Christmas Mini Jacques Torres
Tiny, crispy-chewy, chocolate chip cookies with a chocolate-dipped bottom that is colored for Christmas. These are a Christmas-ified version of the insanely popular Jacques Torres Cookies (mini)!
Servings: 50 mini cookies
Ingredients
- 10 Tbsp (146g) salted butter, softened
- 2/3 cup (162g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup cake flour
- 3/4 cup bread flour
- 1/2 tsp (heaping) baking soda
- 1/2 tsp (heaping) baking powder
- 1/2 tsp salt
- 1 1/2 cups (300g) mini chocolate chips
- Red/green color melts
Instructions
- Preheat the oven to 350° F (180° C).
- In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.10 Tbsp (146g) salted butter, softened, 2/3 cup (162g) brown sugar, 1/2 cup (115g) granulated sugar
- Slow the mixer down to the lowest setting and add the egg and vanilla mixing until combined.1 egg, 1 tsp vanilla
- Slowly add in the dry ingredients, mixing until just combined.1 cup cake flour, 3/4 cup bread flour, 1/2 tsp (heaping) baking soda, 1/2 tsp (heaping) baking powder, 1/2 tsp salt
- Pour in the chocolate chips and mix until evenly distributed.1 1/2 cups (300g) mini chocolate chips
- Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.
- Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.
- Once completely cool, melt the colored candy melts according to the package's directions.Red/green color melts
- Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.
- Pipe approx 1-2 tsp drops of chocolate for each cookie onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.
- Allow the chocolate to set up completely before moving the cookies.
- Store in an airtight container for up to 3 days. Enjoy!
