itty bitty valentine chocolate chip cookies
One simple technique makes it incredibly easy to bake up dozens of Itty Bitty Valentine Chocolate Chip Cookies just perfect for packaging and spreading love. Will you be my Valentine?
We are clearly obsessed with the genius technique for using piping bags to make tiny chocolate chip cookies posted by Meaghan over at the Decorated Cookie. I had a work meeting last week and obviously couldn’t show up empty handed. Since quite a few of us would be gathering in the central office, a batch of my Teeny Tiny Sprinkle Cookies and these Itty Bitty Chocolate Chip Cookies were just perfect for sharing with a crowd. As I mentioned with the sprinkle cookies, these are sturdy little cookies and were perfect for piling in glad ware and flying cross country.
As expected, they were a huge hit. I’d like to think in part thanks to my addition of heart sprinkles. Cute factor aside, mom and I decided over Christmas that the extra crunch of a few sprinkles really took these little cookies over the top. These crispy little bites of addictive love are just waiting to be gifted to someone special this Valentine’s Day.
Speaking of gifting to someone special, two of my favorite bloggers, foodies and most importantly friends happened to be in town last weekend. Knowing that they planned to be on the road for quite some time, I figured some homemade treats were in order. I lined some mini bakery boxes with red polka dot parchment paper and filled them to the brim with these Itty Bitty Valentine Chocolate Chip Cookies. I tied the boxes up with coordinating curly ribbon for simple yet thoughtful packages of love.
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
- Optional mini heart sprinkles for decorating
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with silicone mats or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In an electric mixer, beat together butter and sugars until light and fluffy. Add vanilla extract and eggs, one at a time, beating until well combined.
- Gradually add flour mixture, beating until dough is formed. Fold in mini morsels until well incorporated.
- Transfer dough to disposable decorating bags and twist top closed. Bag clips help keep dough from leaking out the top.
- Cut approximately one inch off of the bottom of your decorating bag and begin to pipe marble sized balls onto prepared baking sheet. Place a small pinch of mini heart sprinkles atop each cookie.
- Bake at 350 degrees Fahrenheit for 4-6 minutes. Closely watch starting at 4 minutes until you get comfortable with your oven's baking time. For us, 5 minutes achieved cookies that were ever so slightly golden on the edges.
- Transfer to wire rack to cool completely before packaging. Store in an airtight container for up to one week.
Wilton Mini Heart Sprinkles
Small bakery boxes and decorative parchment liners were found at Sur la Table. Also available at your local craft store.