Dessert

Mini Crispy Crunchy Chocolate Chip Cookies (1/ea) is for Dessert.

Mini Crispy Crunchy Chocolate Chip Cookies (1/ea) takes 70 minutes to prepare.

Mini Crispy Crunchy Chocolate Chip Cookies (1/ea) takes 60 minutes to cook.

Mini Crispy Crunchy Chocolate Chip Cookies (1/ea) makes 60 servings.

The ingredients for Mini Crispy Crunchy Chocolate Chip Cookies (1/ea) are:

2.25 cup Flour - Gold medal all purpose flour
0.25 cup Whole Wheat Flour
1 tsp Coarse Kosher Salt, Morton
1.25 tsp Baking Soda
1 tbsp Vanilla Extract
.5 oz Godiva Chocolate Liqueur
1 tbsp Molasses
2 stick Butter, unsalted, melted
1 cup Granulated Sugar
.5 cup, packed Brown Sugar
1 serving Egg - Large (1 egg)
2 fl oz Milk, 1%
336 gram(s) dark chocolate chips (12oz bag or 1-1/2 cups)

Here is how you make Mini Crispy Crunchy Chocolate Chip Cookies (1/ea):

Preheat oven to 300 degrees. Combine flours, salt, and baking soda in a large bowl and set aside.In a separate bowl or Kitchenaid mixer with dough hook, combine melted, slightly cooled butter, vanilla, chocolate liqueur, molasses and brown and white sugars, and mix lightly. Mix egg and milk in a small bowl and then add to butter mixture. Combine until thoroughly mixed, scraping sides, then whip at high speed for up to 6 minutes until slightly frothy and forming small peaks when paused. (If not using a mixer, just stir vigorously for as long as you can stand it!)Add flour mixture to butter mixture and combine well, then add chocolate chips and mix briefly to distribute the chips throughout the mix as much as possible. (Since the cookies are so small you want to make sure you have at least a few chips in each cookie.)Cover mixing bowl and refrigerate for at least 1 hour or overnight. Try not to skip this step if possible, because the dough will be quite wet compared to typical cookie dough and you want to be able to form cookies easily with it. If you must skip this step, add a few tablespoons of extra flour to stiffen the dough before baking.Drop by the 1/2 teaspoon on a lightly greased cookie sheet or parchment paper, about 1-1/2 inches apart. (You should be able to get 20-24 cookies on each sheet.) Each cookie should have just two or three chips in it.Bake for 20 minutes at 300 degrees for a crispy texture; bake for 15-18 minutes at 300 degrees for a crunchy/chewy texture.Serving Size: Makes 60 crispy little cookies.Number of Servings: 60Recipe submitted by SparkPeople user NEWMOMOVER40.

The nutritional information for Mini Crispy Crunchy Chocolate Chip Cookies (1/ea) is:

• Servings Per Recipe: 60
• Amount Per Serving
• Calories: 95.4

• Total Fat: 5.2 g
• Cholesterol: 11.9 mg
• Sodium: 61.0 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 0.6 g
• Protein: 0.7 g