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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Comments
They are the cutest things ever. I bet they're delicious too.
So does anyone know the nutritional facts for these cookies or how many weight watcher's points they are?
I'm so happy to report that your recipes have become staples in my house, Heidi! Last night we had Poached Eggs over Rice (though I fry the eggs because I can't poach an egg to save my life...) and the night before we had the Vegetarian Split Pea Soup, which even my very carnivorous husband loves! And last week my 2-year-old daughter and I made the Triple Ginger Cookies, which she ate up even though they had quite a spicy bite! Just wondering, though, piggybacking on that person who mentioned the McDonald's ad, there's one on here for the High Fructose Corn Syrup, saying it's the same as sugar...? So bizarre that they'd put that on a healthy eating site!! Or maybe they're trying to trick us into thinking it's healthy!! Regardless, thanks for the great recipes, Heidi!!! HS: Thanks for the nice note Marisa. And re: the ads - please just shoot me an email if you see any that don't seem right. Sometimes campaigns end up on sites when they shouldn't, and it just takes an email from me to remedy it. But sometimes you see a problem before I do - so thanks again for the heads up.
Looks yummy, can't wait to try this tasty recipe!
Cute & delish!!
I took one 1/2 of a second look and printed this one! I can't wait to try them. Everything mini and teeny in my house is a hit with my little girls. And using only the best chocolate makes them look even yummier. I'll report back when I'm sure they've disappeared in record time.
I wonder if eating Itsy Bitsy cookies will help me fit into my Itsy Bitsy Bikini. Cute idea. My kids will love them...kinda like silver dollar pancakes...they like eating smaller versions of foods. Probably because then they can say "I just ate 14 pancakes."
These look divine. I love that you use Scharffen Berger chocolate. I sooo want visit the facilities in San Fran. I saw a video of Tim Ferriss visiting and getting a tasting. How thrilling to be able to taste the different chocolates and get an education about them, right from the source! Thanks for another great recipe. Looking forward to trying it out. Sheila
Great ingredients and I love the idea of using crystallized ginger in there as well. These are a perfect "bop" recipe, as my family would say. Definition of bop: something that is tiny, edible, sometimes a little sinful and very tasty. Anything from these cookies to our Mini Thai Bangers and Coconut Mash would qualify :) Thanks again for yet another beautiful, healthy recipe!
Ok, these look dangerous! Why is it that the smaller the cookie, the more I eat of them?
These look tantalizing! I'm wondering if you make them bite-size simply for the aesthetics of teeny, or if that is the way they hold together best. If you made them bigger, would they hold? Fun to serve teeny cookies though. I wonder if I could stop at 2....
Could double sifting regular whole wheat flour work instead of whole wheat pastry flour. These look wonderful and want to make them for a family get-together next weekend.
Holly! Thanks for the tip! hopefully this idea is going somewhere, and not AGAIN into the trash! Happy cooking!
I love putting sugar on tops of cookies, or brown sugar on top of muffins before baking. It just makes it taste so good. I love this recipe because even though the cookies are small, it makes a lot, and I may not eat as many?? (not too sure about that one!)
Yumapotomous - I cannot wait to try these. In particular I appreciate their miniature portion size. Thanks!
I love small things! So much fun to eat and you can keep portions small but still feel like you've satisfied your sweet tooth... "I just want a bite..." I'm always telling my husband! This looks a lot like my favorite cookie recipe I love chocolate chip cookies that are full of oats nuts and chocolate and not to thin and crispy. I like the picture on the cooling rack!
Your comment about shaving chocolate makes me wonder how far the shaving aspect could go before the chocolate would melt entirely in the batter. Has anyone tried using an actual shaver or rasp (I use this one, which produces feather-light shavings)? If it changes the consistency too much, the food processor idea seems like a good one - I just thought I'd hear from others before I picked one method over another.
@Michelle From Heidi's archives: a great cake that uses molasses - Black Sticky Gingerbread https://www.101cookbooks.com/archives/000864.html
can't wait to try these-- such itty bitty cuteness will surely satisfy my nibbly chocolate cravings...
Oh Heidi, your site always makes me want to cook! Luckily, I just cleaned my kitchen, and it's ready for cookies! [As an aside, I made pizzas with your "fave pizza dough recipe" and they came out amazing! As I had forgotten to do them overnight, I just made them at noon, and let them rise in the relatively cool kitchen all day. Fantastic!] It's funny, I'm always hungry for something, but never know what. As soon as I see your site (this happens almost everytime) I realize that that's what I've been wanting. Crazy magic! Tegan
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