Oh, Hi and welcome to another blog post! This weeks recipe is super easy, for my Mini Chocolate Chip Cookies.
All three recipes came when I made FAR FAR too much cookie dough that I obviously didn’t want to waste. I made all three recipes and delivered them to neighbours and family leaving them on their doorstep and then having a quick chat from two metres away. It was nice to see some friendly faces and I got my one hour of exercise. How have you all been keeping busy recently?
Mini Chocolate Chip Cookies
I made the cookies using dark and white chocolate chips as they were the only kind I could get at the supermarket, in these crazy times. You can adapt them to whatever you fancy or can get. You could use M&Ms, Oreos, normal dairy milk chocolate chips or even Smarties. I tend to find Smarties lose their colour when you bake them, but you can still use them as baking won’t alter their chocolatey flavour.
These cookies don’t contain eggs, and that’s because I was eating the cookie dough raw. If you want you can replace the milk with 1 medium egg instead. I also chilled the cookie dough for 30 minutes after I had rolled it into ping pong sized balls.
Once I had rolled the cookies into balls you can either add your chocolate chips to a bowl and roll your cookie dough in the chocolate chips and then place them on a baking tray to cook or you can do what I did and wait until they have baked and then sprinkle on some chocolate chips on top so they don’t loose their iconic shape.
If you want all your cookies are the same size you can use an ice cream scoop. I use these scoops anytime I am make cookies.
In this recipe, I used Billingtons Light Brown Sugar, as it gives the cookies a more caramel flavour.
For the butter I used Stork but you can use a supermarket own brand or unsalted butter.
I used Dr Oetkers Vanilla Extract, i would normally use Neilson Massey but just now I haven’t been able to source any and honestly, I actually really like Dr Oetkers, it is a great alternative.
Self-Raising Flour, Cornflour and the chocolate chips I used were a supermarket own brand.
If you have enjoyed my mini choc chip cookie recipe, keep an eye out for my Cookie Dough Cake and Giant Cookie Sandwich I have included a sneak preview below.
Mini Chocolate Chip Cookies
For the Mini Cookies
- 150 g Light Brown Sugar
- 75 g Unsalted Butter
- 1 tsp Vanilla Extract
- 1 tsp Cornflour
- 150 g Self-Raising Flour
- 1-3 tbsp Whole Milk
- 200 g Chocolate Chips (I used 100g White and 100g Dark Chocolate Chips)
To Make the Cookies
- Line enough baking trays to make 12 cookies. I usedfour baking trays but mine were pretty small and I wanted to make sure when thecookies spread they didn’t touch and leave to one side.
- In a bowl mix together the sugar and butter until theyare combined.
- Add in the vanilla, cornflour, flour and mix until allcombined. The mixture may be quite dry and may not stick together, if thishappens add in the milk one tablespoon at a time until the mixture combines.
- Finally add in most of the chocolate chips and mixuntil they are evenly distributed. It should become one large ball of mixturein the middle of your bowl.(This is completely optional you can add all thechocolate chips if you want. You can roll your cookie dough balls in theremaining chocolate chips before you bake or you can sprinkle them over the topof your baked cookies.)
- Roll the mixture into ping pong sized balls and put onyour baking tray. Make sure they are spaced out you don't want them touchingwhen they spread in the oven.
- Put the cookie dough balls in the fridge to cool for 30 minutes.
- Preheat your oven to 180C (160F).
- After your cookie dough balls have been in the fridgefor 30 minutes to chill put then in the oven for 5-10 minutes or until they areslightly golden around the edges. (If you are sprinkling your chocolate chips over the top do this once you take them out the oven, just be careful as the cookies will be super hot.)
- Leave them to cool completely before trying to remove themfrom the baking trays. If they are still warm they might fall apart or stick tothe grease proof paper.
Remember when you make any of my recipes use #aspoonfulofvanilla on social media so I can see all the deliciousness! If you have any recipe suggestions or any comments good and bad about this post and others on my blog, then you can either leave them in the comments section below. You can also find me on Instagram, Twitter and Pinterest or you can email me at email@example.com.
*I have used affiliated links in this post.