2.1M
YUMini Chocolate Chip Cookies 🍪(Button-Size)
Ingredients
Butter & Sugars
• Unsalted butter (cold, cubed) — 225 g
• Dark brown sugar (packed) — 200 g
• Caster sugar — 35 g
Wet Ingredients
• Vanilla bean paste / extract — 10 g
• Full-fat plain yogurt — 30 g
• Sweetened condensed milk — 15 g (1 tbsp)
Dry Ingredients
• All-purpose flour — 310 g
• Cornflour — 7 g (1 tsp)
• Baking powder — 3 g
• Baking soda — 2 g (½ tsp)
• Fine salt — 4 g (¾ tsp)
• Instant coffee (optional) — 1 g (¼ tsp)
Chocolate
• Dark chocolate chips — 162 g
• Milk chocolate chips — 162 g
(Total chocolate: 324 g)
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Method
1. Cream the cold cubed butter with the brown sugar and caster sugar until creamy.
2. Add yogurt, vanilla, and condensed milk. Mix well until combined.
3. Add all the dry ingredients together into the bowl
(flour, cornflour, baking powder, baking soda, salt, and coffee).
Mix just until combined. Do not overmix.
4. Fold in the chocolate chips.
5. Shape:
• Either transfer to a piping bag and pipe small droplets,
• Or roll into very small balls by hand (slightly larger than button size).
6. Freeze the shaped dough for a minimum of 4 hours.
7. Bake at 180°C for 10–12 minutes.
8. Let them cool on the tray before handling.
They’re ready to use, package, sell, or pair with chocolates and dips.
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@yuvrajdewan
