Chocolate chip cookies are the best cookies ever! Nothing can beat them. You know what makes them even better (and even cuter)? Mini-size chocolate chip cookies! I don’t know what it is about mini-sized foods or any object for that matter, I just find them so much cuter!
I found this recipe on Two Peas and Their Pod and decided instantly that I needed to make them, especially since I already had mini chocolate chips on hand.
I did decide to change a few things to make it more like my favorite chocolate chip cookie. Maybe I should have given the original recipe a try first, but I couldn’t resist. It didn’t occur to me until later that I can just make my favorite chocolate chip cookies mini, instead of using another recipe and using its techniques, but what can you do? But fear not, these cookies still taste pretty darn good.
Whisk the bread flour, kosher salt, and baking soda together. Put aside. The original recipe calls for all purpose flour and regular salt, but I used these ingredients because this is what makes the cookie chewy and flavorful.
Beat butter, sugar, and brown sugar together.
Add the egg and vanilla extract.
Add the mini chocolate chips.
Here is the complete dough. I was kind of nervous when I saw that the dough was somewhat crumbly, but if you just press the dough together, it will firm up.
Roll into balls, about 2 teaspoons of dough. Flatten slightly with your palm.
Then you get these little beauties. Plump and mini cookies! My new favorite kind. I’m tempted to make all my cookies mini!
Don’t be fooled if the cookies look a little under baked when you take them out of the oven. However, I did adjust the time in the oven to 10 minutes, instead of 8 minutes. 8 minutes is just way too short for cookies to be in the oven. While they cool on the baking sheet, it will still bake a bit. They will taste great after a few hours.
I’m beginning to really enjoy food photography (well, photography in general) ever since I started this blog, and am now exploring the possibilities of how my pictures can look.
With these cookies, I was playing with the light while taking pictures of these cookies. Usually I just use the natural light to take pictures because using the internal flash does not make the picture look as pleasing to the eye. But there is just not enough natural light for me in my home, even though it’s early in the afternoon. Yes, I can just go outside, but it’s winter… and it’s cold. So, no thank you.
That is why I decided to try an external flash. Luckily my dad is into photography and had one on hand that fits my camera. Let’s have a looksie now, shall we?
Cookies with no flash, just pure natural light:
Cookies with external flash:
The first one has some pretty good contrast, but the second one looks much better. I think I will be using external flashes more often. By the way, the first picture in this post was taken with an external flash as well. Which one do you like better?
Mini Chocolate Chip Cookies
Recipe adapted from Two Peas and their Pod
makes 40 cookies
1 3/4 cups bread flour
1/2 teaspoon kosher salt
1 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
- In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
- Slowly mix in the flour, until combined. Stir in mini chocolate chips.
- Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 10 minutes or until cookies are golden brown and set.
- Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.