Saturday, October 22, 2016

Mini Chocolate Chip Cookies

This is the absolute most generic and boring, yet delicious and beautiful recipe that I thought I would "begin" this lovely little blog with.



In my years of blog stalking reading, I find myself drawn to everything Mini. Mini cheesecake?! BRILLIANT. Mini caramel apples?! OMG. Mini pumpkin pies!? YAS. 

Which, to no surprise, brings me to introduce one of my favorite childhood snacks-mini chips ahoy. You know the ones I'm talking about-in the yellow lid with the perfectly sized container that would totally hold a nice amount of milk if you ever wanted to call it cereal? Then, in an epiphany, I thought holy toledo I can make homemade mini chips ahoy and everyone will think I am a genius. However, a quick pinterest search enlightened me that many other people had the greatest idea ever and my recipe is not much different, but it's still downright dreamy. Enjoy!


Ingredients:

1. 1 cup + 1/4 heaping cup- all purpose flour
2. 1/4 tsp-salt
3. 1/2 tsp-baking soda
4. 1/2 tsp-cornstarch
5. 1 stick + 2 tbsp-unsalted butter, melted
6. 1/2 cup-brown sugar-packed
7. 1/3 cup-sugar
8. 1 large egg
9. 1 tsp- vanilla bean paste (or vanilla extract)
10. 1 heaping cup-mini semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F and line a baking sheet with either parchment paper or a silpat. 

In a small bowl, sift together the dry ingredients (flour, salt, baking soda, and cornstarch) until incorporated. Set aside.

Combine the sugar and brown sugar in a large bowl. Melt the butter in a microwave safe bowl for 30-40 seconds depending on your microwave. Make sure all the clumps of better and melted before adding to the sugar. Once added, use a hand mixer or some really great elbow grease to cream the butter and sugar together until well incorporated. Next, add the vanilla and egg and slowly beat together. In approximately 1 cup increments, add the dry ingredients to the wet ingredients, mixing each time the dry gets added to the wet. Fold in the mini chocolate chips.

This is where I chill the dough in the fridge for about 30 minutes. This makes the dough easier to handle when rolling.

With a 1-tsp size cookie scoop, gather some of the mixture and split that in half so you have two 1/2 tsp size cookie dough balls. Roll them in your hands until you have a nicely shaped cookie and place on parchment paper or silpat. Add 3-5 mini chocolate chips on top of the rolled dough to make them look extra cute (but this isn't necessary).

Bake in the oven for 5-6 minutes and let cool on the baking sheet for a minute or two before transferring to a wire rack. 

**and then, the most important step, stuff your face. They're mini so I can have 13 in one sitting right? 


I had to take a bite. For science. 
                                   



2 comments:

  1. I so badly want to eat these mini cookies! Right. Now.
    - Jamie

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    Replies
    1. I highly suggest you do this. I once ate like 20 for breakfast because they're mini. Makes sense.

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