Mini Chocolate Chip Cookies
@under_baked Mini Chocolate Chip Cookies Recipe Makes 35 mini cookies Wet ingredients: 65g Softened unsalted butter 35g White granulated sugar 35g Powdered sugar 1/8 tsp Salt 25g Eggs 1/2 tsp Vanilla extract Dry ingredients: 110g Cake flour 25g Almond meal 1/2 tsp Baking Powder 1/8+1/16 tsps Baking Soda 1/8 tsp Salt Inclusions: 60g Mini Dark Chocolate Chips Preparation: 1. Cream the butter with salt, granulated sugar and powdered sugar, on low speed. 2. Mix the eggs with the vanilla extract, and slowly add it to the butter mixture, mixing on medium-high speed. 3. Thoroughly whisk all the dry ingredients together, and incorporate into the butter mixture with cutting motions, until the dough is about 70% uniform. 4. Add the inclusions and incorporate it to the cookie dough until it is fully uniform. 5. Preheat your oven to 170C (fan mode on) setting a baking rack at the middle shelf of the oven. 6. Shape the cookies into balls: each cookie should be 9-10g in weight (it should take around 10 minutes to complete rolling all the cookies). 7. Place the cookies on a baking sheet lined with parchment paper, and space then neatly. 8. Lower the temperature to 160C and bake the cookies for 14 mins. 9. Chill completely on a cooling rack before serving. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #chocolatechipcookierecipe #cookiesrecipes #recipetotry
♬ Cookie – NewJeans
Warning, addictive mini cookies recipe ahead. Small, buttery, crunchy (as they should be). Mini chocolate chip cookies recipe that was published as part of my mini cookies recipes series, during August. The basic formula stays the same, and only the flavors and inclusions are changing. You have to make at least one kind.
First published:
Last modified:
Mini Chocolate Chip Cookies:
Equipment: No need for special equipment.
Recipe: 36 Mini cookies.
For the basic dough mixture:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 65g |
| White Granulated Sugar | 35g |
| Powdered Sugar | 35g |
| Salt | 1/8 tsp |
| Eggs | 25g (Half medium sized egg) |
| Vanilla Extract | 1/2 tsp |
For the dry ingredients and inclusions:
| Ingredient | Amount (g / units) |
| Cake Flour | 110g |
| Almond Meal | 25g |
| Baking Powder | 1/2 tsp |
| Baking Soda | 1/8 + 1/16 tsps |
| Salt | 1/16 tsp |
| Mini Dark Chocolate Chips | 60g |
Preparation instructions:
- In a large bowl, using an electric handheld mixer, on medium speed- cream the softened butter with the sugar and powdered sugar until creamy (2-3 minutes).
- In a separate bowl, whisk the eggs and the vanilla. Gradually stream the eggs mixture while you keep mixing on medium speed, for 2 more minutes. It is important to scrape the bowl occasionally with a spatula, to ensure even mixing.
- Sift the dry ingredients over the butter mixture: flour, almond meal, baking powder, salt and baking soda, and incorporate with cutting like motions until 80% combined.
- Add in the chocolate chips and fold until fully combined.
- Pre-heat your oven to 170C (fan mode on), placing a baking rack at the middle shelf inside the oven.
- Shape the dough into small, 10g dough balls (takes about 10 minutes to complete this task), and evenly space them on a baking sheet lined with parchment paper.
- Put the cookies in the oven and decrease the temperature to 160C (fan mode on). Bake for 13-14 minutes, until the cookies just start to brown.
- Cool down completely before storing.
