Ingredients:
1/2 cup unsalted butter, at room temperature
1 cup light brown sugar
1 egg, at room temperature
1 teaspoon vanilla
1 1/3 cup self-rising flour
1 1/4 cup semisweet or bittersweet chocolate chips
Directions:
Preheat the oven to 350. Line 2 cookie sheets with parchment. In a medium-sized sized bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. Gradually add the dry ingredients to the butter mixture and mix until a very thick dough forms. Fold in the chips. Form cookies by dropping 1 heaping teaspoon of dough two inches apart (I used this scoop). Flatten slightly then bake until light brown, about 14 minutes. Slide them out on the parchment paper on to a wire rack and allow them to cool 1-2 minutes on the cookie sheet before transferring the cookies to cool directly on the wire rack.
Yield: about 1 1/2-2 dozen cookies
My thoughts:
There is an insane wind storm out today and while normally I love my trusty Toyota Matrix, I do not love driving it out in extremely windy conditions. It’s a small yet tall car and the wind really makes it feel like I am driving a toy. So when I thought I’d stay home and bake cookies today, I was momentarily flummoxed when I realized I was out of flour in my canister and my backup flour had bugs in it! Ew! It hadn’t even been opened. Gross. Anyway, I thought my chocolate dreams would have to wait but then I found a bag of self-rising flour that I must have bought for some forgotten project.
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