Mini Crunchy Chocolate Chip Cookies

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Sometimes I bake because I am craving something sweet, but sometimes I bake because a recipe just looks too good to pass up. While I am personally more of a chewy cookie person, something about adorably-sized cookies appealed to my current dieting state. The idea is that the smaller they are, the easier it is to portion control, right? However, they do have such a crisp and light texture that might trick you into eating more than you’d want to…

These cookies were a big hit with everyone who tried them, and all attested to their can’t-stop-at-one quality. If you like your cookies crisp and light, somewhat like Tate’s Bake Shop‘s, then you’d find these quite similar. If you like your cookies chewy, dense and as big as an infant’s head, I beseech you to give these a try as well. You might be converted.

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Mini Crunchy Chocolate Chip Cookies
Makes about 100 small cookies
From Cookie Madness

Ingredients
1 stick (4 ounces) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 teaspoon vanilla
1 large egg
1 cup plus 2 tablespoons flour (140 grams/5 ounces)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips

Instructions

Preheat the oven to 300 degrees F.
Beat the butter until creamy using an electric mixer. Beat in both sugars, and vanilla. When creamy, beat in the egg. When egg is mixed in, beat in salt and baking soda. Add flour and stir until it is almost blended in. Add the chocolate chips and stir until all flour disappears.
Line two large baking sheets with regular foil.

Using a 1/4 teaspoon measure, scoop up rounded spoons of dough, each with about 3 chocolate chips (you’ll have what appears to be a lot of chips and a tiny bit of dough). Shape into marble sized balls and arrange on baking sheets spacing about 1 1/2 inches apart.
Bake one sheet at a time for 25 minutes or until cookies are evenly browned. Let cool slightly, then remove from baking sheets to finish cooling.

Notes: Since each cookie is so small, it might make more sense to stud the chocolate chips onto the finished balls so that you get an equal number of chips on each cookie. I ended up with my first tray of cookies with three chocolate chips each, then down to two chips per cookie for the second, then eventually no chips at all.

2 comments
  1. Haniya said:

    I’d LOVE to make these but, surprise surprise, i dont have brown sugar. Would it be okay to subsitute it with white sugar? Or is brown sugar a must?

    • Jin said:

      I don’t think it would significantly affect how your cookie turns out – it might end up even crisper since brown sugar adds moisture. The taste might also be a bit more flat and have less caramel notes but I think it’ll be fine.

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