These delightful mini-chocolate chip cookies offer a crisp texture in every bite, making them the perfect snack for when you crave something small yet satisfyingly sweet. This recipe is quick, simple, and full of flavor, with just the right amount of chocolate chips in every cookie.
Here’s What You’ll Need
- 160 g T65 flour
- 60 g butter
- 40 g caster sugar
- 1 large egg (about 60 g)
- 20 g milk (optional)
- 40 g dark chocolate chips
- 1 teaspoon baking powder
- Vanilla extract (to taste)
How to Make It
1. Combine Butter and Sugar
Begin by melting the butter and mixing it with the caster sugar until the mixture is smooth. This step forms the base for a crispy cookie texture, as the sugar caramelizes during baking.
2. Add the Egg
Crack in the large egg and stir it into the butter and sugar mixture until everything is well-combined. Make sure the egg is fully incorporated to avoid uneven texture.
3. Sift Dry Ingredients
In a separate bowl, sift the T65 flour and baking powder together. This ensures even distribution of the leavening agent, helping the cookies achieve the perfect light crunch.
4. Mix and Adjust Dough
Gradually fold the dry ingredients into the wet mixture. If you find the dough is too thick or difficult to pipe, add a bit of milk (up to 20 g) to soften the consistency. You want the dough to be thick but pipeable.
5. Add Vanilla and Chocolate Chips
Add a splash of vanilla extract, adjusting to your taste. Then, gently fold in the dark chocolate chips to evenly distribute them throughout the dough. The chips provide rich pockets of chocolatey goodness in each bite.
6. Pipe the Dough
Using a piping bag with a smooth nozzle, pipe small, round cookies onto a lined baking sheet. Aim for each cookie to be around 2-3 cm in diameter. The small size helps them bake evenly and ensures maximum crunch!
7. Bake
Bake the cookies in a preheated oven at 180°C (350°F) for 15 to 17 minutes. Keep an eye on them and remove them when the edges turn a beautiful golden brown.
8. Cool and Enjoy
Allow the cookies to cool completely before serving. This cooling time helps them set and enhances their crunchy texture.
Tips for the Best Mini-Chocolate Chip Cookies
- Use T65 flour: This type of flour adds a bit of extra crunch, but if you can’t find it, all-purpose flour is a fine substitute.
- Don’t skip the milk: If your dough feels too thick to pipe, adding a bit of milk makes the dough more manageable. Just a small amount will do the trick.
- Piping for precision: Piping the dough helps achieve uniformity in size and shape, which means your cookies will bake evenly every time.
How to Store
These mini cookies are best stored in an airtight container, where they’ll keep their crunchy texture for up to 5 days. If you’d like to enjoy them fresh, you can also freeze the dough before baking for up to 3 months.
Crunchy Mini-Chocolate Chip Cookies Recipe
Ingredients
- 160 g T65 flour
- 60 g butter melted
- 40 g caster sugar
- 1 large egg 60 g
- 20 g milk if necessary
- 40 g dark chocolate chips
- 1 teaspoon baking powder
- vanilla extract to taste
Instructions
- Melt the butter and mix it with the sugar until well combined.
- Stir in the egg and mix until smooth.
- Sift the flour and baking powder, then add them to the wet ingredients. Mix until fully incorporated.
- If the dough is too thick, add milk to adjust the consistency.
- Add vanilla extract and gently fold in the chocolate chips.
- Pipe the dough using a piping bag with a smooth nozzle, forming small round cookies about 2-3 cm in diameter.
- Bake at 180°C (350°F) for 15 to 17 minutes, or until the edges turn golden brown.
- Let the cookies cool completely before enjoying.
Notes
- You can store these cookies in an airtight container for up to 1 week.
- If you prefer softer cookies, reduce the baking time by 2-3 minutes.
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