I don’t think I’ve ever met anyone that doesn’t like a Chocolate Chip Cookie. Am I right???
I mean how you can top a cookie that is crisp on the outside and gooey on the inside. Perfect little pillows of cookie dough dotted with plenty of chocolate chips. The more chocolate the better.
Load them up with all the milk, semi-sweet or dark chocolate chips.
This recipe is so versatile. I’ve made mini-sized cookies but you can make medium or large-sized ones. And you can even turn them into ice-cream sandwiches.
Yummmmmers
xxxx Chef MM
Mini Chocolate Chip Cookies
Ingredients
- 2 sticks unsalted butter – room temp
- 3/4 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs – room temp
- 2 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 12 oz/340g bag semi-sweet chocolate chips
Instructions
Preheat oven to 350 F/175 C
In a stand mixer or using an electric mixer, cream the butter, brown and white sugar until well combined. Add the eggs and vanilla and beat until well combined.
In a separate bowl mix the flour, salt and baking soda. Slowly add the dry ingredients, a third at a time and mix till just combined. Stir in the chocolate chips.
Line 2 to 3 baking sheets with parchment paper or a silpat mats. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough).
Bake one sheet at a time until the cookies are golden, about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely.
Store in an airtight container for up to 1 week.
SERVES Makes 48 small / 24 medium cookies
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