Mini Chocolate Chip Cookies
With the festive season approaching, I decided to make these delicious little chocolate chip cookies. I used white chocolate and decorated the cookies with sprinkles. You can absolutely use these cookies for Valentine's Day but they are suitable for any festive occasion.
Servings: 25 cookies
Ingredients
- 100 grams unsalted butter
- 150 grams light brown caster sugar
- 1 egg M
- 1 teaspoon vanilla extract
- 200 grams all purpose flour
- pinch salt
- 1 teaspoon baking soda
- 150 grams white chocolate chips or chopped bar
- Valentine's Day sprinkles or sprinkles of your choice
Instructions
- Cream the butter and sugar together, mix until light and fluffy.
- Add the egg and vanilla extract, mixing until incorporated.
- Then, add the flour, salt, and baking soda to the bowl and knead everything together into a firm cookie dough. Finally, mix or knead the chocolate chips into the dough.
- Refrigerate the dough for at least one hour.
- Roll the dough into small balls, then roll or dip them in sprinkles of your choice. Nonpareils are ideal for rolling. For larger sprinkles, only dip one side of the dough.
- Place the cookies on the baking sheet, leaving enough space between them. You will probably need two to three baking sheets.
- Bake for 10-12 minutes at 340 °F/170˚C (conventional oven) until golden brown. Let them cool for a bit on the baking sheet before you transfer them to a cooling rack.
Tips
The cookies will be soft when they come out of the oven. They will harden as they cool, though these cookies are supposed to be slightly chewy.
How to store
Store in a cookie jar for one to two weeks.