Happy Cookie Friday! The weekend is just around the corner and, of course, I got a batch of fresh cookies for you! It wouldn’t be Friday if I had no cookies ;) Today I got classic Chocolate Chip Cookies in a not so classic way… they are a bit smaller than usual and work well with a bowl milk: Cereal Chocolate Chip Cookies with Browned Butter! Sounds good, right?!

Some time ago someone decided that miniature cookies, pancakes, or croissants should not be eaten as they are, they should be thrown into a bowl of milk and should be eaten as breakfast cereals. I don’t know if you can call them cereals (since they are pastries, cookies, and pancakes) but that’s what they named it. Make everything tiny and add some milk. Why not ;P
I saw those mini versions of regular baked goods in milk for the first time on Instagram, so I am not the first one to do it… and probably not the last one. It’s a funny idea. A bit too sweet for my liking, but many people are ok with a sweet breakfast in the morning, right? I prefer savory things in the morning, but cheese cookies in milk are just not working ;P


Anyway. The mini chocolate chip cookies are made with browned butter (aka. nut butter). An all-purpose weapon, if you want to improve the flavors of a cookie without adding fancy ingredients or spices. Just butter cooked until it browns and starts to smell nutty… that is all you need! You should definitely give it a try. Browned butter is super easy to make and lasts very long in the fridge… so you have it ready whenever you need it!
These little cookies here are also great for snacking, of course. You don’t have to drown them in milk ;) But if you want to serve them as cereal cookies, I recommend baking them a bit drier to be on the safe side. The whole baking time mentioned in the recipe, if not even a bit longer. The cookies have to be really dry in order to be used as “cereals” – if they are not dry enough, they will soak up the milk immediately, and then you got a chocolate chip cookie milk mess which looks more like a liquid batter. Or similar to porridge ;) That tastes not bad, but I guess you would like to have something crunchy in your mouth for at least a short moment, right?
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
1 1/4 cups (150g) sugar
1/4 cup (50g) brown sugar
1 tbsp. milk
1 medium egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
5.3 oz. (150g) semi-sweet chocolate, chopped
120g Butter
150g Zucker
50g brauner Zucker
1 EL Milch
1 Ei (M)
1 TL Vanille Extrakt
180g Mehl (Type 550)
1/2 TL Backpulver
1/4 TL Salz
150g Zartbitterschokolade, gehackt


DIRECTIONS / ZUBEREITUNG
2. Add the sugars, the melted butter, and milk to a large bowl and mix until light and creamy – takes several minutes. Add the egg and vanilla extract and mix until the mixture is light and airy. Mix the flour with baking powder, and salt – add to the bowl and mix until just combined. Add about 3/4 of the chopped chocolate and fold in. Place the dough in the fridge for at least an hour.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Shape hazelnut-sized balls out of the dough and place with some space in between on the baking sheet (I had space for 48) – place the remaining dough back in the fridge. Press a piece of the remaining chopped chocolate into each of the dough balls and bake for about 7-9 minutes. For Cookies that can withstand milk in a bowl a bit longer, I recommend baking the cookies even longer so they get drier. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.
2. Die beiden Zuckersorten mit der geschmolzenen Butter und der Milch in eine große Schüssel geben und dann auf höchster Stufe hell und cremig aufschlagen – dauert ein paar Minuten. Das Ei und den Vanille Extrakt dazugeben und alles luftig aufschlagen. Mehl mit dem Natron und Salz vermischen und dann zur großen Schüssel dazugeben und nur kurz unterrühren. Etwa 3/4 der Schokolade unterheben und dann den Teig für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Backofen auf 180°C (360°F) vorheizen. Ein Backblech mit Backpapier auslegen. Aus dem Teig etwa haselnussgroße Kugeln formen und mit etwas Abstand zueinander auf das Blech setzen (bei mir haben 48 Kugeln draufgepasst) – den restlichen Teig zurück in den Kühlschrank stellen. Von der verbliebenen gehackten Schokolade jeweils ein kleines Stückchen auf die Teigkugeln setzen für dann etwa 7-9 Minuten backen. Für Cookies, die es in Milch etwas länger aushalten, empfehle ich sogar noch ein paar Minuten länger zu backen, bis die Cookes trocken sind. Aus dem Ofen holen und auf einem Kuchengitter komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.

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Here is a version of the recipe you can print easily.
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Cereal Browned Butter Chocolate Chip Cookies
- Prep Time: 00:30
- Cook Time: 00:09
- Total Time: 02:00
- Yield: 6
- Category: Cookies
- Cuisine: American
Description
Wanna try something new for breakfast? Make some cereal chocolate chip cookies – sweet and delicious!
Ingredients
Instructions
Notes
If you want to eat the small cookies as they are, I recommend baking them like regular cookies – as cereal cookies, they should be baked a bit longer to get them drier so they don’t break immediately when combined with milk.
Keywords: cereal cookies, chocolate chip, breakfast