Mini chocolate chip cookies
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Bake a miniature version of American chocolate chip cookies, with more chocolate than cookie—a sweet tooth's dream! Refrigerate the dough balls before baking to firm them up, preventing them from spreading in the oven and leaving them plump and soft on the inside.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g butter
- 2 cups semi-sweet chocolate chips
- 2.5 cups of flour
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Cooking the dish according to the recipe:
- Beat 110g butter with 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; add 1 teaspoon vanilla extract and 3 egg yolks. Mix 2 1/2 cups flour with 3/4 teaspoon baking soda and 1 teaspoon salt, then fold into the butter mixture.
- Add 2 cups of semisweet chocolate chips and refrigerate for 30 minutes. Form the dough into 2.5 cm balls and refrigerate for 1 hour.
- Bake for 15-20 minutes at 175°C.
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