Shake It Up

Shake It Up! | July 6, 2017

It’s National Ice Cream Month and what better way to kick that off with two of my favorite things: milkshakes AND cookies! While some of you prefer giant cookies, I like to go the route of mini, dunkable cookies! Well, it’s easy to explain why mini cookies are always better, you don’t have to stop after eating one. I like my cookies small, cute shaped and easy to lose track of how many you’ve had. The Tovolo Straw Cookie Cutters are the perfect tool to make these mini cookies, featuring small holes in the middle to slide onto your straw as a tasty garnish to a Strawberry Milkshake.

Today I am baking Chocolate Chip Cookies, just because I haven’t had these for a long time, and I wanted to see how Mini Chocolate Chip Cookies come out compared to a simple Sugar Cookie. Skeptical at first, as the chocolate chips looked giant next to the mini cookie cutters, to my surprise, they turned out great! The big chips looked beautiful in these tiny cookies.

Let’s back up a moment and start from the beginning! There are a million Chocolate Chip Cookie recipes, and you probably have your own recipe at home but we have a go-to office recipe including some insider tips for the perfect, gooey Chocolate Chip Cookie.

Good and fresh ingredients yield good food. It really makes a difference, so use fresh eggs and butter. Secret tip: melted butter. Melted butter makes the cookies fluffier and gives it the perfect texture. Melt the butter before combining it with the other the sugar and eggs. You will wind up with a chewy inside and a nice crisp outside. Factor in the ginormous chocolate chips and you are in cookie heaven!

To get cute and even shaped cookies we rolled out the dough onto a Tovolo Silicone Baking Mat, about ¼ inch thick. After baking off your rolled out cookie, let it cool slightly but not all the way. This allows for you to easily cut out the mini cookies.

But what is a Chocolate Chip Cookie without a milkshake? For me, nothing fit’s better together than a Strawberry Milkshake and Chocolate Chip Cookies.

For the Strawberry Shake, we just blended together strawberry ice cream and milk. Garnish your milkshake by sliding your adorable mini cookies onto the straw, and voilà – you have a delicious refreshing snack.

MINI CHOCOLATE CHIP COOKIES & STRAWBERRY MILKSHAKE

YIELDS 40-50 Mini Cookies & 4 Milkshakes | PREP TIME 1 hour & 10 minutes | PRINT PDF

INGREDIENTS

Mini Chocolate Chip Cookies

1/2 cup (1 stick) salted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt

Strawberry Milkshake

2 cups strawberry ice cream, homemade or store-bought
1 cup milk

DIRECTIONS

Mini Chocolate Chip Cookies

Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. Line a baking sheet with a Tovolo Silicone Baking Mat.
Melt butter in a bowl in the microwave or on the stove in a saucepan. Cool slightly. Whisk the sugars, eggs, butter, and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Roll dough out to about ¼ inch thick. Bake, until golden, but still soft in the center, 20 to 25 minutes, depending on your oven. You want the edges to be crispy but center to be chewy.
Allow cooling for 10 minutes before stamping out your mini cookies. Transfer hot cookies with a spatula to a rack to cool. Add a mini straw to your milk or milkshake, pop on your mini cookies and serve!

Strawberry Milkshake