First things first: We just have to share how extremely excited we are about Two Tiny Kitchens’ brand and site makeover, designed by Linsey Laidlaw, freelance art director and graphic designer. (Visit Linsey’s blog and website to see more of her work and the things that inspire her!) She’s got mad skills (abnormally adorable babies as well), and we’re just so happy that she decided to share them with us. We love, love, LOVE it!
So, it’s been an extremely busy week/month, but these bite-sized cookies are the best when you’re pressed for time! Honestly, these are as close to instant gratification as you can get when baking from scratch. Warm, delicious chocolate chip cookies in your mouth in under 20 minutes. And I know it’s wrong, I know we’re supposed to shun the shortening, but I really love it in these cookies–the texture is the best. Oh, and these also include almond extract, which is optional, but a nice, subtle twist. Good flavor, good texture, good eats!
1 C sugar
½ C brown sugar
1 tsp vanilla
¼-½ tsp almond extract (depending on tastes–I used 1/2 tsp of course)
6 T shortening
6 T butter
3 C flour
1/2 tsp salt
1 tsp baking soda
1 1/2 cups of chocolate chips or chunks (I use a mixture of dark, milk and white chopped chocolate)
Preheat oven to 350°.
Cream sugars, eggs, vanilla, almond and shortening. Add flour, salt and soda. Mix in chocolate chips/chunks.
Form the dough into teaspoon size cookies (they will look tiny, but will puff up into the perfect bite size cookie). Bake for 6-8 minutes, until they just barely start to brown. Cool on a wire rack.