A Teeny-Tiny Batch of Eensy-Weensy Chocolate Chip Cookies

I will never be someone who can eat just one cookie. Some people (i.e. those with self-control) can do it. Me? If I have one cookie, I want fifteen more just like it. On the other hand, I like the idea of a portion-controlled single-serving cookie, à la those “giant cookie[s] for one” that I see all over the blogworld. So I decided to combine portion control + my love of multiple (multiplemultiple) cookies and figured out the measurements for a teeny-tiny batch of eensy-weensy cookies.

These are perfect for any time life calls for a tiny batch of cookies. Like when you MUST HAVE some fresh-from-the-oven goodies but you don’t want to make a normal-sized batch and accidentally-on-purpose eat two dozen. Or when you’ve had a long Tuesday and want to drown your sorrows in warm chocolate chip cookies but you only have ten minutes and two tablespoons of butter and one bowl. Because that’s all you NEED for these, yo.

And…THEY ARE JUST SO DARN CUTE. They fill me with happiness. Ideal happy Melanie moment: dancing around my kitchen to this song wearing a high pony munching on a batch of teeny tiny eensy weensy adorable-beyond-words cookies. On vacation. And there are sprinkles somewhere close by. And it’s sunny outside. And Mike comes home early from work and makes me dinner. It’s grilled cheese. And he brings a puppy. It’s going to be mine-all-mine and I name it….

…I’m getting ahead of myself. I just can’t even handle the cuteness. There’s something about miniature baked goods that make me do a happy dance. Like, each cookie is ONE TEASPOON of dough. Cutie cute cute cute cute CUUUUUUTE.

A Teeny-Tiny Batch of Eensy-Weensy Chocolate Chip Cookies

yield: 18-20 teeny tiny cookies

Ingredients

• 2 tablespoons unsalted butter, browned (or melted) and cooled slightly
• 2 tablespoons brown sugar
• 1 tablespoon white sugar
• 1/4 teaspoon vanilla
• 2 teaspoons egg*
• 1/4 cup all-purpose flour
• 1/8 teaspoon baking soda
• pinch of salt
• 1/8 cup mini chocolate chips

*note: to get 2 teaspoons of egg, crack an egg into a bowl, beat it with a fork, and measure out 2 teaspoons

Directions

1. Preheat the oven to 375 degrees. In a medium bowl, whisk the slightly cooled butter, brown sugar, white sugar, and vanilla. Add the egg and whisk until smooth. Add the flour, baking soda, and salt; stir together with a rubber spatula or wooden spoon. Fold in the chocolate chips.
2. Drop the dough by teaspoonfuls onto a baking sheet. Bake for four minutes (watch carefully, these bake quickly!!), then place on a wire rack to cool.