Mini Butter Cookies with Chocolate Chips:

Equipment: No special equipment is needed.

Recipe: About 180 mini cookies

Cookie Dough:

Preparation instructions:

1. Using an electric hand-held mixer, cream the butter together with the sugar and salt, on medium speed for 3 minutes.
2. Add in the eggs and continue creaming for about 2 minutes on medium speed. Scrap the bowl occasionally with a rubber spatula to promote even mixing.
3. Sift the flour and cornstarch over the butter mixture, and using a rubber spatula, incorporate the dry ingredients into the butter mixture with cutting-like motions.
4. Once the mixture is about 70% combined add in the mini chocolate chips and incorporate them into the batter. You may do this with the rubber spatula at first, but at some point, get in with your hands and knead the dough thoroughly until it is fully combined, smooth and nice to the touch.
5. Transfer the dough on top of a large piece of parchment paper, and cover it with plastic wrap.
6. Roll the dough into a rectangle sized 14cm (l) x 13cm (w), and 1.5cm thick.
7. Freeze the dough for about 45 minutes.
8. Using a very sharp knife, make cutting marks spaced 1.5cm apart in a lattice form. Then cut the dough according to the cutting marks into small cubes. If there’s any leftover dough you can bring it together, re-roll and cut in similar manner.
9. Pre-heat your oven to 170C (fan mode off) placing a baking rack at the middle shelf inside the oven.
10. Evenly arrange the dough cubes on several baking trays each lined with parchment paper, and bake one tray at a time- while one baking tray is baked, it is recommended to store the other trays in the freezer.
11. Lower the temperature to 160C, and bake for 10-11 minutes (mine took 11 minutes to bake), until the edges of the cookies just start to lightly brown.
12. Transfer the baking tray to a cooling rack and allow the cookies to cool down completely to room temperature.
13. Store inside an airtight container, for 4-5 days, in a cool room temperature.