Mini Chocolate Chip Cookies: Bite-Sized Bliss
Mini Chocolate Chip Cookies, Perfect for a Quick Treat
Enjoy the delightful crunch and sweet, melted chocolate of these incredibly delicious mini chocolate chip cookies. These bite-sized wonders are perfect for a quick and satisfying treat!
Ingredients (Makes approx. 57 cookies)- 135g unsalted butter, softened
- 55g granulated sugar
- 60g muscovado sugar (or light brown sugar)
- 1 large egg, room temperature
- 215g cake flour
- 2g salt
- 2g baking powder
- 2g baking soda
- 8g cornstarch
- 150g mini chocolate chips
Cooking Instructions
Step 1
Begin by softening the unsalted butter at room temperature until it’s pliable enough to be easily pressed with your finger. Place the softened butter in a mixing bowl and use a spatula or whisk to cream it until smooth and free of lumps.
Step 2
Once the butter is creamy, add the granulated sugar and muscovado sugar to the bowl. Mix well with your spatula until the sugars are evenly incorporated into the butter. Don’t worry if the sugar crystals aren’t completely dissolved at this stage; they will dissolve further during the creaming process.
Step 3
Continue to cream the butter and sugar mixture until it becomes light and fluffy, indicating that the sugars have started to dissolve and incorporate into the butter.
Step 4
Add the room temperature egg to the bowl in two to three additions, mixing thoroughly with your spatula after each addition. Ensure the egg is fully emulsified with the butter mixture before adding the next portion. If the mixture starts to look curdled, add a little more egg and whisk vigorously, or gently warm the bowl over a double boiler to help it come back together.
Step 5
Once the egg is completely incorporated and the mixture is smooth and creamy, proceed to the next step.
Step 6
In a separate bowl, sift together the cake flour (215g), cornstarch (8g), baking powder (2g), baking soda (2g), and salt (2g) directly over the creamed butter and egg mixture. Sifting the dry ingredients ensures they are evenly distributed and helps create a lighter cookie texture. Using a spatula, gently fold the dry ingredients into the wet ingredients by cutting through the mixture from the bottom up. Mix just until no dry flour streaks remain, being careful not to overmix, as this can result in tough cookies.
Step 7
When there are still a few streaks of flour visible, add the mini chocolate chips (150g) to the dough. The chocolate chips are key to the cookie’s delightful sweetness and texture.
Step 8
Gently fold the chocolate chips into the dough with your spatula until they are evenly distributed. Once combined, wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough makes it firmer and easier to handle, prevents the cookies from spreading too much during baking, and results in a better shape.
Step 9
After chilling, remove the dough from the refrigerator and form it into a cohesive ball. Using a teaspoon or a small cookie scoop, portion out about 10-13g of dough for each cookie and roll it into a neat ball. Place the dough balls onto a baking sheet lined with parchment paper, ensuring there’s enough space between them. Preheat your oven to 180°C (350°F), then reduce the temperature to 160°C (320°F) and bake for approximately 12-13 minutes, or until the edges are lightly golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For storage, place the cooled cookies in an airtight container with a silica gel packet to absorb moisture, and keep them at room temperature. If you plan to store them for longer, consider freezing them in individual portions for later enjoyment.
