I have decided that it is time I share my absolute most favorite cookie recipe. It is actually a quarter batch of a regular recipe batch, hence the "mini." It makes around 7-9 cookies depending on the size you make the cookies, which is perfect for when you want a few cookies but don't want to make an entire batch because you just know you'll end up eating at least 25 cookies. (Or maybe that's just me - I have disgustingly weak will power when it comes to sweets.) The other reason I love this recipe is because the cookies come out a little bit crispy on the outside and chewy on the inside - yum. I should note that my mom never liked these cookies when I started making them but because she can't resist a cookie any better than I can, she would eat a couple anyway and she says now that they've started to grow on her. I made a batch a couple of weeks ago and Mom asked, as usual, if she could have one. When I mentioned that she sure eats a lot of these cookies she doesn't like she replied that "they're addicting." At any rate, try it for yourself and see if you like it. If you don't like them, at least you only have to throw out 7 or 8 cookies instead of 50. So here you go, but pay attention to the notes at the end:
Mini-batch Chocolate Chip Cookies
1/4 cup sugar
1/4 cup brown sugar
1/4 cup shortening (I use either Earth Balance vegetable shortening or Crisco sticks)*
1/4 teaspoon vanilla extract
1/2 egg *
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup all purpose flour
1/4 cup chocolate chips
Preheat oven to 350 degrees. Stir together sugar, brown sugar, butter, egg, and vanilla. Mix well. Stir in flour, salt, and baking soda until everything is well mixed. Add in the chocolate chips at the very end. The dough will be very loose and crumbly. Scoop up a handful of dough and pack it into a ball, then flatten gently between your hands before placing on a greased cookie sheet. Bake in the oven for 5-8 minutes, or until the cookies begin to turn golden and develop cracks. Take them out of the oven and let them sit on the sheet until cooled off. Leaving the cookies on the sheet until cool lets them finish baking.
* The shortening is important in keeping the cookies from spreading out too much and becoming little pancakes. To get the half egg I use EnerG Egg Replacer powder (found in stores like Whole Foods or New Seasons around here, in the vegan food section) and simply cut in half the recipe for the one egg equivalent. It ends up being 3/4 teaspoon powder mixed with 1 tablespoon water, if memory serves. I know that it would be easier to make the cookies if the dough wasn't so crumbly, but these are good enough that I don't mind the little extra time it takes.