When I say these are mini, I mean mini. If you look at the picture below that green disc is actually a plastic milk bottle top that I added to the picture to allow a size comparison. These cookies are bite size and were perfect for dipping into a chocolate fondue that I made on Valentines Day to share with my boyfriend (Chris). They would also be great for children’s parties or for when you fancy a little treat and don’t want to eat an entire cookie. You could of course make them bigger and bake them for longer to get regular sized cookies.
Mini Double Choc Chip Cookies
(Adapted from: The Great Big Cookie Book by Hilaire Walden)
Ingredients
55g unsalted butter/margarine
40g caster sugar
35g dark muscovado sugar
½ tbsp vegetable oil
100g plain flour
¼ tsp baking powder
25g dark chocolate
20g white chocolate
Method
Preheat the oven to 180C or Gas Mark 4. Have a large baking tray ready, but there is no need to line or grease it.
In a bowl, beat the butter/margarine until soft and then add in both of the sugars and beat until well combined.
Add the vegetable oil and beat until incorporated. Then work in the flour and baking powder. The mixture should come together into a soft smooth dough.
Finely chop the white and dark chocolate and gently kneed into the dough until evenly distributed.
Then, break off small marbles sized pieces of dough and roll them into little balls. Set them on the baking tray about 1inch/2.5cm apart. Flatten each dough ball slightly with your hand.
Bake them in the oven for 8-10 minutes until lightly golden and just firm. Leave them to cool for 10 minutes on the baking tray before removing them to a wire wrack to cool.
These keep very well stored in an airtight container. Makes around 24 mini cookies.
Note: The cookies will be quite greasy when they first come out of the oven, this is due to the oil. I found that placing them on a sheet of kitchen roll after they were cool this got rid of any unwanted grease.
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