The moment has come! It’s time to wrap up this menu with a recipe from the titular book of the IF YOU GIVE A MOUSE A COOKIE series. Of course it was always going to be chocolate chip cookies, but I wanted a way to make them just a bit different. Then I thought: mouse-sized cookies!

This was my first time making mini chocolate chip cookies, but not my first time playing with scale. I’ve made giant chocolate cookies before (once for The Hobbit and another time for Where the Wild Things Are), but mini cookies are a whole different animal. For a giant cookie, you want it to be a bit more poofy and and cakey, since it needs enough structural integrity to hold up to being cut into slices. Mini cookies, on the other hand, should be less cakey to help them retain moisture, since it’s easy to over bake them.

Using my giant cookie recipe as a jumping off point, I scaled down and adjusted the proportions to create a soft, chewy cookie–one that wouldn’t be prone to dryness, even if it’s over baked a minute or two.

I’m very happy with the flavor and texture, though I think they came out a little pale. I think I’ll try refrigerating the dough for a day or two next time. I’ve heard aging the dough like that produces a more golden brown cookie (and more complex flavor!).

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Mouse’s Mini Chocolate Chip Cookies

“If you give a mouse a cookie, he’ll want some milk to go with it.”

— If You Give a Mouse a Cookie

 

INGREDIENTS:

• 3/4 cup flour
• 2 Tbsp malt powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp butter, softened
• 3 Tbsp granulated sugar
• 3 Tbsp brown sugar
• 1 egg
• 1/2 tsp vanilla
• 1/2 cup mini semi-sweet chocolate chips

 

Makes 42 mini chocolate chip cookies

 

INSTRUCTIONS:

1. Preheat oven to 350°F. In a medium bowl, whisk together the flour, malt powder, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugars on medium-low speed. Beat in the egg and vanilla. Gradually beat in the dry mix. Stir in the chocolate chips.
3. Scoop 1 tsp at a time onto an ungreased baking sheet, spacing 1 inch apart. Bake for 5-6 minutes until set. Allow to cool for 1-2 minutes on the pan. Transfer to a wire rack to cool completely. Repeat with remaining dough.
4. Serve with a glass of milk to your favorite mouse friend.
   

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Check out my other recipes
from the IF YOU GIVE A MOUSE A COOKIE series!

Rainbow Sprinkle Baked Donuts from If You Give A Dog a Donut

Maple Walnut Butterscotch Muffins from If You Give a Moose a Muffin

Peanut Butter and Jelly Pancakes from If You Give a Pig a Pancake