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.
Of course, you don’t need to be a Venezuelan to love these cookies, they are delicious and tiny, super tiny, 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.
These Mini Crunchy Chocolate Chip Cookies are a copycat of the famous Chocochitas cookies! Miniature morsels of flavor have a crunchy, crumbly texture.
- 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
-
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
You may also like:
Chewy Brown Butter Chocolate Chip Cookies
Truffle Stuffed Chocolate Chip Cookies
World’s Best Chocolate Chip Cookies
Leave a Reply