Chocolate Chip Cookie Mini-Pies . . well, sort of. .
My sister’s family was recently in town visiting and we were packing food for a picnic on the beach. I wanted to make something a little more heartier than a cookie (so I could pack less) and I also wanted to use my whoopie pie pan (for the 3rd time). These are definitely bigger and you only need to eat one. . or two. . so if you have a whoopie pie pan or want to get one, these are fantastic! Next time, I’m going to press a Reese’s Peanut Butter Cup in the middle, maybe half way through baking and see what happens.
Chocolate Chip Cookie Mini-Pies
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons coarse salt
- 2½ sticks (1¼ cups) unsalted butter
- 1¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet and 1 cup milk chocolate chip morsels
- Sea salt to sprinkle on top (optional, but highly recommended!)
- Preheat oven to 350 degrees. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a stand mixer fitted with paddle attachment, cream the butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, for about 5 -10 seconds. Mix in chocolate morsels.
- Scoop mounds of dough (about 1.5-2 tablespoons worth) into each cavity in the pan. Sprinkle lightly with sea salt and bake until golden brown but still soft, about 15-17 minutes (depending on how much you scoop out; just check the cookies).