MINI CHOCOLATE CHIP COOKIES | Crisp Outside & Soft Chewy Inside, No-Chill Cookie Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and adds a richer flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: gluten-free flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

In a mixing bowl, combine the melted butter, brown sugar and white sugar. Using electric mixer, beat on low speed until no lumps remain.

Add in the vanilla and egg. Beat on low speed until just incorporated. It should be lighter in texture and pale in color. Avoid mixing for too long.

Add the flour, baking powder, baking soda and salt. Beat on low speed until dough forms and no dry flour remain.

Transfer the cookie dough in a piping bag. On a baking tray lined with parchment paper, pipe the dough into small amounts leaving space in between each pieces. Top it with chocolate chips.

Bake in a pre-heated oven @175°C or 350°F for about 12 to 14 mins. Time may vary on the type of oven. (Oven heat function: Down heat only).

Let it cool until firm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens