Mini Chocolate Chip Cookie Recipe: Bite-Sized, Delicious, And Easy To Make!

Mini Chocolate Chip Cookie Recipe: Bite-Sized, Delicious, And Easy To Make!

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Dutch Apple Pie Cookie Recipe
Dutch Apple Pie Cookie Recipe from www.favesouthernrecipes.com

Indulge in the Sweetness of Mini Chocolate Chip Cookies

Who doesn’t love chocolate chip cookies? They’re a classic favorite that can never go wrong. But have you ever tried mini chocolate chip cookies? If not, you’re missing out on a delightful treat that’s perfect for any occasion. These bite-sized cookies are not only cute and fun to make, but they’re also perfect for sharing with friends and family. In this blog post, we’ll share with you two different mini chocolate chip cookie recipes that you can try. So let’s get started!

Recipe 1: Easy Mini Chocolate Chip Cookies

Ready to whip up some mini chocolate chip cookies? Here’s what you’ll need: Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions:

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until creamy and smooth.
  3. Add the egg and vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
  5. Stir in the mini chocolate chips.
  6. Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 8-10 minutes or until lightly golden brown.
  8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Nutritional Information:

  • Servings: 24 cookies
  • Calories: 92
  • Carbohydrates: 12g
  • Protein: 1g
  • Fat: 4g
  • Saturated Fat: 2g
  • Cholesterol: 16mg
  • Sodium: 55mg
  • Potassium: 18mg
  • Fiber: 0g
  • Sugar: 7g
  • Vitamin A: 125IU
  • Calcium: 12mg
  • Iron: 0.5mg

Cooking Time: 20 minutes
Equipment: Mixing bowl, whisk, measuring cups and spoons, baking sheet, parchment paper, cookie scoop.
Serving Suggestions: Enjoy these mini chocolate chip cookies warm or at room temperature with a cold glass of milk or a cup of coffee.
Variations: You can add chopped nuts, shredded coconut, or dried fruit to the cookie dough for extra flavor and texture.
Substitutions: You can use salted butter instead of unsalted butter, and regular-sized chocolate chips instead of mini chocolate chips.
Storage: Store these mini chocolate chip cookies in an airtight container at room temperature for up to 5 days.
Tips: Don’t overmix the dough or the cookies will become tough. Also, make sure to space them out on the baking sheet so they don’t stick together.
Notes: You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a freezer bag.
Frequently Asked Questions:

  • Can I use margarine instead of butter?
  • Yes, you can use margarine instead of butter, but the flavor and texture of the cookies may be slightly different.
  • Can I use dark brown sugar instead of light brown sugar?
  • Yes, you can use dark brown sugar instead of light brown sugar, but the cookies may be slightly denser and have a stronger molasses flavor.
  • Can I use regular-sized chocolate chips instead of mini chocolate chips?
  • Yes, you can use regular-sized chocolate chips instead of mini chocolate chips, but the cookies will be bigger and have a different texture.
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Recipe 2: Gluten-Free Mini Chocolate Chip Cookies

If you’re looking for a gluten-free mini chocolate chip cookie recipe, look no further. Here’s what you’ll need: Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions:

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until creamy and smooth.
  3. Add the egg and vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the almond flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
  5. Stir in the mini chocolate chips.
  6. Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 8-10 minutes or until lightly golden brown.
  8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information:

  • Servings: 24 cookies
  • Calories: 100
  • Carbohydrates: 7g
  • Protein: 2g
  • Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 16mg
  • Sodium: 55mg
  • Potassium: 18mg
  • Fiber: 1g
  • Sugar: 6g
  • Vitamin A: 125IU
  • Calcium: 22mg
  • Iron: 0.5mg

Cooking Time: 20 minutes
Equipment: Mixing bowl, whisk, measuring cups and spoons, baking sheet, parchment paper, cookie scoop.
Serving Suggestions: Enjoy these gluten-free mini chocolate chip cookies warm or at room temperature with a cold glass of almond milk or a cup of tea.
Variations: You can use other types of nut flour, such as hazelnut or cashew flour, instead of almond flour.
Substitutions: You can use coconut sugar or maple syrup instead of granulated sugar and brown sugar.
Storage: Store these gluten-free mini chocolate chip cookies in an airtight container at room temperature for up to 5 days.
Tips: Make sure to use a fine almond flour to avoid a gritty texture in the cookies.
Notes: You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid, then transfer the dough balls to a freezer bag.
Frequently Asked Questions:

  • Can I use coconut flour instead of almond flour?
  • No, coconut flour is not a good substitute for almond flour in this recipe as it has a different texture and absorbency.
  • Can I use honey instead of granulated sugar and brown sugar?
  • Yes, you can use honey instead of granulated sugar and brown sugar, but the cookies may be slightly softer and have a different flavor.
  • Can I use regular-sized chocolate chips instead of mini
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