Two-bite cookies that have a crusty outside and chewy inside. Goes well with mini pumpkin pies and mini apple pies.
Ingredients
- 10 tablespoons (1 stick + 2 tablespoons) butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2/3 cup (5.8 ounces) brown sugar
- 1/2 cup (3 ounces) granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 2/3 cups (8.8 ounces) all purpose flour
- 1 2/3 cups (10 ounces) chocolate chips
Directions
- Preheat oven to 325 degrees. Spray mini muffin pan (48-count or two 24-count pans) with cooking spray and set aside.
- In a large bowl, whisk the melted butter, salt, and baking soda. Add brown sugar and granulated sugar and mix well.
- Whisk in the egg and vanilla until combined.
- Add the flour, folding it into the wet ingredients with a rubber spatula or wooden spoon. When just a few streaks of flour remain, add the chocolate chips and mix until combined. Be careful to not overmix.
- Divide the dough evenly between the 48-mini muffin tins.
- Bake cookie bites in preheated oven for 12-14 minutes or just until lightly brown and starting to crackle on the top and slightly firm around the edges. Do not overbake.
- Cool to room temperature then carefully remove cookie bites by slipping a plastic knife around the sides of them to pop them out.
Source: The Cook’s Treat
