Mini Dunk Cookies

Warm cookies with cold milk are a perfect snack. These cookies soak up a lot of milk and explode in your mouth. Giving the perfect balance of cookie to milk. Filled with chocochips that melt on your tongue and leave you wanting more. Why delay temptation? Make a batch for yourself today.

Serves: 6-8

Ingredients

1 cup Flour

1 Egg

140g unsalted Butter

2 tbsp Brown sugar

6 tbsp Granulated sugar

¼ tsp Baking Soda

¼ cup Choco chips

Method

Step 1

In a bowl, add your butter to room temperature. Cream butter on medium with a hand blender for 2-3 minutes or till it’s pale and doubles in size. Then add brown sugar and beat until fully incorporated. Scrape down the bowl.

Step 2

Then add granulated sugar and beat until thoroughly combined. Now add your egg and vanilla extract and beat until thoroughly mixed in. Scrape down the bowl. Then add your flour and baking soda, and beat till combined.

Step 3

Now with a rubber spatula, mix in the choco chips. Seal your dough and place it in the refrigerator for a minimum of 2 hours or overnight.

Step 4

Preheat the oven to 165℃. Line a baking tray with parchment paper. Now make cookie balls using 1 tbsp of the cookie dough. Place them 3 inches apart.

Step 5

Place in the oven and bake for 15-17 minutes or till the edges are golden brown. Take them out of the oven and let them rest for 10-15 minutes. Then sprinkle some sea salt and serve with a chilled glass of milk.

Tips

1. Creaming butter is an essential step as it ensures a fluffy texture.

2. Refrigerating your cookie batter enables the flour to break down the dough and the flavours to combine.

3. Try making small cookie dough balls.