MINI CHOCOLATE 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 degrees F (175 degrees C).
• Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
• Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.