Mini chocolate cookie cups (from Alton Brown's recipe The Chewy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 64
- 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
View full nutritional breakdown of Mini chocolate cookie cups (from Alton Brown's recipe The Chewy) calories by ingredient
Introduction
This recipe is based on The Chewy recipe from Good Eats with Alton Brown. It's basically the same, so really you can make these any size you want. I give mini cookie cups to my coworkers and family at Christmas. They are always a big hit! This recipe is based on The Chewy recipe from Good Eats with Alton Brown. It's basically the same, so really you can make these any size you want. I give mini cookie cups to my coworkers and family at Christmas. They are always a big hit!Number of Servings: 64
Ingredients
-
1 cup (2 sticks) unsalted butter
2 1/4 cups bread flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar
1 1/4 light brown sugar
1 large egg
1 egg yolk
2 tbsp milk
1 1/2 tsp vanilla extract
2 cups semi-sweet chocolate chips
Tips
Be sure to use BREAD flour, not AP or self rising. Your cookies will not be really chewy if you use anything else.
There are numerous variations that can be done. I ususally use 1 cup milk chocolate chips and 1 cup semi-sweet chocolate chips. But you could use any flavor.
And for REALLY chewy cookies, I eliminate the granulated sugar, reduce the light brown sugar to 1 cup, and add 1/2 cup of dark brown sugar. The darker the sugar, the chewier the cookie! I have also made them with all light brown sugar (1 1/2 cups total) and they came out great.
Directions
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