Mini Crunchy Chocolate Chip Cookies – Famous Amos Inspired Recipe Crunchy Cookies (Less Sweet)

April Chan
April Chan
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Ingredients: Yields 120pcs mini cookie 8grams each

175g light brown sugar (¾ cup + 2 tbsp)
80g granulated white sugar (¼ cup + 2 tbsp)
150g unsalted butter, room temp (½ cup + 3 tbsp)
1 tsp vanilla extract
10g malted milk powder or Horlicks (1 tbsp)
1 large egg , room temperature
270g all purpose flour (1 cups + ½ cup + 3 tbsp)
2 tsp baking powder (8g)
1 tsp baking soda (4)
¾ Tsp Salt (5g)
200g dark chocolate chips (I used a mixture of 54% and 70% chips) (1 cups + 2 tbsp)

Mini Crunchy Chocolate Chip Cookies –...

Procedure:
In the bowl of a stand mixer, add butter,  light brown sugar, and white sugar together.

Beat with the paddle attachment on medium for 4 mins.

Add egg and vanilla extract and beat for another 4-5mins on medium until light and fluffy.

Meanwhile, mix the flour, baking soda and baking powder, salt and malt powder together in a separate bowl.

Add the flour to the bowl of the stand mixer in 2 parts mixing on low until just combined. Do not over mix as you do not want tough cookies, it’s okay if there is still flour visible.

Add the chocolate chips and pulse/mix on low until dispersed through the dough.

Transfer the dough to a bowl and cling wrap (or transfer the dough to an air tight container) and store in the fridge for 30 minutes to set. After 30 minutes shape the dough and chill in the fridge at least 24 hours but ideally 72 hours.

Bake in a pre-heated oven at 170°C for 13 minutes. Middle rack, fan assisted.


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