Crunchy Mini-Chocolate Chip Cookies Recipe
Deliciously crunchy mini-chocolate chip cookies made with T65 flour, dark chocolate chips, and a hint of vanilla. These bite-sized treats are perfect for satisfying your sweet tooth with a delightful crunch in every bite.
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.