There is one problem, of course. My chocolate chip cookie recipe makes enough dough for 6-8 dozen cookies, which is a bit excessive, even for me. That’s why I mastered the art of the cookie dough snack batch. I never did tell my mom, but I started making my own mini-batches of dough when I was a teenager, taught it to my own kids, and just now noshed the latest batch. Which I made purely for the purpose of testing the recipe on your behalf. Selfless I am.
Snack Batch Cookie Dough
Note: I don’t use measuring spoons … just teaspoons and tablespoons from the silverware drawer
1 heaping tablespoon of Land O Lakes butter with canola oil (or whatever shortening you’ve got)
2 heaping tablespoons of light brown sugar
1 heaping tablespoon of white sugar
1 teaspoon of Better'n Eggs (you’ve got to keep this stuff on hand at all times)
A few drops of vanilla
2 heaping tablespoons of flour
A pinch of kosher salt
A pinch of baking soda (don’t leave this out, it adds flavor)
2 tablespoons of chocolate chips (or chopped chocolate … improvise)
Mash the butter and sugar together in a cereal bowl. Mix in the egg and vanilla. Stir in the flour, salt and baking soda. Add the chips. No oven to pre-heat, no baking sheet to grease. Just enjoy.
P.S. When Meg was going to JMU, her roommate was one of those rare people who doesn't particularly care for chocolate chips ... but she loved the cookies. So Kate, if you're reading this, just leave out the chocolate. Bon appetit!