Mini Chocolate Chip Cookies Recipe for crispy bite-size snacks (2024)

FAQs

What makes a cookie crispy? ›

How to Make Crispy Cookies. While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.

At just hardly more than teaspoon in size, these mini chocolate chip cookies are almost too cute to eat. They taste just like regular chocolate chip cookies, but are bite sized and oh-so irresistible.

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

Definitely! Most of the time you can use regular and mini chocolate chips interchangeably. The only difference in the final cookie would be a large amount of small chocolate pieces versus a small amount of larger pieces of chocolate.

Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. Butter, our fat of choice, ensures good baking results and adds the most desirable taste, texture and appearance.

Sugar: Using white sugar or corn syrup in a cookie produces a crisp end product. Corn syrup also browns more readily than some other sugars. Egg: Recipes without egg will yield a flatter, crisper cookie with more spread. Eggs provide moisture for steam which leavens the cookie dough.

Microchip® Cookies, the World's Smallest Cookies® are as big as a single chocolate chip and are handmade in small batches using only the finest quality ingredients.

If you are offering a full size dessert like a cupcake or a full size brownie, count on 1-2 per guest. With smaller desserts like cookies, macarons, bite size brownies, or mini tarts you can count on each guest taking 3 items from the various options.

MadeGood Soft Baked Mini Cookies are made in a peanut and tree nut free facility and made with wholesome ingredients, perfect for sharing. Everyone can enjoy these nut-free, gluten-free, non-GMO, organic, vegan, and kosher treats. One pack contains the nutrients of six different vegetable extracts.

So if you're hoping for a crispy cookie, try using more granulated sugar. Granulated sugar absorbs moisture better, giving you the nice crispy texture you're craving! Weirdly enough, eggs also contribute to soft cookies.

What is the secret to making cookies soft and chewy? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Chocolate chips or chocolate candy melts: These are used for the chocolate coating that the cake pops are dipped in. You can use either candy melts or chocolate chips, but you may need to thin out the melted chocolate chips with a bit of oil before dipping, as they aren't as thin as the chocolate melts.

In the case of chocolate chip cookies, though, you can definitely use them interchangeably. You'll notice the chocolate chips will be mostly be intact, while the chopped baking chocolate often melts into lovely little puddles of chocolate onto the cookie. Either way, you will almost always end up with a tasty treat!

A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

Sugar makes cookies browner (by caramelising) and crisper (by absorbing moisture in the dough). Sugar attracts and binds the water (I learnt a new word – hygroscopic!) and hence there's lesser water for gluten formation.

Not Enough Flour

If your cookies are flat, brown, crispy, and possibly even a bit lacy around the edges, that means you need to add flour to your dough for the next batch.