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.
{ 13 comments… read them below or add one }
Would mini chocolate chips go good here?
Yes, but I never seem to have them around. I’m also having trouble finding a brand of minis that I really like. For these cookies, I used regular size Guittard extra dark chips.
I love this idea for so many reasons! This past Christmas, my mom baked her shortbread cookies low and slow and they were the best ever. Just like letting some cookie doughs rest for a day or two in the fridge, I think there’s additional flavour and texture development that happens with the low temperature. I feel some experimenting coming on!
Those really are teeny tiny! They look store bought and I mean that in a good way.
How adorable! I can’t wait to try this recipe. I just know my daughter will love these.
After searching a while for a good quality mini-chocolate chip, I have found favor for the Ghiradellli miniature semi-sweet chocolate chips. They’re hard to come across, but every once in a while I find a few bags.
OH MY!! These will look great as cake and cupcake decorations!! Thank you for all of your recipe testing.
Hmmm, I’ve only ever seen Nestle’s minis.
Minis would be “legal” for me to snitch.
Love these!
Oh, and I agree about low and slow–especially granola. But now I want to try cookies, too.
Our store had the Ghirardelli miniature chips around the holidays, but I haven’t seen them since. Hershey’s also makes miniature chips, but the only time I saw them was visiting the test kitchen at Hershey’s. I’m not sure where they are distributed. So the default is Nestle, which are always available.
These are adorable! I can’t wait to try!
Soooo cute! For a variation, could I ommit the choc chip and add perhaps nutella or similar ing?
Hi Paola,
I think the moisture from the Nutella might take away from the crispness of the cookies. However, you could probably chop up a chocolate/hazelnut candy bar and use that instead of the chips. Good luck!