Stingy Sweet

We know it’s nice to share. Heck we probably reinforce this idea several times a day with our children. However, this Saturday we are making a single serving double chocolate chip cookie. (It is the Sister Sweetly serving size, mind you. We have been known to double it! :)) This is the perfect recipe to make just a small goodie and still have room to dive head first into your kids’ leftover Halloween candy. This is where that sharing lessons applies!

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Double Chocolate Chip Cookie

Ingredients:

  • 2 Tablespoons butter flavored Crisco
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons light brown sugar (or dark brown)
  • 2 Tablespoons Egg Beaters
  • 1/2 teaspoon vanilla extract
  • 1/4 cup  all-purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate chips

Directions:

  1. Preheat oven to 350F degrees. Line a cookie sheet with parchment paper.
  2. In a medium size bowl, mix Crisco and sugars together with a spoon or fork until creamed. Mix in the egg and vanilla.
  3. In a separate small bowl, mix the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix to combine. Fold in 1/4 cup chocolate chips.
  4. Place the dough in the center of the baking sheet and mold into a tall ball using a spoon. Dot the top of the cookie with 1 Tablespoon of chocolate chips. Bake for 14-15 minutes, or up to 16 minutes. The cookie will appear very soft, but will firm up as it cools. Allow to cool completely on baking sheet.

*recipe adapted from Sally’s Baking Addiction

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