Homemade Cookie Crisp
Tiny, crispy, chocolate chip cookies that are breakfast-approved. This recipe for Homemade Cookie Crisp is milk’s (and my) best friend!
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Servings: 8 servings
Ingredients
Instructions
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer or with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.10 Tbsp salted butter, softened, 2/3 cup (163g) brown sugar, 1/2 cup (115g) granulated sugar
- Scrape the sides of the bowl and then add in the egg and vanilla. Mix until incorporated.1 egg, 1 tsp vanilla
- Next, add the flour, baking soda, baking powder, and salt. Mix until a soft dough forms.1 3/4 cup (266g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt
- To the dough, fold in the finely chopped chocolate chips.1 1/2 cups (300g) chocolate chips, finely chopped
- Portion the dough out into small, 1/4-1/2 tsp balls. I find it easiest to use a rolling pin and roll the dough out, freeze for 10 minutes and then cut into small squares. Take each square and roll it into a ball and arrange on parchment lined cookie sheets.
- Bake at 350°F (180•C) for 8-10 minutes or until golden brown.
- Allow the cookies to cool on the pan completely. Serve with a bowl of milk and enjoy! :)
- These can be stored in an airtight container for up to 4 days.
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