Sometimes nothing can satisfy like a glass of milk and a couple of chocolate chip cookies warm from the oven. Today was one of those days.
I have to mention here that I am not a fan of those huge, chewy, buttery bakery style chocolate chip cookies. I personally prefer my cookies to be a bit crisper, with just a touch of chewiness in the center. Butter is all well and good, but I don’t like a cookie that leaves a puddle of grease in its wake.
Consequently, I didn’t put too much butter into this recipe and I added a little bit of honey for some extra moistness. The honey will also keep the cookies moist after they’ve baked. The batter is thick and easy to work with, so you shouldn’t need to refrigerate them before baking unless it’s a very hot day. I also like using mini chocolate chips because they are more evenly distributed through the batter then regular chips. Unless you are using a lot of nuts and chips in all your cookies recipes, I’m sure that you have had cookies with almost no chips and cookies with a lot all in the same batch. No problems with that here!
If you prefer a chewy cookie, just reduce the baking time by about a minute and take the cookies out after they have turned a very light brown color.
Mini-Chip Chocolate Chip Cookies
1 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup white sugar
1/2 cup brown sugar
1/4 cup butter, slightly softened
1 tsp vanilla
2 tsp honey
1/2 cup mini chocolate chips
Preheat oven to 375F.
Combine flour, soda and salt and mix with a fork.
Cream together butter and sugars. Add egg and beat until fully incorporated. Stir in vanilla and honey.
Add dry ingredients to the sugar mixture in two additions. Stir in chocolate chips.
Drop by heaping teaspoonfuls onto a parchment lined baking sheet. Bake for 10 minutes, or until cookies all golden all over.
Cool for 2 minutes on baking sheet, then transfer to a rack.
Makes 36 2-inch cookies