Mini Chocolate Chip Cookie Dippers
Tiffany Hill
90-95 mini cookies
Dessert
Here’s what you’ll need:
2 Dip Packaging (video): these baking pans lined with greaseproof paper plus sticker/wrap.. Note: I trim stacks of my greaseproof papers to fit these baking pans using this paper cutter. Paper is cut to 7 x 6 inches. I put approx. 20 mini cookies in the pan.
1 Dip Packaging (video): these boxes lined with greaseproof paper plus sticker/wrap.. Note: I cut stacks of my greaseproof papers to fit these baking pans using this paper cutter.
Teaspoon mini scoop (but please see notes at bottom of this recipe)
Condiment cups for dipping sauces
Patriotic Star Sprinkles (optional)
Suggested Selling Price: $8-$10.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
- 8 tablespoons salted butter (113 g), cold and sliced
- ½ cup brown sugar (100 g)
- 2 tbsp white (granulated) sugar (25 g)
- 1 egg yolk (18 g)
- ½ tsp cornstarch (1.5 g)
- 1 /2 tsp baking powder
- 1 /4 tsp baking soda
- 1¼ cups all-purpose flour (158 g)
- 1 cup chocolate chips (170 g)
Ingredients for Dipping Sauces/Frostings
- Note: My favorite pairings are frosting, salted caramel, and chocolate ganache. Please see links:
- ½ batch of American Buttercream (see recipe here)
- Salted caramel (see recipe here)
- Chocolate ganache (see recipe here)
Directions
Step One: Make the Cookie Dough
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, beat the cold, sliced butter with the brown sugar and white sugar until well combined and creamy. *Important: make sure the butter and sugars are fully mixed together before moving onto the next stem.
Add the egg yolk, mixing until smooth.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and baking soda.
Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Note: this is a Levain style cookie. Mixture should be thick. If it feels too dry or crumbly, add ½ teaspoon of milk at a time until the dough comes together smoothly.
Stir in the chocolate chips.
Step Two: Bake the Mini Cookies
Portion the dough using a 1 teaspoon scoop (about 6 grams of dough per cookie). For best consistency, level the scoop or lightly roll into balls if needed.
Place dough on baking sheet, spacing about 1–2 inches apart. Cookies will spread slightly as they bake.
(Optional) For a more polished look, gently press a few extra chocolate chips onto the tops of each dough ball.
Bake at 350 F for 7–9 minutes, or until edges are set and bottoms are lightly golden. Centers should remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.