
Yields:
8 c.
Prep Time:
10 mins
Total Time:
2 hrs 20 mins
I'm making the executive decision that cookie cereal is the new breakfast standard. Bold, I know, but these bite-sized, crisp, chocolate chip-packed cookies are just too good not to. Perfect for weekends, birthdays, and every-other-Tuesday, this classic combo of milk-and-cookies is so delightful you can, and should, eat it with a spoon…literally.
I absolutely love this mini-chocolate chip cookie cereal because it channels nostalgia and tastes way better than anything you can buy at the store. With brown sugar, a good dose of vanilla, loads of mini chocolate chips, and a teeny bit of espresso powder, each mini cookie really packs in the flavor. To get that perfectly crisp, cereal-like texture, bake the cookies until lightly golden then let them cool completely on the baking sheet. It’s also important to measure your flour correctly to avoid overly dry cookies (I recommend breaking out your kitchen scale).
Beyond the cereal bowl, I’m thinking these would make the perfect topping for your ice cream sundae, milkshake, or gelato. Use them for decorating your favorite cake or cupcakes. And we’re for sure not going to blame you for simply snacking on these by the handful.
Storage:
Cookies can be stored in an airtight container or large zip-top bag in the refrigerator for up to 1 week.
Freezing:
Prepare dough and roll into balls as directed. Arrange on a parchment-lined baking sheet and place in the freezer until frozen solid, about 1 hour. Store frozen dough in a freezer-safe zip-top bag for up to 3 months. Bake from frozen as directed in the recipe (adding 1 to 2 minutes to your bake time as needed).
Let us know if you take on this fun, mini baking project (pun very much intended) in the comments below. Your cereal bowl will thank you.
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Ingredients
- 2 1/3 cups
(280 g.) all-purpose flour
- 3/4 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1/4 tsp.
espresso powder (optional)
- 2
large eggs
- 1 cup
(2 sticks) unsalted butter, melted
- 1/2 cup
(110 g.) packed light brown sugar
- 1/3 cup
(67 g.) granulated sugar
- 2 tsp.
pure vanilla extract
- 1 1/4 cups
mini chocolate chips
Directions
- Step 1In a large bowl, whisk flour, baking soda, salt, and espresso powder (if using). In a medium bowl, whisk eggs, butter, brown sugar, granulated sugar, and vanilla.
- Step 2Add egg mixture to dry ingredients and gently stir to just combine; be careful not to overmix. Fold in chips until distributed. Cover bowl and refrigerate until cold, 15 to 20 minutes.
- Step 3Arrange racks in upper and lower thirds of oven; preheat oven to 350°. Scoop dough into 1/2-tsp. portions. Roll into balls with your hands and arrange between 2 parchment-lined baking sheets, spacing 1 1/2" to 2" apart. Gently tap each dough ball with your fingertip to slightly flatten.
- Step 4Bake cookies, rotating sheets top to bottom halfway through, until lightly golden, 8 to 10 minutes. Let cool on baking sheets. Repeat with remaining dough with clean sheets of parchment if needed.
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