I love to get my kids involved when I bake. Making their own snack from scratch and eating them has always been an enjoyable experience for them (but a nightmare for me because of the mess they make and the extra cleaning work they left behind). This bite-sized chocolate chip cookies is one of my kids-friendly recipes. The tiny cookie dough is the perfect size for their little hands to roll (i mean squeeze or play with). By shaping the dough differently and by counting the chocolate chips together, this will be a fun, educational as well as edible math lesson for younger kids like my two-year-old son.
You may notice that I add the chocolate chips when I roll the dough into balls. This is solely because I want each of my cookies to have exactly the same amount of chocolate chips. Feel free to stir in the chips after the addition of flour when you prepare the dough to speed things up.
Bite-sized Chocolate Chip Cookies
85 g butter, melted
20 g granulated sugar
50 g brown or dark brown sugar
160 g all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 (about 50-55 g) large egg
1 tsp vanilla bean paste
1/2-3/4 cup (about 100 g) dark chocolate chips
溶牛油 85 克
細砂糖 20 克
黃糖或黑糖 50 克
中筋麵粉 160 克
梳打粉 1/2 茶匙
鹽 1/4 茶匙
大蛋 1隻 (約 50-55 克)
香草醬 1 茶匙
黑朱古力粒 1/2至3/4 杯 (約100 克)
Sift together flour, baking soda and salt in a mixing bowl and set aside.
Place melted butter and the two sugars in another mixing bowl and beat with an electric or stand mixer until combined. Beat in egg and vanilla bean paste until fully incorporated.
Add flour mixture in two additions (I use the lowest speed on my stand mixer. It can be done by hand with a large spatula as well) and mix until just incorporated.
Wrap dough with plastic wrap and chill in the refrigerator for 30 minutes or overnight.
Preheat oven to 350ºF/180ºC. Line a baking sheet with parchment paper or silicon mat.
Remove chilled dough from the refrigerator. Scoop out teaspoonful of dough with a spoon, add in 5 to 6 chocolate chips then roll dough into a ball. Place balls onto cookie sheet and flatten each into a disc.
Bake for 6 to 8 minutes or until slightly browned. Cool on baking sheet for a few minutes then transfer cookies to a wire rack to cool completely.
Makes about 50 to 60 mini cookies. Recipe adapted from my Soft and Chewy Dark Chocolate Chip Cookies
I made these cookies with my girl on Friday after she finished school.
The kids made these when their little cousin came over on Saturday. Kids love colorful chocolate chips.
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