Mini Cookies. Aren’t they just the best? Two bites and you’ve scarfed one down. I make mini-cookies every now and again, mainly because I have this huge cookie jar and I make a contest out of it on my Facebook page to see who can guess how many there are. Last year I did the standard Chocolate Chip Cookie with mini-chips, this year, it’s the Chocolate White Chocolate Chip version. If you cant to pay along, head on over to the FB page and enter!
Ingredients
12 ounces (1 package) semisweet chocolate chips
1 cup all-purpose flour
1 cup dark brown sugar
6 tablespoons butter
1 tablespoon vanilla extract
1 1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
1 package mini white chocolate chips
Directions
Preheat oven to 350F. Line cookie sheets with silpat or parchment paper.
In a metal bowl set over a pot of simmering water (or a double boiler), melt together chocolate and butter, mix until smooth. Allow to cool slightly. In a large bowl, beat together eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in the mini white chocolate chips. Drop tablespoons of dough evenly placed about 1 1/2 inches apart onto the lined cookie sheets, pressing them down slightly. Bake, until cookies are crackly, about 10 minutes. The cookies should still be soft. Do not over bake.
Cool on sheets until about mostly cool then carefully transfer the cookies to racks to cool completely.
