Mini Chocolate Chip Cookies

These mini chocolate cookies are addictive, and crunchy. This recipe makes about 80 pieces. It can last for 2 to 3 weeks if kept in air-tight containers. This easy recipe is very popular for celebration such as Hari Raya/Eid Mubarak or Chinese New Year.

Making mini chocolate cookies is fun and worthwhile! Here’s a simple recipe you can try:

Ingredients:

• 500g unsalted butter
• 400g brown caster sugar
• 2 tsp vanilla essence
• 650g plain flour
• 120g corn starch
• 700g chocolate chips
• 100g corn oil / vegetable oil
• 2 tsp baking powder
• 2 tsp baking soda
• 2 eggs
• 1 tsp salt

Instructions:

1. Cut the cold butter into 1 cm cubes and leave it in room temperature until soft.
2. Sift plain flour, corn starch, baking powder, and baking soda.
3. Put soften butter in a bowl, add the brown caster sugar, and the salt.
4. Mix the ingredients with spatula, but do not over beat. We do not want the butter mixture to be too fluffy.
5. Add the eggs, and vanilla essence into the butter mixture. Mix well. Again, do not over beat.
6. Add about 1 cup flour mixture.
7. Add the corn oil. Mix well with spatula.
8. Add the remaining flour. Mix well with spatula.
9. Add the chocolate chips. Mix well with spatula.
10. Transfer the mixture to a large plastic bag.
11. Flattened the mixture to about 1.5 cm in thickness.
12. Rest the mixture in fridge for at least an hour. This mixture can also be kept in in fridge overnight.
13. Grease and line baking tray. Preheat oven to 170°C.
14. Take the cookie dough out from the fridge for about 10 minutes before cutting it into a 1.5 cm².
15. Arrange the portioned cookie dough to be at least 2 cm apart.
16. Bake in the oven for 10-12 minutes.
17. Take out from oven and leave to cool.
18. Enjoy the cookies. Store in an air tight container and serve during your party.

Graphical Instructions:

1. Cut the cold butter into 1 cm cubes and leave it in room temperature until soft.

2. Sift plain flour, corn starch, baking powder, and baking soda.

Video Instructions:

Tips:

1. Butter needs to be soft but not melted.
2. Rest the dough overnight for better flavour.
3. The portioned dough does not need to be in a perfect round shape.
4. Important to bake the portioned dough while it is still cold and slightly hard. If the dough had softened, put it in the fridge for 10-15 minutes before baking.