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Today I thought I´d share my experiences with this miniscoop I got on Amazon and some tips and tricks to make mini cookies. I got these from this amazing blog, but I made half this recipe + made few changes to feed my needs.
INGREDIENTS
·
1 + ½ cups all-purpose flour
·
½ + ¼ teaspoons baking powder
·
½ teaspoon baking soda
·
½ teaspoon sea salt
·
½ cup (1 bar) unsalted butter at room temperature
·
½ + ¼ cups light brown sugar
·
¼ cup granulated sugar
·
1 large eggs
·
1 teaspoons pure vanilla extract
·
1 cup chocolate chips
(1/2 left as chocolate chips, from that half I saved 3 per cookie for decor the other, half in chunks)
·
Extra sea salt for
sprinkling on cookies if
desired
INSTRUCTIONS
1. Preheat oven to 350
degrees F. Line a large baking sheet with a Silpat baking mat or parchment
paper and set aside.
2. In a medium bowl, whisk
together flour, baking powder, baking soda, and sea salt. Set aside.
3. Using a stand mixer,
cream butter and sugars together for about 1 minute. Add in the eggs and
vanilla and mix until combined. With the mixer on low, slowly add in the dry
ingredients. Stir in the chocolate chunks, chocolate chips, and grated
chocolate.
4. Form the cookie dough
into balls, I used my handy dandy mini scoop for this step. Place on prepared baking sheet, 1 inches apart. Sprinkle with sea salt, if desired.
5. Bake cookies for 6 minutes or until the edges are slightly golden brown. Remove from oven and let
cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling
rack and cool completely.
6. Note-to grate the
chocolate, use a chocolate bar and cheese grater. You can use semi-sweet, dark,
or milk chocolate. Choose your favorite! The cookies will keep in an airtight
container for 3-4 days. You can also freeze the cookies!
* Flavor wise they are really good, size wise they are the perfect bite size, highly recommend both, recipe and scoop!
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