocolate chips to empty the bag)

Be sure that when you combine the flour, baking soda and salt that you really stir it together. Since we are talking about such small amounts it is extra important to really mix it so everything is evenly spread through the dough.

As with all my baking I only use real butter so that is what this was tested with, if you insist on using margarine your results may vary. Also before you ask I use regular butter not the un-salted variety so that is what the amount of salt is balanced for.

Chocolate Chip Cookies

2/3 cup all purpose flour

¼ teaspoon baking soda

1/8 teaspoon salt

¼ cup butter, softened to room temperature

¼ cup dark brown sugar

2 Tablespoons granulated sugar

½ teaspoon vanilla

1 egg yolk

½ cup chocolate chips

Heat oven to 350° Fahrenheit.

In a small bowl combine the flour, baking soda and salt really well and set aside.

In a medium bowl combine the butter and both types of sugar and using a small mixer beat them together thoroughly. (you want this mixture to be light and well combined)

Add the vanilla and egg yolk to the butter mixture and again combine well.

Add the flour mixture to the butter mixture and slowly mix to combine well.

Carefully stir in the chocolate chips.

Using a cookie scoop or spoon portion out your cookies on an un-greased cookie sheet.

Bake for 8-10 minutes

Allow to cool on cookie sheet for about 5 minutes before moving to a wire rack to cool.

Store in an airtight container.

Quick and Easy Caramel Coffee Cake

I have fallen in love with this recipe because not only is it really yummy it is so quick to make. The secret is it is made entirely in the microwave!! Yeah, in the microwave. I timed making it this time and in under 20 minutes (closer to 15 minutes) I had a delicious coffee cake ready to eat. That time includes allowing time for the coffee cake to cool down so you won't burn yourself on the hot caramel.

I love fast and easy recipes like this because they are great to pull out when someone drops by and you feel you want to serve some kind of snack. By the time the pot of coffee is finished brewing this little beauty will be almost ready. No one needs to know how easy it was. (we won't tell if you don't)

Quick and Easy Caramel Coffee Cake

2 Tablespoons butter

¼ cup packed dark brown sugar

2 Tablespoons chopped nuts (I like walnuts the best but pecans would be good too)

2 Tablespoons light corn syrup

¼ teaspoon spice (cinnamon, apple pie spice, or pumpkin pie spice- use what you have)

1 cup Bisquick or other baking mix

¼ cup water

Put the butter in a 1 quart casserole dish and put in the microwave for about 30 seconds (on high) to melt.

Stir in the brown sugar, nuts, corn syrup, and spice then put back in the microwave for about a minutes. You want the mixture to be bubbly.

Tip the casserole slightly to get the mixture to run to one side and place a shot glass (or small juice glass) in the center of the casserole dish. When you set the casserole down the sugar mixture should surround the bottom of the glass.

Now combine the baking mix and water to make a thick dough. Drop the dough onto the sugar mixture (by spoonfuls trying to keep it evenly spaced around the glass)

Microwave at 70% for 4 minutes (if your microwave doesn't have a turntable rotate the casserole after 2 minutes)

Use a wooden pick to check that the dough is cooked all the way through (pick inserted in the dough should come out clean) if not cook it up to 30 seconds more at 70%.

Remove the casserole dish from the microwave and immediately remove the glass from the center of your coffee cake. (be careful it will be very hot)

Turn the casserole dish upside down on a serving plate, allow the dish to remain on the coffee cake for 1 minute to allow all the caramel mixture to drip down onto the coffee cake. Remove the casserole dish and allow your coffee cake to cool a few minutes before serving.