The mini cookies are addictive cookies. I love cookies, the famous buttery American biscuits rich in chocolate chips; I have prepared them in many variations and this is definitely one of my favorites. Small, crumbly, delicious, delightful, and super chocolaty, mini cookies are a sight, great on their own and perfect to dip in milk or cappuccino (or to use instead of cereals). They are prepared in just a few minutes, can be stored for several days (if they last :D), and I’m sure they will become one of your favorite cookies!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 65 Pieces
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup dark chocolate chips
- 7 tbsps butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 pinch salt
- Half packet baking powder
- to taste vanilla
Steps
Mini cookies are very simple and quick to prepare. First, put the butter at room temperature, granulated sugar, brown sugar, vanilla, baking powder, a pinch of salt in a bowl, and mix all the ingredients well using a spatula or fork; you should obtain a creamy mixture.
Add the egg and stir. Incorporate the flour, chocolate chips, and work the ingredients until you get a compact and fairly soft dough.
Transfer the mixture to a piping bag without a nozzle and form small mounds, flatten them slightly by pressing gently with a finger, and bake the mini cookies in a preheated oven at 356°F for 15/20 minutes, they should be golden.
Advice:
Mini cookies can be stored at room temperature for a couple of weeks. With butter, they are certainly tastier and crumblier, but if you must, you can replace it with seed oil (about 4 1/2 oz). If you don’t have brown sugar, use regular sugar.
Other cookie recipes HERE
