Creating memories in the kitchen...One meal at a time.

Friday, September 2, 2011

Mini Chocolate Chip Cookies

Picture from Two Peas and their Pod (She takes GREAT pictures.)
Maybe it's because I'm on the miniature side myself (we're talking pushing  5'1) or maybe it's because I can trick my kids into thinking they're eating two cookies when they're actually only getting one, but when it comes to bite sized treats, I'm a sucker.

These cute little chippers are fast becoming a household favorite. Not only do they come out looking practically perfect, they taste great, bake up quickly, and freeze beautifully. (See bottom of recipe for freezing instructions.)

Perfect for lunches, wrapping up for a quick gift, or just changing up the classic chocolate chip cookie to something a little more fun, these mini cookies are sure to become a household staple.

Mini Chocolate Chip Cookies
Two Peas and their Pod

Yield: Makes 3 dozen mini cookies
Cook Time: 8 minutes

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
4. Slowly mix in the flour, until combined. Stir in mini chocolate chips.
5. Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.

Freezing Instructions: To freeze before baking, roll cookie dough into desired size balls. Place on cookie sheet lined with parchment or wax paper. Freeze for 15-20 minutes or until firm. Once they are firm enough to retain their shape and not stick together, place in freezer bag.

When ready to bake, I like to place the frozen dough on cookie sheets and let come to room temperature before baking. Then just bake according to directions. I've had better results that way.

Posted by: Sallie


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1 comments:

Mary said...

Sallie, these do look wonderful. This is my first visit to your blog, so I took some time to browse through your earlier entries. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a wonderful day. Blessings...Mary

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