Mini Crispy Crunchy Chocolate Chip Cookies (1/ea)
- Servings Per Recipe: 60
- Amount Per Serving
- Calories: 95.4
- Total Fat: 5.2 g
- Cholesterol: 11.9 mg
- Sodium: 61.0 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.6 g
- Protein: 0.7 g
IntroductionThese cookies rely on intense flavors to make up for their small size. The melted butter, plus the long baking time at a low temperature, are what makes them crunchy. (So, if you want them chewier, adjust accordingly.) These cookies rely on intense flavors to make up for their small size. The melted butter, plus the long baking time at a low temperature, are what makes them crunchy. (So, if you want them chewier, adjust accordingly.)
2.25 cup Flour - Gold medal all purpose flour
0.25 cup Whole Wheat Flour
1 tsp Coarse Kosher Salt, Morton
1.25 tsp Baking Soda
1 tbsp Vanilla Extract
.5 oz Godiva Chocolate Liqueur
1 tbsp Molasses
2 stick Butter, unsalted, melted
1 cup Granulated Sugar
.5 cup, packed Brown Sugar
1 serving Egg - Large (1 egg)
2 fl oz Milk, 1%
336 gram(s) dark chocolate chips (12oz bag or 1-1/2 cups)
Temperature and time note: You may want to try a test batch of a few cookies first to make sure your oven doesn't run too hot and burn the cookies; if the test batch burns, bake for a shorter time.
Multi-batch note: If baking multiple batches at once, bake each cookie sheet for 10 minutes on a lower rack, then 10 more minutes on a higher rack, swapping racks every 10 minutes. That avoids the cookies on the lower rack becoming too brown on the bottom.
Texture note: If you want a chewier texture and heartier flavor, try swapping in more wheat flour for some of the white flour.
Temptation note: If you find these are just too tempting, you can leave the bowl of dough in the fridge over several days and just bake one small batch at a time. (I've found this is the only way to keep myself from eating too many at a sitting!)
Baking with kids note: For a fun project with kids, stop baking at the ten minute mark and use a 1/4 tsp measuring spoon to make an indentation in the top of each little cookie. Kids can add a special treat, like a chuanky chocolate chip, marshmallow, walnut, etc. to each cookie in the indentation for "their own" special cookies in the batch. Then pop back in the oven for the final 10 minutes of baking time.
Combine flours, salt, and baking soda in a large bowl and set aside.
In a separate bowl or Kitchenaid mixer with dough hook, combine melted, slightly cooled butter, vanilla, chocolate liqueur, molasses and brown and white sugars, and mix lightly.
Mix egg and milk in a small bowl and then add to butter mixture. Combine until thoroughly mixed, scraping sides, then whip at high speed for up to 6 minutes until slightly frothy and forming small peaks when paused. (If not using a mixer, just stir vigorously for as long as you can stand it!)
Add flour mixture to butter mixture and combine well, then add chocolate chips and mix briefly to distribute the chips throughout the mix as much as possible. (Since the cookies are so small you want to make sure you have at least a few chips in each cookie.)
Cover mixing bowl and refrigerate for at least 1 hour or overnight. Try not to skip this step if possible, because the dough will be quite wet compared to typical cookie dough and you want to be able to form cookies easily with it. If you must skip this step, add a few tablespoons of extra flour to stiffen the dough before baking.
Drop by the 1/2 teaspoon on a lightly greased cookie sheet or parchment paper, about 1-1/2 inches apart. (You should be able to get 20-24 cookies on each sheet.) Each cookie should have just two or three chips in it.
Bake for 20 minutes at 300 degrees for a crispy texture; bake for 15-18 minutes at 300 degrees for a crunchy/chewy texture.
Serving Size: Makes 60 crispy little cookies.
Number of Servings: 60
Recipe submitted by SparkPeople user NEWMOMOVER40.