Whatcha Makin' Now?: Mini Chocolate Chip Cookies

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Monday, March 28, 2016

Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies - bite sized goodness!

I took Friday and Monday off and enjoyed a nice long weekend. I was hoping we could do something special for Easter and/or Jacob's birthday but he had to work. But I made the most of the time and crossed a lot of things off my list.

Including making cookies.

Mini Chocolate Chip Cookies - bite sized goodness!



I bought a small cookie scoop a long time ago with the sole purpose of making mini cookies. This was the first time I made said mini cookies.

Better late than never.

Warning - small cookies are really easy to eat so I'd recommend making them and then taking them to a party. Or, you'll eat cookies for breakfast.

Mini Chocolate Chip Cookies - bite sized goodness!

Mini Chocolate Chip Cookies - bite sized goodness!

Mini Chocolate Chip Cookies - bite sized goodness!


Mini Chocolate Chip Cookies

1 1/3 cups flour
1 teaspoon cornstarch
1/4 + 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup light-brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoon vanilla extract
2/3 cup mini semi-sweet chocolate chips, plus more for topping

Preheat oven to 350 degrees. Line two baking sheets with liners or parchment paper. Set aside.

In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Set aside.

In a small microwave safe bowl, microwave the butter on high for about 30 seconds. Then whisk until it's fully melted.

In the bowl of a stand mixer, combine the brown sugar, sugar and melted butter until well combined. Add in the egg and vanilla extract and mix to combine. With your mixer on low, gradually add the dry ingredients until incorporated. Stir in chocolate chips.

Using a small cookie scoop or teaspoon, drop dough onto prepared cookies sheets. I was able to get about 24 on a cookie sheet - leave about an inch between each cookies. Add a few more chocolate chips to the top of each cookie.

Bake for about 5 - 8 minutes, or until they are set but still a little under baked. Remove from oven and let cool on the pan. They will bake a little bit more on the tray. Once cool, store in an airtight container.

Source: Cooking Classy

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