Mini chocolate cookie cups (from Alton Brown's recipe The Chewy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
1 cup (2 sticks) unsalted butter2 1/4 cups bread flour1 tsp kosher salt1 tsp baking soda1/4 cup sugar1 1/4 light brown sugar1 large egg1 egg yolk2 tbsp milk 1 1/2 tsp vanilla extract2 cups semi-sweet chocolate chips
Do not preheat oven yet; you have to chill the dough for about 2 hours prior to baking.
1. Melt 2 sticks (1 cup) of unsalted butter in microwave.
2. Sift together the 2 1/4 cups bread flour, 1 tsp kosher salt, and 1 tsp baking soda onto a paper plate ( I find that a silicon cutting mat works well) and set aside.
3. Cream the melted butter and sugars; 1/4 cup sugar, 1 1/4 cups light brown sugar.
4. Add the egg, yolk, 2 tbsp milk, and 1 1/2 tsp vanilla extract and mix until well blended.
5. Slowly incorporate the flour mixture (ideally in thirds and blend well each time to avoid clumps). Now you will see why we sifted onto a paper plate or silicon mat. It can be folded into a U shape for flour distribution into your mixing bowl.)
6. Mix in 2 cups chocolate chips.
7. Chill dough for 2 hours.
8. Preheat oven to 375º (350º for convection ovens)
9. Place your mini muffin tins out and either spray with non-stick cooling spray, baking spray, or line with mini paper cups.
10. Use a teaspoon or small disher to measure out each portion or more even baking.
11. Bake for 12 - 15 minutes (depending on your oven). I have a convection oven and 12 mins at 350º was perfect. Rotate the tins after 6 mins (top to bottom and turn around tins front to back, it does help).
Serving Size: Makes 64 mini cookie cups
1. Melt 2 sticks (1 cup) of unsalted butter in microwave.
2. Sift together the 2 1/4 cups bread flour, 1 tsp kosher salt, and 1 tsp baking soda onto a paper plate ( I find that a silicon cutting mat works well) and set aside.
3. Cream the melted butter and sugars; 1/4 cup sugar, 1 1/4 cups light brown sugar.
4. Add the egg, yolk, 2 tbsp milk, and 1 1/2 tsp vanilla extract and mix until well blended.
5. Slowly incorporate the flour mixture (ideally in thirds and blend well each time to avoid clumps). Now you will see why we sifted onto a paper plate or silicon mat. It can be folded into a U shape for flour distribution into your mixing bowl.)
6. Mix in 2 cups chocolate chips.
7. Chill dough for 2 hours.
8. Preheat oven to 375º (350º for convection ovens)
9. Place your mini muffin tins out and either spray with non-stick cooling spray, baking spray, or line with mini paper cups.
10. Use a teaspoon or small disher to measure out each portion or more even baking.
11. Bake for 12 - 15 minutes (depending on your oven). I have a convection oven and 12 mins at 350º was perfect. Rotate the tins after 6 mins (top to bottom and turn around tins front to back, it does help).
Serving Size: Makes 64 mini cookie cups
Nutritional Info Amount Per Serving
- Calories: 99.5
- Total Fat: 5.1 g
- Cholesterol: 13.9 mg
- Sodium: 59.6 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 0.1 g
- Protein: 0.8 g
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