This recipe makes a batch of mini chocolate chip cookies made with milk and white chocolate. The cookies are soft with a chewy centre which are the perfect cookie textures.
If you're looking for a quick cookie recipe then try these mini chocolate chip cookies that include milk and white chocolate chips. The cookies have a nice texture and have good flavour. The combination of milk and white chocolate make these cookies even more yummy and gives some variety.
These cookies are smaller than regular cookies which is why I call them mini cookies. Whats good about making mini cookies is that you can make more cookies than usual without increasing the ingredients. I use my standard cookie recipe that only uses one egg and I just make my pre baked cookie balls smaller. Making mini cookies are great as the recipe serves more and because the cookies are smaller, they contain less calories than larger cookies.
These mini cookies are perfect to enjoy as an after dinner treat or anytime you feel like a delicious sweet treat. They are also good for birthday parties and social gatherings.
Ingredients for Mini Chocolate Chip Cookies (Milk and White Chocolate
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Plain flour - also known as all purpose flour.
- Bicarbonate soda - also known as baking soda.
- Cornflour - also known as cornstarch.
- Salt - I use fine sea salt.
- Egg - use a room temperature egg.
- Vanilla - use vanilla extract or vanilla bean paste.
- Butter - use soft unsalted butter.
- Sugar - a combination of soft light brown sugar and granulated sugar.
- Chocolate - a combination of white chocolate and milk chocolate chips.
How to Make Mini Chocolate Chip Cookies (Milk and White Chocolate)
1. In a bowl, combine the dry ingredients (flour, bicarbonate soda, cornflour and salt) then set aside. In a small bowl, whisk together the egg and vanilla extract and also set aside.
2. In a stand mixer bowl, cream together the butter and sugar using the paddle attachment on a medium setting. You can also do this with a hand mixer. Once the butter is light and fluffy, add the vanilla extract and egg then continue to mix. Add in the dry ingredients and mix until well combined then mix in the chocolate chips. I normally keep a few chocolate chips leftover to add to the top of the cookies later.
3. Take a small amount of dough (around 30g) and roll it into a ball then place it on a large plate. Repeat this step until all the cookie dough is used up. Place the dough balls in the fridge for around 2 - 3 hours or transfer them to a freezer bag and place them in the freezer for around 1 hour.
4. Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray with parchment paper. Place the cookie balls on the tray ensuring there is some space between each one as they will spread a little. I normally bake the cookies in batches to avoid cramming them on the tray.
5. Insert the leftover chocolate chips into the tops of the balls then bake the cookies for 11 minutes. Remove them from the oven and allow them to sit on the baking tray for 10 minutes to become firmer then transfer the cookies to a cooling rack to completely cool.
Recipe Tips
- The cookies may seem under baked when you remove them from the oven but that is normal. If you over bake these cook these cookies then they will become crunchy as shown above.
- The image above shows 2 cookies. The cookie at the top is how the cookies are suppose to look when they leave the oven and the cookie at the bottom is over baked. You'll also end up with the bottom result if you don't chill the dough.
Nutrition
Nutrition based on 1 serving - Calories: 143kcal | Fat: 6.4g | Saturates: 3.9g | Carbs: 19.6g | Sugar: 12.9g | Fibre: 0.4g | Protein: 1.6g | Salt: 0.05g.
Storage
Unbaked cookies can be stored in the fridge for around 3 days and can last in the freezer for around 3 months. Baked cookies can last at room temperature for around 4 days.
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Mini Chocolate Chip Cookies (Milk and White Chocolate)
Ingredients
- 250g plain flour (all purpose)
- ¾ teaspoon bicarbonate soda
- 1 teaspoon cornflour (cornstarch)
- ¼ teaspoon salt
- 1 medium egg (room temperature)
- 1 teaspoon vanilla extract
- 120g unsalted butter (soft at room temperature)
- 130g soft brown sugar
- 100g granulated sugar
- 100g white chocolate chips
- 100g milk chocolate chips
Instructions
- In a bowl, combine the dry ingredients (flour, bicarbonate soda, cornflour and salt) then set aside. In a small bowl, whisk together the egg and vanilla extract and also set aside.
- In a stand mixer bowl, cream together the butter and sugar using the paddle attachment on a medium setting. You can also do this with a hand mixer. Once the butter is light and fluffy, add the vanilla extract and egg then continue to mix. Add in the dry ingredients and mix until well combined then mix in the chocolate chips. I normally keep a few chocolate chips leftover to add to the top of the cookies later.
- Take a small amount of dough (around 30g) and roll it into a ball then place it on a large plate. Repeat this step until all the cookie dough is all used up. Place the dough balls in the fridge for around 2 - 3 hours or transfer them to a freezer bag and place them in the freezer for around 1 hour.
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a baking tray with parchment paper. Place the cookie balls on the tray ensuring there is some space between each one as they will spread a little. I normally bake the cookies in batches to avoid cramming them on the tray.
- Insert the leftover chocolate chips into the tops of the balls then bake the cookies for 11 minutes. Remove them from the oven and allow them to sit on the baking tray for 10 minutes to become firmer then transfer the cookies to a cooling rack to completely cool.
Jenny says
I made these cookies last weekend. They turned out great. Love the idea of the 2 different chocolates. The kids loved them.