These Mini Crunchy Chocolate Chip Cookies are a copycat of the famous Chocochitas cookies! Miniature morsels of flavor have a crunchy, crumbly texture.
Mini Crunchy Chocolate Chip Cookies
I am so glad to finally post this recipe!
As a Venezuelan, we grew up on Chocochitas. Tiny chocolate chip cookies that came in little baggies lunchbox size. One can never have too many.
As I moved away, my mom and mom-in-law brought them to my girls from time to time and of course, I ate a few bags while the girls weren’t looking 🙂
These cookies are spectacular, not only for their rich buttery taste but for their crunchy crumbly texture. It’s a great variation from the chewy cookies we’re used to in the states. And the mini chocolate chips elevate this recipe.
Of course, you don’t need to be a Venezuelan to love these cookies, they are delicious and tiny, super tiny, and you can fit many of them in your mouth, about the size of popcorn.
As you can see from their shape, they are piped in, not scooped. This process can be a bit tedious, may give you carpal tunnel (just kidding), but it’s worth it, I promise.
After baking just place them in baggies, they are perfect on the go, to school, to the beach, hiking, etc.
One batch yields about 300 Mini Crunchy Chocolate Chip Cookies. This does sound like much but usually, that lasts about 3 days in this household. My husband pops them in his mouth like chips. And yes, they are meant to be eaten that way.
On Instagram right now there’s a trend where people eat them with milk in a bowl just like you would a cereal. I haven’t tried it yet, but if you do please let me know how they hold up to moisture.
I need to give thanks to my friend Daniela who posted this recipe on our Gourmet Recipes Whatsapp group. I don’t know how she finds such cool recipes from our childhood.
I hope you can try these amazing Mini Crunchy Chocolate Chip Cookies at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Mini Crunchy Chocolate Chip Cookies
Ingredients
- 1 cup Unsalted Butter (2 sticks) at room temperature
- 3/4 cup Granulated Sugar
- 3 Egg Yolks
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 3/4 cup Mini Chocolate Chips
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Line 2 baking trays with parchment paper
- In a bowl, mix the flour, salt, and baking powder. Set aside
- In another bowl, using a mixer, cream the butter and sugar for 2-3 minutes or until mixture turns fluffy
- Add the vanilla and egg yolks and keep mixing until combined
- Slowly add the flour mixture to the butter and combine
- Finally, using a spatula, fold in the chips to the cookie dough until completely combined
- Using a piping bag or a zip-top bag, pipe in tiny mounds of cookie dough onto the baking trays
- Bake for 8-10 minutes or until they brown on the edges (mine took 9 minutes)
- Remove from oven and place them on cookie racks to cool. As they cool, they will finish baking and become crunchy
Nutrition
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I made them and the flavor is awesome!!! They taste exactly the same as the original Chocochitas. I think I made them too big (I got 190) and they weren’t as crunchy as chocochitas. It is possible this happened because of the size?
If you made them bigger next time bake them longer and they will be crunchy
I made these because I miss them from childhood so much! They were crispy and good in my opinion but not the same taste as Chocochitas. I will keep searching for the right recipe! Great attempt though!
Oh I am sorry you were disappointed Karla. 🙁 Thanks for your comment.
Yo hice todo tal cual esta.. Mi masa quedo muy dura y use 2 y 1/2 Cup perfectamente rasas = 360 gr
Y use yemas tamaño M… y todo lo demás exactamente igual y me ha quedado una masa súper dura prácticamente con textura de estirar con rodillo. , no una textura para trabajar con manga Cuál es el batidor que llamas mixer? Eléctrico o el fouet? Y el tamaño de los huevos y las medidas de harina mantequilla y azúcar en gramos si eres muy amable .
Grácias 🙂
Hola Jessica! siempre utilizo huevos grandes (L) para hornear. Si utilizastes medianos agregale una yema adicional para compensar los liquidos de la receta. Saludos!
La hicee me encanto
que bueno! me alegro que te haya gustado!
Me encantaron!! Te felicito, las hice tal cual tú receta y quedaron espectaculares, mis hijos no paraban de comerlas… Son ahora oficialmente las favoritas de mi casa.
Que bueno que a tus hijos les gusto Katherine!
Gracias por la receta el sabor muy similar a mis amadas chocochitas. Yo deje las mías un poco más de tiempo para que quedaran más tostadas y un par de minuticos de broil quedaron deliciosas!
Que buena idea lo del broil Patty! lo voy a intentar a ver que tal me salen asi!
Hola, puedes poner en gramos la cantidad de harina y de mantequilla por favor. gracias!
Hola Miguel, bajo la lista de ingredientes hay una opcion llamada “us metric” presionas alli y te sale en gramos.
Increíbles! Gracias por compartir la receta. Nos las devoramos en 3 días. Una manera de recordar Venezuela viviendo en Alemania
Me alegra mucho que les haya gustado!
hello i just found this recipe and i’m very interested to try it but i have question, can we freeze the dough? i’d like to weight them in advance and then just pop it to the oven when i like it i’d like to have them fresh baked, if can’t how long can the cookies stay in room temperature after it finished baked?
yes you can freeze the dough and just bake them frozen at 325 degrees for a few more minutes that the recipe says