I’ve been scaling down recipes since 2009, but it wasn’t until 2010 that I started this blog. I still believe in the dessert for two doctrines after all of these years. A little bit of the real dessert is better than a lot of the fake stuff. Small paleo chocolate chip cookies desserts fit into our lives so easily!
Some of you said: why don’t you just freeze the leftover dough? While I realize I can store leftover cookie dough balls in the freezer, I cannot be trusted around frozen cookie dough. I’m one of those people that thinks frozen dough is even better than the baked cookie! Plus, if I froze every leftover batch of cookie dough, I would soon need to buy a deep freezer for additional freezer space! I’m hoping you’re the same way as me! I’m guessing since you landed on this site, you might be. We’re the same, you and I.
I grew up in the South, and shortening is a common ingredient to me when used in moderation. But, I’ve learned that most of you guys avoid shortening at all costs. After many emails poured in asking if the recipe could be made with all butter, I finally decided to try it myself! I’m so glad I took your advice. Butter is where it’s at, friends! If you want to keep making the original recipe with shortening, that’s perfectly fine, too friends!
The original ratio is 4 tablespoons of butter to 2 tablespoons of shortening. It would be super fun to make both recipes side by side and host a taste-test party! It’s magical stuff, but I understand if you don’t want to bake with it. That means butter that sits out at room temperature for about 20 minutes.
You can press a finger into the butter to make an indent, but your finger will not go all the way through easily. Softened butter is not room temperature butter. The only difference between light brown sugar and dark brown sugar is the molasses content. 3 cup of chocolate chips for the dough, but feel free to push a few more chocolate chips on the top right when they come out of the oven. I hope you make it at least a few times a month just like I do! Sarah has the best ones I’ve ever tasted that use teff flour and chewy dates. Instructions Preheat the oven to 375.
Line a light-colored baking sheet with a silicone mat. In a medium bowl, beat the butter with an electric mixer on medium speed until fluffy, about 20 seconds. Add the sugars, and beat for about 30 seconds. The mixture will turn a pale color and be fluffy. Next, add the egg yolk and vanilla and beat until just combined. Whisk together the flour, salt, baking soda and baking powder in a separate bowl. Sprinkle the flour on top of the butter mixture, and beat just until combined.
Scoop the dough into 12 dough balls, and space them evenly on the baking sheet. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. About me Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers!