Mini Cookies
Cookie dough!
Its delicious raw, frozen or cooked. No judgement. I have eaten it all three ways.
I like to bake proper cookies once in a while to replace the brand name mini cookies the kids love. The ones that come in snack sized red packets that we occasionally give them as a treat. But once you read the ingredients, you realise they're anything but a treat with the huge list of unnecessary additives, which aren't real food and aren't needed in a cookie dough mix!
I understand the cupboard convenience. We don't always have time to bake. But it is worth making time where you can for this easy alternative to the shop bought cookies. They will last a full week in an airtight jar and the mix makes loads which can be shared out throughout the week. You can even just use half of the mix and freeze the rest in a roll ready to slice another day. A perfect standby to have in the fridge or freezer for the weeks ahead when you just have the need for a warm homemade cookie without making them from scratch every time.
Ingredients: 225g Unsalted Butter (At room temperature so its soft and easy to mix), 140g Soft Light Brown Sugar, 1 Large Egg Yolk, 2 flat tsp Vanilla Paste or Extract, 280g Organic Plain Flour, Pinch of Salt, 100g chocolate Chips.
Optional: I have found the above mixture just the right consistency, but if you feel its too dry, you can add a small splash of whole milk if needed (1 tbsp). I didn't need any last time I made these but have needed it in the past. It depends on your flour quality I think. The organic flour is amazing. I use Doves Farm.
Method: The easiest way to get this done and quickly is to cheat with the mixer. Using the paddle attachment, mix the butter and sugar together until combined.
Next, add in the egg yolk (You don't need the egg white) and vanilla extract and mix. I use a lovely premium paste which makes all the difference to having a true vanilla bean flavour but use what you have.
Add in the flour and salt, adding a quarter of the flour at a time until you have a cookie dough.
Add in chocolate chips and mix quickly so that they distribute through the dough evenly without breaking up from over mixing.
If you need milk, add it. If you are using a new bag of flour which is relatively lump free you likely wont need the addition of milk, especially if the flour is of good quality.
You now have chocolate chip cookie dough ready to use and it took minutes to make!
Extra Tip: The dough is so versatile. Try freezing small balls of it to run through ice cream as a frozen treat. I keep a bit back for extras like this.
For your cookies, they can be cut larger by rolling the dough into a sausage shape, chilling for an hour in the fridge, then slicing directly from the roll. This will make larger chunkier cookies that will need double the time to bake.
Alternatively, try slicing and rolling out the slices of dough into manageable pieces ready to cut. I choose this method so the cookies aren't too chunky, are bite sized and cook quickly.
Once the dough is chilled in its sausage shape (You can freeze for 10 minutes too if you are time short) cut into slices, then cut those slices in half again. I then roll these pieces into balls and roll out on a floured surface ready to cut with a small round cookie cutter. This dough will make loads of mini cookies, which is why I prefer making smaller ones as the dough goes further.
I prefer to bake on unbleached baking parchment but if you run out as I did, butter to grease and flour to coat on a stainless steel baking tray makes a healthy none stick surface too.
Place the cookies a finger width at least apart (They wont spread much) and bake in a preheated oven at around Gas 5/190°. I have found that exactly 10 minutes for the mini cookies is perfect on the middle shelf of your oven. This means also that if you do it in batches it wont take all day either.
Once removed from the oven, leave to cool for 5 minutes on the tray (They will firm up once cooled even more) then transfer to a wire rack to finish cooling completely.
Keep stored in an airtight glass jar and these will keep for a good week. My 6 year old loves these warm from the oven. Enjoy!