Okay, here’s my blog post about making small-batch desserts, written from my personal experience:
So, I’ve been trying to cut back on sweets, but you know, sometimes you just need a little something. That’s where small-batch desserts come in! Instead of making a whole cake or a dozen cookies that I’ll end up eating over several days (who am I kidding, maybe just one long day), I decided to try making just enough for one or two servings.
I started simple. I’ve always loved chocolate chip cookies, but I’m usually too lazy to make a whole batch. Then I thought, why not just make, like, two cookies? So I looked around online for a recipe, and I found this really basic one.
The Experiment Begins
I grabbed a small bowl – like, really small, the kind you’d put dip in. I melted a tablespoon of butter in the microwave. Pro tip: Watch it carefully, or it’ll explode! Then I stirred in a tablespoon of granulated sugar and a tablespoon of brown sugar. It felt weird measuring out such tiny amounts.
Next, I added a splash of vanilla extract. I didn’t even measure, just a tiny glug. And then, the egg. This was the tricky part. I didn’t want to use a whole egg for two cookies! So, I whisked an egg in a separate bowl and then added about a tablespoon of the whisked egg to my sugar mixture. I saved the rest of the whisked egg in the fridge for breakfast tomorrow. Smart, right?
Then came the dry ingredients. I put in about three tablespoons of flour, a pinch of baking soda, and a pinch of salt. Stirred it all up, and of course, added a small handful of chocolate chips. It felt like playing with dollhouse food, it was so little!
- 1 tablespoon butter, melted
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- Splash of vanilla extract
- 1 tablespoon whisked egg
- 3 tablespoons flour
- Pinch of baking soda
- Pinch of salt
- Handful of chocolate chips
Baking Time!
I scooped the dough onto a baking sheet lined with parchment paper. They looked so lonely, two little blobs of dough. I baked them at 350°F (175°C) for about 10 minutes. I kept checking on them because I was worried they’d burn quickly since they were so small.
And guess what? They turned out PERFECT! They were golden brown, a little crispy on the edges, and gooey in the middle. And the best part? I got to satisfy my cookie craving without having a whole batch tempting me. I might use this recipe again.
This whole small-batch thing is a game-changer. I’m already thinking about what to try next… maybe a single-serving brownie? Or a tiny mug cake? The possibilities are endless, and my sweet tooth is very, very happy (and slightly less guilty).
