Sometimes I really, really want homemade chocolate chip cookies, but lately two things have stopped me from having them: (1) our wall oven broke several months ago and we’re relying on a fancy toaster oven until we remodel our kitchen in a few more months, and (2) I’d love to eat a whole bunch of them but really probably shouldn’t.
Well, problem solved!
Because: (1) My toaster oven (the Breville BOV800XL Smart Oven) is actually really good at being an oven and handles all sorts of things (from these cookies to whole dinners) fantastically well, and (2) baking only two cookies at a time means they’re always fresh out of the oven when I eat one and also that there won’t be a pile of them sitting around ruining my attempt at eating remotely healthy on weekdays.
These cookies will take you about a total of 15 minutes and one bowl, so they’re totally worth the tiny bit of trouble.
Two Chocolate Chip Cookies
Yield: 2 large cookies. You decide if that means one or two servings. 😉
2 Tbsp butter
1 Tbsp white sugar
2 Tbsp brown sugar, firmly packed
Pinch of kosher salt
1/4 tsp vanilla extract
1 egg yolk
1/4 tsp baking soda
1/4 cup all-purpose flour
1/4 cup semi-sweet chocolate chips
- Preheat oven to 350F.
- In a microwave safe bowl, warm butter until it’s softened.
- Mix butter, sugars, salt, and vanilla by hand in bowl.
- Add egg yolk into mixture and stir.
- Add baking soda and flour, then combine.
- Stir in chocolate chips.
- Divide dough into two balls and place a few inches apart on parchment lined baking sheet.
- Bake for 8 minutes, or until edges are golden brown.
- Once removed from oven, bang baking sheet firmly to deflate a bit.
- Cool for a few minutes before using a spatula to move to a plate.
- Want to bake in a toaster oven? Go for it! That’s how I did mine. Watch the baking time and/or consider using the cookie or convection setting, if yours has those.