My mom’s chocolate chip cookies are famous. At least in the tiny town of Sweet Home, Oregon they are.

When I was in school she would make quadruple batches. With five children, including two teenage boys, and a various assortment of friends, it was a necessity to make that many if she wanted them to last for more than an afternoon.

These days, my cookies have somewhat of a reputation, too. I usually make at least a triple batch every summer at the Fair, and they never last more than a few days.

There are many times, though, that I don’t feel like making even an entire batch; I just want enough for Jon and I each to enjoy a few. I usually keep homemade cookie dough pre-shaped and frozen for times like that.

When it isn’t an option, I make these. It’s all the deliciousness you could want in a chocolate chip cookie, without the inconvenience of hanging around the kitchen to cook the entire batch.

This recipe comes together in less time than it takes for the oven to preheat, so there’s no reason to turn to a log of the store bought stuff. Just make these, the real thing. You won’t be sorry.

Chocolate Chip Cookies for Two

• 1/2 cup plus 3 tbs flour (all-purpose works well; I often substitute white whole wheat for half)
• 3 tbs sugar
• 3 tbs brown sugar
• 1/4 cup (1/2 stick) butter, softened
• 1 egg (on the smaller side, if possible)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1/4 cup chocolate chips

Preheat oven to 375 degrees. Combine all but the chocolate chips and mix well. Add chocolate chips, stir just until incorporated, and bake for 9-12 minutes.

The yield for this recipe depends on how much dough you eat the size of your cookies, but you should get between 8 and 10. The perfect number for a post-dinner snack, plus a couple left over for lunch the next day.

I want to know: what is your dessert specialty?