Itsy Bitsy Chocolate Chip Cookies Recipe
The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.
I recognize the lead photo for this post makes these cookies look enormous. They're not. In fact, one of these cookies is about the size of a half-dollar, and you might be able to fit a dozen of them in the palm of your hand. And while the photo might be a bit misleading, the trade-off is that you can see all the flecks of shaved chocolate, oats, and walnuts that are packed into every tiny cookie. The grains of sugar on top? They give the cookies just the right amount of crunch. These are the perfect bite-sized cookie, and each batch makes nearly twelve dozen of them.
I started working on this recipe over the summer (it took a few tries!). I knew I wanted my cookie to be tiny. I wanted it to be thin, and I wanted it to be golden, crisp, nutty, with plenty of chocolate. I started shaving the chocolate early on, instead of using chips or chunks. It ended up being one of the things that makes these cookies unique -and it allows you to press the dough near flat.
The recipe doubles easily, and I can't resist mentioning that ice-cream sandwiches made with them are tres cute and tasty.
More Chocolate Chip Cookie Recipes
- David Lebovitz's Great Chocolate Chip Cookies
- Whole Wheat Chocolate Chip Skillet Cookie
- Chickpea Chocolate Chip Cookies
- Whole Wheat Oatmeal Chocolate Chip Cookies
- Mesquite Chocolate Chip Cookies
Or explore more favorite cookie recipes - I especially love the classics like these shortbread cookies, these limoncello macaroons, these ginger cookies, or these special snickerdoodles. Have fun baking!
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Itsy Bitsy Chocolate Chip Cookie Recipe
I use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if you like, or if that is all you have on hand. You might also add-in some finely chopped crystallized ginger, chopped raisins or currants, or wheat germ. You could try barley flakes or spelt flakes in place of the rolled oats. There are lots of different ways to take this cookie.
5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)
Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.
Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.
Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.
I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.
Makes about 12 dozen tiny, bite-sized cookies.
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Crispy, crunchy, tiny, chocolate. Sold. There ARE ways to enjoy a sweet treat and be healthy and happy. I'm on my way to whole foods to shop. I have six gift boxes ready to be filled with "something" for Valentines. This might be it.
If only I had this recipe last night! I made cookies for a Napa ladies night tonight. I plan on sprinkling sugar with a pinch of Japanese sea salt when I bake them this evening! We are going to make ice cream sandwiches at the party. mmm 3 twins ice cream and warm chocolate cookies!
I made Nikki's Healthy Cookies once and they immediately became my favorite cookie. I now have to have them on hand, in my freezer, at all times. Then I made the black bean brownies, which were also a hit. I think at this point if you told me to make cookies out of kale and tofu, I would do it. I can't wait to try these.
Rose, if you sub agave nectar, you need to reduce the amount by 25% and that goes for other liquids, too. Sucanat is a great alternative to cane sugar - it still contains nutrients and offers that same crunch. Michelle, any recipe that calls for molasses can take blackstrap. I have a great recipe for a pear gingerbread style cake that I'll post soon. You can also use it in oatmeal with walnuts. Heidi - another delicious option for my fave sweet!
We have a family member who has a gluten sensitivity (though not full blown allergy) and she doesn't eat wheat, in general. However, we discovered that spelt flour doesn't set her off at all. I think I'm going to try this with spelt and see how it goes!
These look great! Unfortunately, my son is allergic to nuts - has anyone tried these without nuts? Do you think wheat germ would be a good substitute?
Usually I like soft, chewy cookies, but I think I could make an exception for these...
Awwww... These look really great! I'm trying them in my mind. And gonna try to cook them soon.
Awesome! I wonder what the photo of the cookies would look like with a half dollar or quarter next to them for comparison...just wondering from the photographer point of view! Thanks!
I made the Triple Ginger Cookies you posted (which were gingery and lovely). I created half tablespoon balls by using filling a 2 tablespoon cookie scoop, leveling it off using the side of the bowl and was quickly able to produce a line of 2 tablespoon balls. With a knife, I quartered the balls, rolled the resulting pieces into balls which I swirled in a small bowl of sugar to coat. I also chopped my crystalized ginger fine (with an oiled knife as someone suggested). It didn't seem fine enough, so I threw it in the blender and gave it a couple of quick whirls. It came out the consistency of coarse sugar--it dispersed through the cookies beautifully. The ginger I used was very dry, so I may have been lucky I didn't end up with a sticky mess. Next time I plan to coarsely chop the crystalized ginger and add it and the sugar to the blender and see how that works.
Because the yield is so large (in terms of number of cookies), it would be a great way to make a thank-you gift for multiple friends or colleagues in one simple recipe. You could wrap them up in something pretty, and then give them as a token of your appreciation. I think they're adorable.
Because the yield is so large (in terms of number of cookies), it would be a great way to make a thank-you gift for multiple friends or colleagues in one simple recipe. You could wrap them up in something pretty, and then give them as a token of your appreciation. I think they're adorable.
Oh em gee! At first, I thought they were fleur de sel on the top of the cookies! MMM :)
These look wonderful, they have a whole bunch of great stuff in them and whole grain to boot! They look like those 1-bite cookies in Trader Joe's only better
I have a party coming up and these will be PERFECT! Thank you!
These are great, little snack-sized cookies. They look just right for chocolate chip!
I love the idea of mini cookies...they feel guilt free somehow.
Those tiny cookies look amazing. I bet they pack a great taste punch!
Oh these just look delicious. I can't wait to do these soon...yummy
I love your cookie and dessert recipes but I can no longer eat gluten. Do you have any gluten-free substitutes for the wheat flour and oats?
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