Baby Break

I should just call this blog the blog of testing recipes from the Gourmet cookbook. Really, that is all I seem to do these days. I try to branch out to new recipes, but the ones in that cookbook are simple enough for this working mom and have always proven to be pretty tasty. I'll just have to make more effort to do a more daring recipe from another cookbook, magazine, or blog.

Life has been busy, as you can only imagine. My little girl is growing up so fast and requires a lot of my time. I can't wait until she is old enough for us to cook together and enjoy what we cook. I'm already day dreaming of making cupcakes with her and teaching her all my favorite recipes.

The cookies below were a special treat I made to enjoy during the small moments I have to myself. It was the perfect match to my cup of coffee and quiet time when Miss R is napping. I like having the small mini cookies instead of bigger ones because I can eat more than one and not feel guilty about it!



Tiny Chocolate Chip Cookies
from The Gourmet Cookbook

1 1/4 sticks unsalted and softened butter
2/3 cup packed brown sugar
3/4 tsp salt
1/2 tsp baking soda
1 large egg
1/2 tsp vanilla extract
1 cup all-purpose flour
1 1/4 cups semisweet chocolate chip

Preheat oven to 400 degrees.

Beat butter, sugar, salt and baking soda together in a bowl until fluffy. Beat in egg and vanilla. Add flour and mix at a low speed until just combined. Fold in chocolate chips.

Drop a barely rounded 1/2 teaspoon of dough on to an ungreased baking sheet about 1 1/2 in. apart. Bake until golden brown, about 6-7 minutes. (NOTE: I only cooked it 5 minutes.)

Place on rack to cool.