Baking up a storm & Dishing about Treats, Eats and Life!

Baking up a storm & Dishing about Treats, Eats and Life!

Mini Chip Cookies

These cookies are likely what jump started my baking adventure many moons ago.  I worked on chocolate chip cookies for years until I discovered this unique and delicious cookie.  I experienced so many of the cookie complaints – too cakey, too chewy, too crunchy, too fluffy, burn’t or overly browned on the bottom, the chocolate didn’t cover all the bites.  I tried several different pans and finally discovered these sheets.  Vollrath Baking Sheet I use them exclusively for cookies and loaf breads and have three for easy rotation.  It makes zero difference if I use parchment or the silpat with these baking sheets.  I get the same results.  But if I use a rimmed sheet, I get a totally different cookie.  But that’s a topic for another day.  Back to my lovely cookies – I wanted a mix of crispy, chewy and pure cookie satisfaction.  I wanted this cookie to be worth the calories!  I finally got it right!  I use salted butter, melt it slightly and also add salt to my flour mixture.  I love vanilla extract so I use a generous tablespoon.  I add a bag of mini semi-sweet chocolate chips so each bite has chocolate.  I may or may not chill the dough and usually don’t.  I do try and bring the eggs to room temperature but not always.  I basically break every baking rule for these cookies but the end result is this delicious, “thin” (sorry not in the healthy sense!) sweet and salty cookie.  I’m not bragging but they NEVER last long at any gathering and my co-workers devour them for breakfast!  This year Avery has requested them for Santa.  I think he will approve!


Print Recipe
Mini Chip Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or a silicone mat and set aside. Add flour, baking soda and salt to a medium size bowl and set aside. *Unwrap butter, place it on a plate and heat in the microwave for about 10-15 seconds until soft and starting to melt slightly. It might take a little longer based on your microwave but you don’t want it completely melted! Add butter (make sure you scrape all of it off the plate!) and sugars to a large mixing bowl and beat (on medium for stand mixer or high for hand mixer) for about 2-3 minutes until light and fluffy. Add vanilla and blend well also scraping down the sides of the bowl. Add the eggs, mixing in one at a time then slowly add flour mixture until incorporated. Fold in the mini chocolate chips as well as toffee bits, if adding.
  2. Spoon out 1-2 tablespoons of dough, form into a ball and place on lined baking sheet. The dough balls should be small enough to fit 8 cookies on a standard baking sheet so they don't touch when they spread. Bake for 11-13 minutes until lightly browned rotating halfway, if you remember! They should be thin, slightly crispy on the edge and chewy in the center. Move them to a cooling rack to cool completely. Enjoy!!!
Recipe Notes

Store cookies in a loosely covered container for 3-5 days.  You can also freeze them for up to 60 days.

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