Mini Chocolate Chip Cookies

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I have a brother, Tay, as you may recall. I speak of him often. In fact, I spoke of him just last week when I was telling out about that mug pie.
Tay and I have a healthy relationship of mutual servitude. He takes out the trash, and I bring him glasses of water. He fetches recipes I’ve scattered throughout the house, and I put his dishes away. He carries messages to people when I’m too lazy to move, and I make him snacks. It’s a good system.
It’s especially good for Tay, because I always know what he needs even when he doesn’t know it himself, especially where his snacks are concerned.
“Hey Yammie, I need cookies.”
“Oatmeal with chocolate chips, I presume.”
“Why, yes! Now that you mention it. You know me better than I know myself!”
“Hey Yammie, I think I want something–“
“Peanutbuttery?” I interrupt, “Don’t worry, the peanut butter Rice Krispie treats are on the way.”
“Okay Yammie, I need a snack, and this time, it’s something you won’t expect.”
“Grilled cheese?”
(aghast) “Yes.”
True story.
Well, since I have such a psychic link with him, I decided I would use it to my advantage and make his snack ahead of time. However, there was a flaw in my plan. Apparently cookies made at 10:00 in the morning do not last until Tay’s snack-time later on. Especially when they’re super chewy, itty-bitty, little baby cookies. I don’t know why I ever expected them to last more than five minutes.
Try using these mini cookies for chocolate chip cookie sundaes, cheesecake toppers, trail mix mix-ins, or just plain. Have fun.
Mini Chocolate Chip Cookies 
Makes about 12 dozen mini cookies
1 stick of softened butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1/3 cup all-purpose flour
1 cup cake flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mini chocolate chips
Mix together the butter and sugars. Add the egg and vanilla and mix until combined. Sift in the flours, salt, and soda. Mix just until combined and stir in the chocolate chips. Refrigerate until firm (or throw it in the freezer). Preheat panggangan to 350ºF.
Scoop by 1/2 teaspoons onto a baking sheet. Bake for about 5-8 minutes or until desired doneness is reached. Press some extra chocolate chips into the top at the end if you want.