One thing I noticed while making batches of cookie bark is that baking at a low temperature for a longer amount of time almost always results in an evenly cooked and very crisp product. Recently, I’ve been applying this to some of my miniature cookie recipes. I’ve always loved teeny tiny cookies, but prefer them to have a uniform crispness throughout, and for the longest time I kept getting cookies that were just too brown around the edges and not cooked enough in the center. The low temp, long bake time fixed that problem completely!
These little chocolate chip cookies were baked at 300 for about 25 minutes. They browned evenly, had a light and crunchy texture and spread into nice circles (well, most of them). This particular dough worked well, but I’m going to experiment with a few other high butter/high sugar (doughs notorious for spreading) as well.
- 1 stick (4 ounces) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1 cup plus 2 tablespoons flour (140 grams/5 ounces)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chips
- Preheat the oven to 300 degrees F.
- Beat the butter until creamy using an electric mixer. Beat in both sugars, and vanilla. When creamy, beat in the egg. When egg is mixed in, beat in salt and baking soda. Add flour and stir until it is almost blended in. Add the chocolate chips and stir until all flour disappears.
- Line two large baking sheets with regular foil.
- Using a 1/4 teaspoon measure, scoop up rounded spoons of dough, each with about 3 chocolate chips (you’ll have what appears to be a lot of chips and a tiny bit of dough). Shape into marble size balls and arrange on baking sheets spacing about 1 1/2 inches apart.
- Bake one sheet at a time for 25 minutes or until cookies are evenly browned. Let cool slightly, then remove from baking sheets to finish cooling.