It’s funny to see how quickly a toddler develops preferences. In my case my little girl has a distinct preference for chocolate chip cookies over all other cookies. This is not to say that she won’t eat other cookies, but she definitely likes chocolate chip cookies best. Because of this we tend to make a lot of chocolate chip cookies and experiment with various options.
This time I wanted a cookie using mini chocolate chips as I think you get a better chip to dough ratio when you use the small ones. I found a recipe for Doubletree Hotel Chocolate Chip cookies in a few places and everyone raved about them. I wondered if I could omit the oats – my husband doesn’t like them, and use my small chips and Ultra Gel to take what was obviously an amazing recipe to higher heights! Well…
It totally worked! This is a great cookie to add to your Christmas cookie exchanges and a great time of year to get those mini chips on sale!
Mini Chip Chocolate Chip Cookies
1 cup unsalted butter, softened
3/4 cup brown sugar, packed
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon lemon juice
2 large eggs
2 1/2 cups unbleached all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
2 Tablespoons Ultra Gel
2 cups semi-sweet miniature chocolate chips
Preheat oven to 350 degrees.
Beat together butter and sugars until light and fluffy, 2-3 minutes. Add vanilla, lemon juice and eggs and beat until well mixed. In a separate bowl combine flour, baking soda, salt and Ultra Gel until well mixed. Add dry ingredients to creamed mixture and mix until well combined but not tough. Fold in mini chips.
Drop by tablespoons full onto a baking sheet and bake 8-10 minutes until golden brown and delicious.