I'm on a mission to improve my baking skills. I used to bake a ton in high school and college-- perhaps because my metabolism was such that I could eat all the raw dough and cookies that I wanted and still look good in my tennis skirt (Go Raiders!)
After my success with the Mint Chocolate Chip Cookies, I wanted to try a plain old chocolate chip cookie. I found a February 2002 Gourmet recipe for Tiny Chocolate Chip Cookies. They bake up to be a perfect one or two bite treat. Trevor said they were good, but not as good as his mother's. I'd better get my butt back in that kitchen!
tiny chocolate chip cookies
Makes about 150 1 1/2 inch cookies
1 1/4 sticks (10 tablespoons) unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups semisweet chocolate chips (7 1/2 ounces)
Preheat oven to 400
- Beat together butter, sugar, salt and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla. Add flour and mix at low speed until just combined. Fold in chocolate chpis.
- Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes. Transfer cookies as baked to a rack to cool.
My notes: I creamed butter and sugar together first, then mixed in eggs and vanilla. In a separate bowl I whisked the flour together with the salt and baking soda, and then added this flour mixture to the butter mixture. My cookies were closer to one teaspoon of dough, and do not underbake them! They are best when they are really golden brown and crispy. I also used parchment paper instead of a bare baking sheet- easy cleanup!