Like I mentioned Monday, the new cookie cookbook I just got has a bunch of indexes, including one that lets you pick recipes by batch size. Because we’ve already got a pile of desserts sitting around my mom’s house, I went for a tiny batch recipe that just makes three (fairly huge) cookies.

Yeah I’d eat that.

Ingredients:

• 3/4 cup plus 1 teaspoon all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons plus 2 teaspoons unsalted butter, room temperature (just eyeball 2/3 of the way between 4 and 5 tablespoons)
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon water
• 2/3 cup semisweet chocolate chips

Preheat oven to 375 degrees and place a rack on the center shelf.

Mix the flour, baking soda, baking powder, and salt together in a small bowl and set aside.

Cream the butter and both sugars.

Add the yolk, water, and vanilla and beat on low until combined.

Using a spoon or spatula, stir in the dry mixture until just combined. It may seem like it’s too dry to come together, but keep stirring and eventually it will.

Stir in the chocolate chips and divide into three portions. Shape into balls and flatten slightly, to more like pucks, on an ungreased baking sheet.

Bake for 8 minutes at 375 degrees, then lower the heat to 325 and bake another 5 to 8 minutes, until cookies appear set.

Let cool on the baking sheet 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.

These were chock full of chocolate, and big enough that one was a solid dessert. Even better, perhaps, served still warm with some vanilla ice cream?

No-Sharing Chocolate Chip Cookies

From The Daily Cookie.

• 3/4 cup plus 1 teaspoon all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons plus 2 teaspoons unsalted butter, room temperature
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon water
• 2/3 cup semisweet chocolate chips

Preheat oven to 375 degrees and place a rack on the center shelf.

Mix the flour, baking soda, baking powder, and salt together in a small bowl and set aside.

Cream the butter and both sugars. Add the yolk, water, and vanilla and beat on low until combined. Using a spoon or spatula, stir in the dry mixture until just combined. Stir in the chocolate chips and divide into three portions. Shape into balls and flatten slightly on an ungreased baking sheet.

Bake for 8 minutes at 375 degrees, then lower the heat to 325 and bake another 5 to 8 minutes, until cookies appear set. Let cool on the baking sheet 5 minutes, then use a spatula to transfer them to a wire rack to cool completely.