Mini Chocolate Chip Cookies: The best chocolate chip cookie recipe in bite sized form–for the days when you need 4 or 5 cookies!
It has been a few days since I’ve posted, which means that I am back from New York!
It’s bittersweet, really. What makes vacation so fun and relaxing is the freedom from usual responsibilities. But, if vacation existed all the time, it wouldn’t be nearly as special. I’m already having withdrawals from leaving the city that never sleeps behind, but I’m excited for the next time I get the opportunity to visit.
The best part of vacation ending? Sleeping in your own bed.
The worst part of vacation ending? Getting back to the daily grind of reality.
When you’re on vacation, it’s perfectly acceptable to eat out all the time, skip workouts, and ignore emails. In fact, I would say that’s the only way you should vacation. Be completely in the moment while you’re away and don’t be distracted by things that can take away from your experiences. Enjoy where you are and make the most of your time there.
We rented out a person’s apartment in the West Village, which was absolutely adorable. It felt so authentic to live in an apartment for a few days and explore the city on foot and subway as if we were true locals. Of course, our feet were killing us at the end of each day, and our awkward limps back to the apartment revealed to every New Yorker we were not locals.
But we mastered the subway system and the art of walking quickly like pros.
One of our favorite places we visited was Milk & Cookies Bakery. In future posts, I will certainly be going more in-depth on our trip, full of pictures and anecdotes, but for now, we’ll talk about the amazing Milk & Cookies.
This place is tucked away in the West Village brownstones on a quiet street. It’s completely unassuming and unpretentious and perfect. We got ice cream sandwiches, which is what they’re known for–me getting one dark chocolate toffee cookie and one milk chocolate caramel cookie with vanilla in the middle and my sister getting both dark chocolate toffee cookies with vanilla in the middle–and let me tell you, it was amazing.
It’s actually a really good thing they’re across the country from me because I would probably eat there everyday. I mean, I’d have to try them all, right?
These are a traditional chocolate chip cookie that are loosely based around my favorite chocolate chip cookie recipe. My go-to recipe uses half brown sugar and half white sugar, but I was really in the mood for a richer flavor, so I used all brown sugar in this recipe. And, to achieve a very soft-baked texture, I used a little bit of cornstarch in my recipe.
You start by creaming 1/2 c of butter with 1 c of brown sugar. Once it’s light and fluffy, add in an egg, 1 1/2 tsps vanilla extract, and 1/4 tsp salt. In a small bowl, sift 1 1/4 c flour, 1/2 tsp baking soda, and 1/2 tsp cornstarch together.
Slowly add dry ingredients into the wet ingredients, and mix until combined. Add in 1 cup of semi-sweet chocolate chips.
Yields 3-4 Dozen
10 minPrep Time
5 minCook Time
- 1/2 c butter, softened
- 1 c brown sugar
- 1 egg
- 1 1/2 tsps vanilla extract
- 1/4 tsp salt
- 1 1/4 c all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cornstarch
- 1 c semi-sweet chocolate chips
- Preheat oven to 350. Grease a cookie sheet and set aside.
- With a mixer, beat butter until light and fluffy, about 1 minute. Add in brown sugar and beat until fully incorporated.
- Add in egg, vanilla, and salt. Mix well.
- In a separate bowl, sift together flour, baking soda, and cornstarch.
- Slowly incorporate dry ingredients into wet ingredients. Mix until fully combined.
- Stir in chocolate chips.
- Make each cookie about the size of 2 tsp.
- Bake for 5-6 minutes or until lightly browned on top.
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