Tuesday, March 03, 2015

Mini Soft Chocolate Chip Cookies

I initially wanted to make a different cookie for Monday, but we got a lot of snow on Sunday and I dropped one of our two remaining eggs, so I had to be creative and find a recipe that would yield a lot of cookies using only one egg.

Thank you, Martha Stewart. I'd clipped a recipe from one of her Weddings issues, a long time ago, for a large batch of mini chocolate chip cookies. Fifty cookies, using only one egg! Sold.

So these were super easy to make. Sometimes I have to go through the baking cycle 4-5 times to get all the cookies done, but this only took twice. They were not particularly special, but they were cute little cookie nubbins and that was god enough.


Mini Soft Chocolate Chip Cookies
Martha Stewart Weddings

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
7 tablespoons unsalted butter, room temperature
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3 tablespoons sour cream
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips

Preheat oven to 350. Whisk together flour, baking soda, and salt.

Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3-5 minutes. Beat in egg and vanilla. Reduce speed to low. Beat in flour mixture in two additions, alternating with the sour cream. Stir in chocolate chips. Cover, and refrigerate dough until firm, about 1 hour.

Using a teaspoon, shape dough into 3/4 inch balls, and space 1 inch apart on parchment-lined baking sheets. Flatten slightly. Bake until pale golden brown and centers are set, 10-12 minutes. Let cool slightly on sheets on wire racks, then transfer to racks to cool completely. Cookies are best the day they are made, but they can be stored in airtight containers for up to 1 week.

Yield: 50 cookies

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