Updated: Aug 5
When I first started eating Chocolate Chip Cookies, I remember biting into those big chunks of milk chocolate deliciousness and it was heaven. Fast forward decades later, and my new career is working with chocolate every single day - what did I discover? Micro Mini Dark Belgian Chocolate Chips! Game changer.
Referred to as "10,000 count/pound" by the pros, these little chips are tiny, and yet so decadently intense in their dark chocolate flavour that a little goes a long way. You can get amazing distribution of chocolate with these little gems.
I have been making this recipe for many years and only recently with the new chips. Adapted from the vintage Oatmeal Raisin Cookie recipe from the folks at Quaker Oats, I have replaced the shortening with butter and the raisins with the micro mini chips.
Imagine them in a Cheesecake, Pound Cake or Banana Loaf...their little size helps them resist sinking!
These chips are available in the Chocolatier's Pantry located inside Beanermunky Chocolate Dundas.
Cookie Recipe below:
Micro Mini Chocolate Chip Cookies
Oven set to 350 degrees F.
250 mL (1 cup) butter at room temp.
500 mL (2 cups) brown sugar, packed
10 mL (1 tsp) vanilla
375 mL (1 1/2 cups) all purpose flour
5 mL (1 tsp) baking soda
5 mL ( 1 tsp) salt
5 mL (1 tsp) cinnamon
185 mL (3/4 cups) Micro Mini Chocolate Chips
750 mL (3 cups) Quaker Oats (or other brand)
125 mL (1/2 cup) water
Cream sugar and butter, add vanilla in a large bowl. In a seperate bowl, sift together flour, soda, salt and cinnamon, blend in micro mini chips. Add the dry ingredients to the butter/sugar mix and stir well. Add oats and water. Mix until oats are well blended. Drop by heaping teaspoonfuls onto a greased cookie sheet. Bake for 12-15 minutes.
Yield: Approximately 3 dozen