Mini Chocolate Chip Cookies (Milk and White Chocolate)
These mini are delicious, soft and one bite will leave you wanting more. Half the batch are white chocolate and the other half milk chocolate so perfect for parties and gatherings.
Servings: 40 mini cookies
Calories: 94kcal
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.