These mini cookies are soft, chewy and seriously morish. Half the cookies are white chocolate and half are milk chocolate just to add some variety.
I’m such a big fan of cookies and I am really looking forward to sharing some of the cookie recipes that I have been working on. For today I’m sharing this recipe for a batch of mini chocolate chip cookies which of the batch, half are filled with white chocolate and half are filled with milk chocolate.
Recently, my 5-year-old daughter Olivia was pestering me to make some cookies. I agreed but straight away knew you would want white chocolate in them as that’s the only chocolate she really eats. I myself will occasionally enjoy some white chocolate but much prefer milk and dark chocolate. We came to a compromise and decided we would make the cookies as I usually would but will split the cookie dough in half and add milk chocolate chips to one and white chocolate to the other. It is very straightforward but still thought it would still be nice to share on bakewellmail.
The idea of making mini cookies was Olivia’s idea. While we were rolling the dough into balls, I noticed that the balls she had rolled were tiny while mine were quite big. She suggested we make them all mini so I split the dough balls that I had already rolled into two and rerolled them into mini ones. I don’t know what it is about mini foods. They always seem to taste more delicious than their larger counterparts. Or maybe it’s just me.
Having two types of cookies was also a nice touch and a good idea if you’re baking for a party or a large gathering.
Ingredients for Mini Chocolate Chip Cookies
- 225g plain flour (all purpose)
- ¾ teaspoon bicarbonate soda
- 1 teaspoon cornflour (corn-starch)
- ¼ teaspoon salt
- 145g unsalted butter (soft)
- 200g caster sugar
- 1 teaspoon vanilla extract
- 1 medium egg (room temperature)
- 100g white chocolate chips
- 100g milk chocolate chips
How to Make Mini Chocolate Chip Cookies
1. In a bowl, combined the dry ingredients (flour, salt, bicarbonate soda and cornflour) then set aside.
2. In a stand mixer bowl, cream the butter and sugar using the paddle attachment on a medium setting. You can do this with a hand mixer or by hand. Once the butter is light and fluffy, add the vanilla extract and egg then continue to mix.
3. Add in the dry ingredients and mix until well combined. Now split the dough between two bowls and add the white chocolate chips to one of the bowls and the milk chocolate chips to the other. Mix the chocolate chips into the dough in both bowls and set aside. Place both bowls into the fridge for around 15 minutes.
4. Line a baking sheet or a plate with parchment paper then take a small amount of dough (around 20g) and roll it into a ball. Place it on the baking sheet then repeat this step until all the white chocolate and milk chocolate cookie dough is all used up.
5. Place the dough balls in the fridge for around 1 – 2 hours. While the dough is in the fridge, preheat the oven to gas mark 4/350oF/180oC. Line a baking tray with parchment paper and place around 9 dough balls on the tray ensuring there is some space between each one. Bake the cookies for 11 – 12 minutes then allow them to stand for at least 10 minutes before serving. They are great served warm or cold.
Recipe Tips
- Remove the butter and eggs from the fridge a couple of hours before baking so they can come to room temperature.
- For the best results, the butter should be very soft before using.
- To make sure all my cookies are the same size, I weigh the cookie dough before I roll it into a ball. For these cookies each uncooked ball was around 20g.
- You can prepare this recipe in advance and chill the dough balls overnight if preferred. The longer the dough is chilling, the less the cookies will spread.
Nutrition
| Calories | Fat | Saturates | Carbs |
| 94kcal | 4.5g | 2.8g | 12.3g |
| Sugars | Fibre | Protein | Salt |
| 8.3g | 0.3g | 1.0g | 0.03g |
Storage
Unbaked cookies can be stored in the fridge for around 2 days and can last in the freezer for around 2 months. Baked cookies can last at room temperature for around.
Related Recipes
- White Chocolate and Pecan Cookies
- Chocolate and Pistachio Cookies
- Super Quick Funfetti and White Chocolate Cookies
- The Best Chewy Chocolate Chip Cookies
Mini Chocolate Chip Cookies (Milk and White Chocolate)
Ingredients
- 225g plain flour (all purpose)
- ¾ teaspoon bicarbonate soda
- 1 teaspoon cornflour (corn-starch)
- ¼ teaspoon salt
- 145g unsalted butter (soft)
- 200g caster sugar
- 1 teaspoon vanilla extract
- 1 medium egg (room temperature)
- 100g white chocolate chips
- 100g milk chocolate chips
Instructions
- In a bowl, combined the dry ingredients (flour, salt, bicarbonate soda and cornflour) then set aside.
- In a stand mixer bowl, cream the butter and sugar using the paddle attachment on a medium setting. You can do this with a hand mixer or by hand. 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. Now split the dough between two bowls and add the white chocolate chips to one of the bowls and the milk chocolate chips to the other. Mix the chocolate chips into the dough in both bowls and set aside. Place both bowls into the fridge for around 15 minutes.
- Line a baking sheet or a plate with parchment paper then take a small amount of dough (around 20g) and roll it into a ball. Place it on the baking sheet then repeat this step until all the white chocolate and milk chocolate cookie dough is all used up.
- Place the dough balls in the fridge for around 1 – 2 hours. While the dough is in the fridge, preheat the oven to gas mark 4/350oF/180oC. Line a baking tray with parchment paper and place around 9 dough balls on the tray ensuring there is some space between each one. Bake the cookies for 11 – 12 minutes then allow them to stand for at least 10 minutes before serving. They are great served warm or cold.
Jenny
I made these cookies last weekend. They turned out great. Love the idea of the 2 different chocolates. The kids loved them.