One Big Chocolate Chip Cookie

Prep Time: 5 minutes

Cook Time: 12 minutes

Yield: 2 servings, one 7-inch cookie

Ingredients

• 2 Tbsp salted butter
• 3 Tbsp packed light-brown sugar
• 1 pinch salt
• 1 tbsp whisked egg*
• 1/4 tsp vanilla extract
• 1/3 cup all-purpose flour
• 1/8 tsp baking soda
• 1/4 cup chocolate chips, divided

Directions

• Preheat oven to 350 degrees. Place butter in a microwave safe mixing bowl. Heat in microwave until nearly melted (you want it almost all the way melted, remove from microwave just before completely melted and stir to fully melt. You just don't want it too hot or it will cook the egg and melt the chocolate chips when stirring).
• To melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds. Mix in 3 tablespoons of the chocolate chips. Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp chocolate chips randomly over top and sides of cookie. Bake in preheated oven 12 - 14 minutes, until cookie is golden. Serve warm or allow to cool on a wire rack then store in an airtight container.
• *To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp. Reserve remainder for another use (aka tomorrows breakfast).  

Avocado Veggie Panini

Yield: Serves 4

Ingredients:

    1½ tablespoons butter or olive oil

    1 minced shallot (onion or garlic works too)

    8 ounces sliced baby portobello mushrooms

    1 cup cherry or grape tomatoes

    2 cups chopped kale, stems removed

    salt to taste

    2 avocados

    8 pieces thick, sturdy wheat bread

    melty white cheese like Provolone or Mozzarella, if you want

Instructions:

    1. Heat the butter in a large skillet over medium high heat. Add the shallots; saute until translucent. Add the mushrooms and saute until browned lightly on the outside. Add the tomatoes and kale; saute until wilted and warmed through. Remove from heat and season with salt.

    2. Mash the avocado in a bowl with a fork. Spread some avocado on the surface of each piece of bread. Assemble the sandwiches by carefully arranging the vegetables on the bread. Get as many veggies on as you can because the sandwiches sink down when you use the panini press.

    3. Add the cheese on top of the veggies if you want, cover with another slice of bread, and place on a preheated panini press. When the bread is browned on the outside, remove from heat. If you did not cut the tomatoes, be careful as they might burst when you bite into them and they will be hot! :)

Notes:

The tomatoes were a little tricky to keep in the sandwiches because I left them whole, but I liked how they'd burst in your mouth. For easier assembly, just slice or chop the tomatoes beforehand.