Small batch bakes are great because you know we’re not getting as much exercise as we once were, we’re bored sitting around and overeating. There has been an increase in baking since we’re all home. So instead of making a dangerously large batch recipe as all recipes make, here’s a recipe that’s small batch and substitutions are provided since a lot of baking ingredients have been limited at the grocery stores.

Makes 2 extra large cookies. Perfect for a couple or you and your roommate.

They are eggless and do not require butter since these ingredients are hard to come by. Substitutions are provided next to each ingredient.

INGREDIENTS:

Dry Ingredients:

1. 6 TBSP + 2tsp AP Flour (or self rising flour, just skip the leavening agents)
2. 1/4 tsp baking soda (can substitute baking powder)
3. 1/4 tsp Salt (whatever you have on hand – kosher, table, Himalayan)
4. 3 tsp White Sugar (Cane sugar works too)
5. 3 tsp Brown Sugar (Can use light or dark)
6. 1/3 cup Chocolate Chips (any kind of chocolate will work – milk, dark, semi sweet or even chopped up candy bar or use sprinkles)

Wet Ingredients:

1. 2 TBSP Melted Butter (or use any oil – vegetable, coconut, or even olive oil)
2. 4 tsp Water
3. 1/2 tsp Vanilla

DIRECTIONS:

1. Preheat oven to 350° F (will bake for 12 mins)
2. Just use 1 mixing bowl for limited mess – Whisk dry ingredients minus the chocolate chips.
3. Add wet ingredients and mix with a spatula.
4. Now add the chocolate chips.
5. Scoop out 2 portions on a baking pan with enough room for cookies to spread when baking.
6. Bake for 12 mins.

Notes: Eat same day. Best right out of oven. (Of course, don’t burn your mouth.) The texture will be light and fluffy like cake.

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