TINY CHOCOLATE CHIP COOKIES
About the Recipe
In my attempt to finish off the year with something easy, fun, and completely delicious that, in addition, doubles as a great Christmas gift and stocking stuffer, I present the recipe for TINY CHOCOLATE CHIP COOKIES. Completely adorable and completely fun and tiny, tiny, tiny, they are hard to resist, a bit like eating peanuts but more so.
Essentially this is normal chocolate chip cookie batter — though I do add extra salt and prefer a higher proportion of dark brown sugar than usual — but with four times the amount of chocolate chips. After all, isn't chocolate the main reason to eat chocolate chip cookies anyway? These mini treats are essentially nothing but chips held together with a minuscule bit of batter. Try them. Utterly divine. And because they are virtually all chocolate, get the highest quality chips you can find. I usually use Guittard. Happy Holidays!!
TINY CHOCOLATE CHIP COOKIES
Ingredients:
2 ¼ cups flour
1 teaspoon baking soda
1 ¼ teaspoon salt
2 sticks unsalted butter, softened
½ cup granulated white sugar
1 packed cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
8 cups (Four 12-ounce packages) chocolate chips
Method
Sift flour, soda and salt together
Whip butter, both sugars and vanilla until light and creamy. Add eggs and continue to mix until light and fluffy.
Stir in and evenly distribute the chocolate chips.
Line cookie sheets with parchment and use two teaspoons or a spoon and a table knife or your fingers to make tiny, tiny cookies. They literally should not contain more than 1 or 2 chocolate chips. I've found this is easier to do if the dough is frozen or partially frozen. Place close together.
Bake until done, about 8 minutes. Should be dark golden. Don't under bake.
Cool on racks.
NOTE: Cooled cookies can be stored airtight for 2 or 3 weeks for frozen for many months. Just be sure to wrap well.