Mini Chocolate Chip Cookies Cereal Bowl

Ingredients

• 200 g all-purpose flour
• 1 tbsp cornflour (Cornstarch)
• salt (A pinch)
• 0.5 tsp baking soda
• 90 g butter (Softened)
• 100 g brown sugar
• 25 g white sugar
• 1 large egg (At room temperature; alternatively use 60 g (¼ cup) yogurt)
• 1 tsp vanilla extract
• mini chocolate chips (Measure by heart; approximately 75 g is estimated for nutrition purposes)

Steps

1. 1

   Place the softened butter and both sugars in a mixing bowl. Cream them together with a whisk or hand mixer until well combined and smooth.

2. 2

   Add the room-temperature egg, or the yogurt alternative, to the butter mixture. Whisk until the mixture becomes pale and fluffy.

3. 3

   Add the vanilla extract and mix until incorporated.

4. 4

   Add the all-purpose flour, cornflour, baking soda, and salt. Mix just until a cohesive cookie dough forms; do not overmix.

5. 5

   Fold in the mini chocolate chips until evenly distributed throughout the dough.

6. 6

   If the dough feels too soft to shape, cover and refrigerate it for about 30 minutes, until firm enough to handle.

7. 7

   Preheat the oven to 175°C (350°F). Line a baking tray with parchment paper.

8. 8

   Scoop portions of dough measuring about 1 to 1½ teaspoons each. Roll each portion into a small ball and arrange them on the prepared tray, leaving space between them because they will spread during baking.

9. 9

   Bake at 175°C (350°F) for 8–10 minutes, until the cookies are set and their edges are lightly golden.

10. 10

    Let the cookies cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.

Notes

The stated yield is approximately 130–135 mini cookies. Bake in batches as needed. Serve the cooled cookies in a bowl with milk as a cereal-style breakfast or snack. The 30-minute refrigeration is optional and only needed if the dough is too soft.

Nutrition per serving

• dessert
• snack
• breakfast
• baked
• cookies
• chocolate chip
• kid-friendly
• vegetarian