I don’t think there’s anything cuter than food (or anything!) in minature, so making chocolate chip cookies turned into MINI chocolate chip cookies! This dough will make many, many mini cookies. Of course you can make them bigger and just bake for an extra few minutes, or wrap and freeze the dough so you can have freshly baked cookies whenever you feel like it. Even better, if you roll them first, you just have to pull them out of the freezer, let the oven preheat then shove them in to bake.
Mini Chewy Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cornflour
170g melted butter
3/4 cup light brown sugar, loosely packed
1/2 cup white sugar
1 egg + 1 egg yolk
2 teasppons vanilla extract
1 cup chocolate chips
Mix together all dry ingredients (except chocolate chips), breaking up the brown sugar lumps.
Add in the butter, eggs and vanilla, mix until combined.
Fold in the chocolate chips.
Cover the dough and chill for at least 2 hours (otherwise they will spread too much!)
When you’re ready to bake, take out your dough and roll into balls. About 2 teaspoons is an average size. I made mini ones which were about 1/2-3/4 of a teaspoon each.
Bake on a lined baking sheet at 180C for about 5-6mins. If anything, UNDERbake! The longer you bake, the less chewy the become. Pull them out when they’re still puffed up, they will deflate as they cool and you’ll know they’re soft and chewy inside.