One-Chip, Two-Bite Cookies

One-Chip, Two-Bite Cookies
Prep 15 m
Bake for 7 minutes per batch



  1. 1 of 6 Place a rack in center of oven and heat to 400 degrees . Line 2 baking sheets with parchment paper.
  2. 2 of 6 Whisk together both flours and the cinnamon.
  3. 3 of 6 With an electric mixer, beat butter, both sugars and the salt on medium speed until smooth, about 3 minutes. Add egg and beat 1 minute, then blend in vanilla.
  4. 4 of 6 Turn off mixer, add dry ingredients all at once and pulse to begin blending. Beat on low until dough comes together and flour has disappeared. You can use dough now, but it will be easier to work with if you wrap it and refrigerate at least 2 hours.
  5. 5 of 6 For each cookie, scoop out a level teaspoon of dough, roll it between your palms into a ball, press 1 chip into dough and then roll again to hide chip and reshape ball. Place balls 1 inch apart on baking sheets.
  6. 6 of 6 Bake 1 sheet at a time for 6 to 7 minutes, until pale golden brown (cookies will still be soft). Transfer sheet to a rack and let rest about 5 minutes before lifting cookies onto rack to cool until just warm or room temperature.
Nutrition Information for One-Chip, Two-Bite Cookies
Servings Per Recipe:
Per Serving: 1 g sat. fat, 6 g carb., 42 kcal cal., 2 g Fat, total, 1 g pro., 21 mg sodium, 0 g fiber, 3 g sugar