Recipe courtesy of Ree Drummond
The Best Mini Chocolate Chip Cookies
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- Level: Intermediate
- Total: 2 hr 5 min (includes freezing and cooling time)
- Active: 35 min
- Yield: 42 to 45 mini cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 43.5 servings
- Calories
- 60
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 0 g
- Cholesterol
- 12 mg
- Sodium
- 36 mg
When Ree was a little girl, she and her family used to eat these cookies while on vacation at Hilton Head Island. These days she makes them for her kids, and they go down just as well with the next generation — and her husband Ladd!
- Level: Intermediate
- Total: 2 hr 5 min (includes freezing and cooling time)
- Active: 35 min
- Yield: 42 to 45 mini cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 43.5 servings
- Calories
- 60
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 5 g
- Protein
- 0 g
- Cholesterol
- 12 mg
- Sodium
- 36 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Line two sheet pans with foil with the dull side facing up.
- In a medium pot, heat the butter until it browns, 15 to 20 minutes. Set aside to cool until it begins to resolidify, 1 to 2 hours on the counter or 20 to 30 minutes in the fridge.
- Combine the flour, malted milk powder, salt and baking soda in a bowl, then set aside.
- In the bowl of a mixer, beat the browned butter and sugars until light and fluffy, 2 to 3 minutes. Add the egg yolk and vanilla, then mix until well incorporated. Add the flour mixture and mix until just combined. Fold in the chopped chocolate.
- Scoop into bite-sized cookies and place in the freezer for 15 minutes before baking. Next, place on the sheet pans lined with foil, spacing them 1 inch apart. You can freeze some of the balls (they will keep for up to 2 months) or bake in batches, because all 42 to 45 cookies will not fit on the two trays.
- Place in the oven for 3 minutes, then remove the pans and drop them on the counter to flatten the cookies; this achieves crispy crinkled cookies. Return the pans to the oven and bake for an additional 3 to 4 minutes. Take out to cool for about 30 minutes, then sprinkle with sea salt and serve.
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