Mini Chocolate Chip Cookies
Make Ahead: Place the scooped dough on a lined baking sheet and freeze until solid. Transfer to an airtight container and freeze for up to 3 months. Bake from frozen, adding 1 or 2 minutes to the baking time, as needed.
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
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- 1/2 cup (110 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 6 tablespoons (3/4 stick/85 grams) unsalted butter, softened
- 6 tablespoons (75 grams) solid vegetable shortening, at room temperature
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon light corn syrup
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract (use imitation for that store-bought cookie flavor)
- 2 1/4 cups (280 grams) all-purpose flour
- 1 1/4 cups (8 ounces/226 grams) semisweet chocolate chips
Position a rack in the middle of the oven and preheat to 375 degrees. Line two large, rimmed baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, beat the brown and granulated sugars, butter, shortening, baking soda and salt on medium-high speed until pale and fluffy, about 2 minutes, scraping down the bowl as needed. Add the corn syrup, egg and vanilla, and beat on medium until combined, about 1 minute. Add the flour and mix on low until combined, followed by the chocolate chips, mixing just until combined.
Scoop the dough into slightly heaping 1-teaspoon (11-gram) portions and arrange on the prepared baking sheets, spaced about 1 inch apart (30 dough balls per baking sheet). Bake, one sheet at a time, for 6 minutes. Remove the sheet and bang it on the cooktop or counter to flatten the cookies. Return the pan to the oven and bake for about 2 minutes more, or until golden brown on the edges but still quite soft in the center.
Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Repeat with the remaining dough, allowing the baking sheets to cool completely before reusing.
Per serving (3 cookies)
Calories: 145; Total Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 13 mg; Sodium: 75 mg; Carbohydrates: 19 g; Dietary Fiber: 1 g; Sugar: 11 g; Protein: 2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From recipe developer and food writer Sarah Carey.
Tested by Ann Maloney; email questions to email@example.com.
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