Mini Chocolate Chip Cookies
48 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 125g unsalted butter (at room temperature)
- 50g sugar
- Β½ tsp vanilla extract
- 1 medium egg
- 100g plain flour
- 100g oats
- ΒΌ tsp bicarbonate of soda
- 50g chocolate chips
Method
- Preheat the oven to 180c fan and line two baking trays with parchment paper.
- Add the butter and sugar to a bowl and beat with an electric whisk.
- Add the vanilla and egg and beat again.
- Add the flour, oats, bicarb and chocolate chips and mix with a spoon.
- Take a teaspoon of the mixture at a time and add to the baking trays. You should be able to make about 48 mini cookies.
- Use a small spoon to mould the mixture into a round cookie shape.
- Bake in the oven for 10 minutes.
- Allow the cookies to cool on the baking tray for a few minutes. They will still be soft when removed from the oven but they will crisp up when cool.