Mini Chocolate Chip Cookies

14 mins
Serves 80
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Directions

  1. 1Cream butter and sugar until light and combined.
  2. 2Cream butter and sugar until light and combined.
  3. 3Cream butter and sugar until light and combined.
  4. 4Add milk and mix well.
  5. 5Add milk and mix well.
  6. 6Add milk and mix well.
  7. 7Sieve in flour, baking powder & baking soda. Mix to form a soft dough.
  8. 8Sieve in flour, baking powder & baking soda. Mix to form a soft dough.
  9. 9Sieve in flour, baking powder & baking soda. Mix to form a soft dough.
  10. 10Fold in 1 tbsp chocolate chips.
  11. 11Fold in 1 tbsp chocolate chips.
  12. 12Fold in 1 tbsp chocolate chips.
  13. 13Pipe tiny dollops onto a parchment-lined tray and sprinkle remaining chips on top.
  14. 14Pipe tiny dollops onto a parchment-lined tray and sprinkle remaining chips on top.
  15. 15Pipe tiny dollops onto a parchment-lined tray and sprinkle remaining chips on top.
  16. 16Bake at 170°C for 12–14 minutes until lightly golden at the edges.
  17. 17Bake at 170°C for 12–14 minutes until lightly golden at the edges.
  18. 18Bake at 170°C for 12–14 minutes until lightly golden at the edges.
  19. 19Cool and enjoy!
  20. 20Cool and enjoy!
  21. 21Cool and enjoy!

Ingredients

  • 70 g unsalted butter, room temperature
  • 70 g unsalted butter, room temperature
  • 70 g unsalted butter, room temperature
  • 35 g caster sugar
  • 35 g caster sugar
  • 35 g caster sugar
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 80 g all purpose flour
  • 80 g all purpose flour
  • 80 g all purpose flour
  • 2 tbsp mini chocolate chips
  • 2 tbsp mini chocolate chips
  • 2 tbsp mini chocolate chips

Equipment

ziplock bagparchment-lined tray

Tips

  • Swap caster sugar with 30–35g powdered jaggery for a slightly softer texture.
  • Swap all purpose flour with 60g whole wheat flour for a more wholesome version (may need 1–2 tsp extra milk).
  • Store them for a month.