Wipe the excess saliva off your chin and look into my eyes, or at least try and concentrate whilst trying to read this. I was asked by Debby Maugans the Author of "Small-Batch Baking for Chocolate Lovers" to review her cookbook. She was generous enough to give me one for my readers also. After reading about Debby's book on Paula Deen, I decided why not; let's see what this small-batch baking was all about.
I was honored Debby would entrust me to critique her baby. I did warn her though that I was used to baking in large quantities since we have a large family. After thinking about it, I do know plenty of people that don't have a need for 4 dozen cookies or a whole cake. I told my mom about the book and she was really excited about it, it's just her and my dad now and she doesn't always want to have large quantities of baked goods in the house. I promised I would pass the book on to her after I got done with it.
I love Debby's introduction of the book in which she illustrates her husband slipping a sliver of dark chocolate into her mouth to gently awaken her. One comment, care to trade husbands with one who awakens me with an elbow to the back and a reminder to go let the dogs out.
After reading the book cover to cover, I decided I would try Simply the Best Small-Batch Chocolate Chip Cookies first; after all I don't call myself SPCookieQueen for nothing. There were so many choices it was a little hard to choose.
1/2 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons unsalted butter, softened
3 tablespoons firmly packed light brown sugar
3 tablespoons granulated sugar
1 tablespoon well-beaten egg or egg substitute
1/2 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup chopped pecans, optional
Tip from Debby: Spoon the flour into the measuring cup for the proper amount to ensure chewy cookies.
Position a rack in the center of the oven and preheat the oven for 375 degrees F. Line a baking sheet with parchment and set it aside.
Place the flour, baking soda, and salt in a small bowl; whisk to blend.
Place the butter and sugars in a small, deep mixing bowl; beat with a handheld electric mixer on low speed until blended, about 20 seconds. Add the egg and vanilla; reduce the speed to medium, and beat until blended, about 10 seconds. Stir in the flour mixture with a wooden spoon; then stir in the chocolate chips and nuts, if using.
Spoon eight equal-size mounds of dough onto the prepared baking sheet, spacing them 2 1/2 to 3 inches apart. Bake until the cookies are golden brown 12-13 minutes.
Remove the baking sheet from the oven, place it on a wire rack, and let it cool 5 minutes. Slide the parchment paper, with the cookies, onto the wire rack and let them cool completely. Use a metal spatula to lift the cookies from the paper.
Makes 8 cookies.
The cookies came out perfectly, so I decided why not try another recipe. I made Debby's Salted Chocolate Caramel Tart, with a 72% dark chocolate and sea salt on top, if you want the recipe, you will have to get the book.