![]() They will brown quickly as they near the end of the baking time, so be sure to keep an eye on them and rotate the pans if your oven has any hot spots so that the cookies all bake evenly. The cookies only spread to be 1-inch in diameter, so you can pack a lot of them onto your baking sheets. The recipe makes about 200 cookies and each cookie starts with a level half teaspoon of cookie dough. The most time consuming part of making these cookies is shaping them. If you only have full size chocolate chips (or chocolate chunks), I recommend chopping them into smaller pieces before folding them in. Mini chocolate chips are so small that they will be very evenly distributed in the finished cookies. I used mini chocolate chips and highly recommend that you do the same. The dough is relatively soft, which allows the cookies to spread nicely as they bake. White sugar helps to ensure that the cookies are nice and crisp after baking. The cookie dough is a very straightforward one, made with white sugar and plenty of vanilla extract. They come in a tub and are perfectly snackable. This recipe is inspired by the Crispy Crunchy Chocolate Chip Cookies from Trader Joe’s, which are a favorite of mine. And thanks to their small size, you’ll be able to! Oversize bakery cookies are satisfying when you’re looking for a chewy cookie that can stand in for a meal, but there are times when you want something smaller to snack on. These Tiny Crispy Crunchy Chocolate Chip Cookies are mini-sized – just about an inch in diameter when they are baked – and they’re so good that you’re going to want to eat them by the handful.
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