HOW TO MAKE MINI CHOCOLATE CHIP COOKIES RECIPES

Steps:

• Preheat oven to 350.
• Line a baking sheet with wax paper.
• Line a cookie sheet with Silpat or parchment paper.
• In a mixing bowl combine flour, salt, baking powder, and baking soda; mix until well combined and set aside.
• In your mixer's bowl, combine butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
• Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
• Stir in the mini chocolate chips.
• *At this point, you can make ahead and store the cookie dough in the refrigerator or freezer. See my notes below.
• Scoop out 1/2 teaspoon of cookie dough at a time and drop onto previously prepared baking sheet lined with wax paper.
• Shape each cookie dough into a ball.
• Transfer cookie dough balls to previously prepared cookie sheet lined with parchment paper, spacing them about 2-inches apart.
• Bake for 5 to 6 minutes, or until the edges are light brown. The cookies should still feel soft in the middle and under-baked.
• Remove from oven and let cool on baking sheet for 2 minutes; transfer to a wire rack to cool completely.
• Store in airtight containers.

Steps:

• Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.