I like to think of this behavior as “smart procrastination.” It all started in high school: I wouldn’t want to start working on my essay/studying/problem set…so I would make a batch of brownies for the family. By the time it was in the oven 15 minutes later I was finally ready to sit down and do schoolwork. It was the perfect way for me to center myself, and who doesn’t like a great study snack?
I made these cookies this weekend to get myself psyched to study (which actually wasn’t that hard; it’s easy to study when you love what you’re learning!). Bite size and made with mini chocolate chips, they were the perfect snack to munch on while reading for class. I even cut the sugar in the recipe by reducing brown sugar by a third of a cup. I was reading for nutrition class, after all.
Whether you’re putting off a task or making a treat because you deserve it, these cookies are sure to please.
Mini Chocolate Chip Cookies (Makes 2 dozen small cookies)
- 1 stick unsalted butter, room temperature
- 1/4 cup sugar
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 3/4 tsp salt
- 1/4 tsp cornstarch (optional-but adds a nice texture to the cookie)
- 1 egg
- 1 1/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup mini chocolate chips
- In a bowl, blend butter, sugars, vanilla extract, and salt. This process is best done with a stand mixer or a hand mixer. Unless you want a really good arm workout. Mix until light and fluffy (which for me using a hand mixer took about 5 minutes).
- Add egg and continue mixing for another minute. Add dry ingredients slowly, so you do not have an explosion of flour all over your kitchen like I did. Mix in chocolate chips.
- I highly recommend this optional step: chill the dough. It really makes all the difference. Your cookies will come out chewy on the inside and firm on the outside once baked (essentially they will be perfect). Patience is a virtue: chill the dough for at least 2 hours.
- Preheat your over to 350 degrees. Place 2 tablespoon-sized mounds of cookie dough onto cookie sheets prepped with cooking spray or parchment paper. Bake cookies until golden, about 10-15 minutes. Cool cookies on the baking sheet for a couple of minutes before trying to move them (or, in my case, eat them). Cookies store well in container for 3 days.