We started making these tiny cookies when we lived in Bangkok. At parties we would watch people pick up a regular size cookies and not eat the entire cookie. So, when we started making these we made them tiny and would put them in a tall extra large margarita glass for parties. We would keep ziplock bags of them in the freezer. They were loved by all and I still get request 15 years later for the recipe.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt – omit if using salted butter
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/2 cup white sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
2 cups of semisweet chocolate chips OR 8 ounces semisweet or bittersweet chocolate chips
Sea salt OR table salt
Preheat oven to 350°. Whisk flour, baking powder, and baking soda in a medium bowl; set aside. Using an electric mixer on medium speed, beat butter, brown sugar, white sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
For small cookies (OK tiny cookies) make sure there are two chocolate chips per cookie and enough dough to hold them together – about the size of your thumbnail. We use 2 parchment paper-lined baking sheets. Sprinkle cookies with salt. Cook between 7 to 9 minutes….depending on your type of tray. Let cool on wire racks completely.
TIP: Between each baking, run cold water on the back of the tray to cool it down before starting the next tray. We always reuse the parchment paper.
Enjoy!
Pat Muma
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