Tiny Chocolate Chip Cookies

I secretly call these gems the better-than-Famous Amos chocolate chip cookies because they are so adorably tiny and did I mention how delicious they are... be careful... they are quite addictive.

This recipe is originally from epicurious but I did some modification. It takes about 2 hours to make 240 tiny cookies, premium butter and high quality chocolate morsels are the keys to this recipe's success.

These cookies are so fabulous that they can make you famous... like Amos.

Ingredients:

1/2 cup unsalted butter, softened or at room temperature

2/3 cup packed light brown sugar (but if you are conservative about sugar intake, cut it to 1/2 cup)
1 large egg
1/2 tsp pure vanilla essence
1 cup all-purpose flour (sifted)
1/2 tsp baking soda
3/4 tsp salt
1 1/4 cups imported semisweet tiny chocolate chips

1. Preheat oven to 400°F or 175°C.
2. Beat together butter and sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla
3. Add flour and mix until just combined and then fold in chocolate chips
4. Place parchment paper on a tray
5. Use a measuring spoon to scoop up 1/2 teaspoons of dough and use a chopstick to roll out the dough, place them about 4 cm apart
6. Bake in batches in middle of oven until golden brown, 6 to 7 minutes
7. Transfer cookies as baked to a rack to cool.

For afternoon snack, dunk these cookies in milk... it's simply heavenly!!!