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Bite-Sized Crispy Mini Chocolate Chip Cookies





Bite-Sized Crispy Mini Chocolate Chip Cookies

Easy Mini Chocolate Chip Cookie Recipe: Sweetness in Every Bite

Introducing crispy mini chocolate chip cookies that are perfectly bite-sized, making them easy to eat and leaving minimal crumbs. When baked small using a teaspoon, they offer a delightful texture that’s crisp on the outside and slightly chewy on the inside. These classic cookies are fun to make with children and loved by everyone.

Recipe Info

  • Category : Snacks / Confectionery
  • Ingredient Category : Flour / Wheat
  • Occasion : Everyday
  • Cooking : Grilled / Roasted
  • Servings : 4 servings
  • Cooking Time : Within 2 hours
  • Difficulty : Anyone

Key Ingredients
  • 100g unsalted butter, softened
  • 30g granulated sugar
  • 1 large egg
  • 130g cake flour
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 50g chocolate chips

Cooking Instructions

Step 1

In a mixing bowl, place the softened butter (100g). Using a whisk or spatula, cream the butter until smooth and light in color. Then, add the granulated sugar (30g) and continue mixing until well combined and the mixture is pale and fluffy. (On warmer days, butter softens quickly, making it easier to cream.)

Step 2

Lightly beat the egg (1 large egg) in a separate small bowl. Gradually add the beaten egg to the butter-sugar mixture, whisking continuously until fully incorporated and emulsified. Avoid adding it all at once to prevent separation.

Step 3

Sift the cake flour (130g), baking powder (1/2 tsp), and salt (1 pinch) together into a fine-mesh sieve. Sift them 2-3 times over the wet ingredients to remove lumps and aerate the flour. This step ensures a lighter, more tender cookie.

Step 4

Gently fold the sifted dry ingredients into the wet ingredients using a spatula. Mix just until no dry streaks of flour remain. Be careful not to overmix, as this can develop gluten and result in tough cookies.

Step 5

Once the dough is mostly combined, add the chocolate chips (50g). Fold them into the dough gently until evenly distributed. Again, avoid overmixing at this stage.

Step 6

Line a baking sheet with parchment paper. Use two teaspoons to scoop small portions of dough and place them onto the prepared baking sheet, ensuring there is ample space between each cookie, as they will spread slightly during baking. This is how you achieve the ‘mini’ size.

Step 7

Bake in a preheated oven at 180°C (350°F) for 10 to 15 minutes, or until the edges of the cookies are lightly golden brown. Baking time may vary depending on your oven.

Step 8

Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Allowing them to cool fully will ensure they achieve their signature crisp texture.



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