Wednesday, February 10, 2016

Mini Chocolate Chip Cookies

These Mini Chocolate Chip Cookies are light, fluffy, and so soft on the inside and a little crisp on the outside, they are mini so you can just keep popping these beauties into your mouth for a snack, they make quite a bit, great for a home snack or maybe make a double batch and bring to a friends for parties. These will be a huge hit so cute little bits of deliciousness.. After I saw and make these so many times now, great, amazing recipe by the way and you have the ingredients in your pantry so let's get baking. The key to any soft pillowy cookie is the cornstarch. I have learned that along the way from trying recipes with and without and that is defiantly the secret.
Ever since making these little cookies and yes I can eat about 12 or are so small..they are my favorite ever now, great way for kids to bring to school or even to help, I grab a scoop put them all on parchment then go back and roll them, so the kids or anyone can come and have fun rolling with you. I know you will all love these cookies like we do..

Ingredients: Makes 12 dozen

  • 1/3 cups all-purpose flour
  • 1 tsp cornstarch
  • 1/4 + 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 2/3 cup mini semi-sweet chocolate chips, plus more for topping if desired
  • 1. Preheat oven to 350 degrees. 
  • 2. In a large mixing bowl add the flour, cornstarch, baking soda and salt and whisk for until combined, set aside.
  • 3. Place butter in a microwave safe bowl, (while watching carefully) you only want to heat in microwave on HIGH power until butter has melted only halfway. 
  • 4. Remove the butter and place in a small-medium bowl and whisk until fully melted. Pour butter into the bowl of a stand mixer then add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Remove from stand mixer and stir in chocolate chips.
  • 5. Scoop dough out in a slightly heaping 1/2 teaspoon at a time then drop onto parchment or wax paper then shape each into a ball, then if desired press 3 - 4 more chocolate chips into top (if desired, for looks and more chocolate). Place on two Silpat or parchment paper lined baking sheets, spacing 1-inch apart. Bake in preheated oven about 5 - 6 minutes, they may fill soft and slightly under-baked, but will continue to cook slightly once removed from oven so just be careful not to over bake them). Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

Recipe and photo source:

No comments: