I have a love/hate relationship with chocolate chip cookies.
I love to eat them but I hate how fat they make me. Chocolate chip cookies are probably the reason I stayed away from being a pastry chef. That much access to sweets would put me in the diabetic ward.
When I was the executive chef at Donald Trump’s casino in Gary, Indiana, we made hundreds of giant chocolate chip cookies for hungry gamblers from scratch daily. It’s a good thing chef’s pants have elastic waistlines.
So here’s a way to enjoy chocolate chip cookies without feeling guilty about it: Mini Chocolate Chip Cookies! They are half the calories of regular chocolate chip cookies because they are half the size!
The only difference between the formula for regular chocolate chip cookies and minis are that you use mini chocolate chips. Normal sized chocolate chips would not work because they would take up too much room inside the cookie and they wouldn’t hold together very well.
Did you know chocolate chip cookies were invented by accident in 1940 by Ruth Wakefield, a baker at the Toll House Restaurant in Whitman, Massachusetts? She happened to have a bar of chocolate lying around and decided to throw it into her butter cookie batter. The rest is history.
This miniature version of Ruth’s recipe may be lower calories, but if you eat twice as many there’s no real caloric savings. What I usually do when I bake sweets is to make sure I give them away as quickly as possible. If they are lying around the house, I am powerless to not eat them.
Needless to say, my family and neighbors love when I bake. I’m like a one-man Cub Scout bake sale except for free!
Mini Chocolate Chip Cookies
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 cup butter, softened
1/2 cup vegetable shortening
2-1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
12 oz bag mini chocolate chips
1 cup walnuts, chopped fine (optional)
1. Preheat oven to 375F. Cream butter, shortening and sugars in Kitchen Aid, or use hand mixer. Meanwhile, combine flour, salt and baking soda in mixing bowl.
2. Add the flour mixture to the Kitchen Aid and mix just until dough is combined and moist but don’t over mix because it will make the cookies tough. Nobody likes a tough cookie. Add the mini chocolate chips and nuts and mix a few more seconds so they are evenly distributed throughout the dough.
3. Use your hands to form small cookie drops, about 1 TBS each, and spread out evenly on an ungreased cookie sheet. Bake for 10 minutes or until just browned. Remove and cool on baking racks. When completely cool, store in airtight containers. Make sure to give them away as quickly as possible, otherwise you may eat them all.
This recipe also can be used to make chocolate cookie bars. Just press all the dough into an ungreased baking pan, 15-1/2″x10″x2″, and bake at the same temperature for 15 to 20 minutes or until brown. When cool, cut into 2″ bars. Serve with milk. Yum!
Are there any foods that you hate because you love them so much? Share your tragic love story in the comments section below. And, as always, thanks for looking at my blog!