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.

Enjoy!

Chocolate Chip Cookie Mini-Pies

Print Recipe

Chocolate Chip Cookie Mini-Pies

Whoopie Pie pan needed for this recipe. If you don't have one, you can use a muffin pan or just make plain ole chocolate chip cookies!

Course: Dessert

Cuisine: cookies

Author: Hip Foodie Mom; adapted from the NY Times CCC Recipe

Ingredients

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks 1 1/4 cups unsalted butter
• 1 1/4 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!

Instructions

• 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).