Itsy Bitsy Chocolate Chip Cookies

Itsy Bitsy Chocolate Chip Cookies Recipe


I recognize the lead photo for this post makes these cookies look enormous. They're not. In fact, one of these cookies is about the size of a half-dollar, and you might be able to fit a dozen of them in the palm of your hand. And while the photo might be a bit misleading, the trade-off is that you can see all the flecks of shaved chocolate, oats, and walnuts that are packed into every tiny cookie. The grains of sugar on top? They give the cookies just the right amount of crunch. These are the perfect bite-sized cookie, and each batch makes nearly twelve dozen of them.

Chocolate Chip Cookie Recipe

I started working on this recipe over the summer (it took a few tries!). I knew I wanted my cookie to be tiny. I wanted it to be thin, and I wanted it to be golden, crisp, nutty, with plenty of chocolate. I started shaving the chocolate early on, instead of using chips or chunks. It ended up being one of the things that makes these cookies unique -and it allows you to press the dough near flat.

Chocolate Chip Cookie Recipe

The recipe doubles easily, and I can't resist mentioning that ice-cream sandwiches made with them are tres cute and tasty.

 
 
 
 

Itsy Bitsy Chocolate Chip Cookie Recipe

I use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if you like, or if that is all you have on hand. You might also add-in some finely chopped crystallized ginger, chopped raisins or currants, or wheat germ. You could try barley flakes or spelt flakes in place of the rolled oats. There are lots of different ways to take this cookie.

5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)

Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.

Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.

In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.

Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.

I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.

Makes about 12 dozen tiny, bite-sized cookies.

Print Recipe

For new recipes & inspirations

Your Comments


Elana
February 4, 2009

These are so cute, can't wait to try them.

I just made a gluten-free version of your triple chocolate espresso cookies and posted them on my site.

Thank you so much for your awesome recipes and inspiration!

 

Corynne
February 5, 2009

these look so amazing. i too, can't wait to try them. thanks! i'm really really excited about these.

 

Nirvana
February 5, 2009

Mmmm.... ice cream sandwiches!!!! Now I've got to give them a try -- serving them as ice cream sandwiches in a party is such a fun idea!

 

Sophie
February 5, 2009

These look very sweet Heidi. I love it that you've tailored the recipe so carefully to make sure that these work well small.

I have lots of nutritionist and health conscious friends and tiny cookies tend to go down very well (they still eat three or four of them mind!).

 

Maggie
February 5, 2009

these are adorable. Scharffen Berger is definitely the best option :)

 

Rose
February 5, 2009

These look great! I'm going to make a big batch for the office next week. I really appreciate your use of healthier ingredients in your baking. Is the molasses for flavor or to reduce the sugar? Is there a way to eliminate the cane sugar entirely? Would it work to sub agave nectar?

On another topic, I'm wondering why some McDonald's ads are appearing on your blog? I totally understand the need to advertise, but that particular ad seems contrary to your philosophy. Is there no way to filter them out?

Thanks for a great blog!

HS: HI Rose, if you end up doing a non-cane version with success - let me know. I didn't go that route here. And thanks for the heads up re: the ads, I'll look into it.

 

anushruti
February 5, 2009

These look wholesome with the incredible and deep flavours of chocolate.

 

gastroanthropologist
February 5, 2009

I love everything itsy bitsy! I always bake my cookies teeny, so I'm excited to try these since they are tailor-made to be small!

I think I will try your crystalized ginger suggestion. That sounds really good with the chocolate and walnuts.

 

Gina
February 5, 2009

Oh my. Those look delicious...although I am sure I could polish off two dozen at once!

 

Jennifer
February 5, 2009

Oh how very cute!!!! The entire recipe is perfect!

 

Oh my - these look amazing! Will be perfect to make for Valentine's Day next week!

 

Dana McCauley
February 5, 2009

So, if you can fit a dozen of them in your hand, that means you should be able to fit at least one and a half dozen in your mouth at once, right?

Sorry, I have a 12 year old son. Ideas like that one are common around here!

 

Louise
February 5, 2009

These look so cute! I wonder if it would work to put the chocolate and walnuts in a food processor and reduce it to rubble? That might work to get the pieces nice and small - although I guess you'd have to make sure everything was fairly cold to avoid the processor motor melting the chocolate. Will have to give it a try (although keeping things cold in London right now = not hard!)

 

Meg
February 5, 2009

Heidi,

I love this recipe! I have been trying to back with coconut flour (a lot better for low carbs and diabetes) but every time I bake with it (combined with splenda) it is a MESS! The CF seems to take all the moisture out, its horrible the batter NEVER comes together and it all crumbs. Have you ever worked with it? Any help? Thanks! keep the recipes coming!
m.

 

Keri
February 5, 2009

These look der-licious, and I can't wait to try them. Their teensiness makes you feel so virtuous. I made the triple-ginger cookies last week - a smashing success.

 

Sara
February 5, 2009

These sound great! I like the idea of the sugar on top.

 

Holly@aiminghigh
February 5, 2009

To Meg: According to the book on my shelf, Cooking with Coconut Flour by Bruce Fife, cf is gluten free and absorbs liquid like crazy so it cannot be substituted 1 for 1 in standard flour recipes. Increasing liquid is a must. Using 1/2 cup cf? Increase liquid by 1/2 cup. The example he provides for a general rule of thumb is recipe calls for 1 cup wheat flour substitute it with 3/4 cup wheat flour, 1/4 cup cf, AND 1/4 cup liquid.

If one needs to be gluten-free as well, there would need to be a whole lot of more substituting going on to remove the rest of the wheat flour.

 

Adrienen
February 5, 2009

Oh. Em. Gee. These are so cute, I can't wait to make them!

 

Chris
February 5, 2009

These are adorable. And an ice cream sandwich made with these sounds heavenly!

 

Very sweet! I'm interested in the blackstrap molasses ingredient--I've taken it sort of like medicine to get iron in my diet, but I've never baked with it! Anyone have any tips about how and when to use it in baking, in general?

 

Diana G
February 5, 2009

I love your cookie and dessert recipes but I can no longer eat gluten. Do you have any gluten-free substitutes for the wheat flour and oats?

 

Megan
February 5, 2009

Oh these just look delicious. I can't wait to do these soon...yummy

 

Lu
February 5, 2009

Those tiny cookies look amazing. I bet they pack a great taste punch!

 

Laura
February 5, 2009

I love the idea of mini cookies...they feel guilt free somehow.

 

lisaiscooking
February 5, 2009

These are great, little snack-sized cookies. They look just right for chocolate chip!

 

SK
February 5, 2009

I have a party coming up and these will be PERFECT! Thank you!

 

Nick
February 5, 2009

These look wonderful, they have a whole bunch of great stuff in them and whole grain to boot! They look like those 1-bite cookies in Trader Joe's only better

 

Pearl
February 5, 2009

Oh em gee! At first, I thought they were fleur de sel on the top of the cookies! MMM :)

 

Because the yield is so large (in terms of number of cookies), it would be a great way to make a thank-you gift for multiple friends or colleagues in one simple recipe. You could wrap them up in something pretty, and then give them as a token of your appreciation. I think they're adorable.

 

Because the yield is so large (in terms of number of cookies), it would be a great way to make a thank-you gift for multiple friends or colleagues in one simple recipe. You could wrap them up in something pretty, and then give them as a token of your appreciation. I think they're adorable.

 

PQBaggs
February 5, 2009

I made the Triple Ginger Cookies you posted (which were gingery and lovely). I created half tablespoon balls by using filling a 2 tablespoon cookie scoop, leveling it off using the side of the bowl and was quickly able to produce a line of 2 tablespoon balls. With a knife, I quartered the balls, rolled the resulting pieces into balls which I swirled in a small bowl of sugar to coat.

I also chopped my crystalized ginger fine (with an oiled knife as someone suggested). It didn't seem fine enough, so I threw it in the blender and gave it a couple of quick whirls. It came out the consistency of coarse sugar--it dispersed through the cookies beautifully. The ginger I used was very dry, so I may have been lucky I didn't end up with a sticky mess. Next time I plan to coarsely chop the crystalized ginger and add it and the sugar to the blender and see how that works.

 

Sarah
February 5, 2009

Awesome! I wonder what the photo of the cookies would look like with a half dollar or quarter next to them for comparison...just wondering from the photographer point of view! Thanks!

 

Val
February 5, 2009

Awwww... These look really great! I'm trying them in my mind. And gonna try to cook them soon.

 

Fit Bottomed Girls
February 5, 2009

Usually I like soft, chewy cookies, but I think I could make an exception for these...

 

Famcruisefun
February 5, 2009

These look great! Unfortunately, my son is allergic to nuts - has anyone tried these without nuts? Do you think wheat germ would be a good substitute?

 

Allyson
February 5, 2009

We have a family member who has a gluten sensitivity (though not full blown allergy) and she doesn't eat wheat, in general. However, we discovered that spelt flour doesn't set her off at all. I think I'm going to try this with spelt and see how it goes!

 

cook4seasons
February 5, 2009

Rose, if you sub agave nectar, you need to reduce the amount by 25% and that goes for other liquids, too. Sucanat is a great alternative to cane sugar - it still contains nutrients and offers that same crunch.
Michelle, any recipe that calls for molasses can take blackstrap. I have a great recipe for a pear gingerbread style cake that I'll post soon. You can also use it in oatmeal with walnuts.
Heidi - another delicious option for my fave sweet!

 

Kristin
February 5, 2009

I made Nikki's Healthy Cookies once and they immediately became my favorite cookie. I now have to have them on hand, in my freezer, at all times. Then I made the black bean brownies, which were also a hit. I think at this point if you told me to make cookies out of kale and tofu, I would do it. I can't wait to try these.

 

Ashley
February 5, 2009

If only I had this recipe last night! I made cookies for a Napa ladies night tonight. I plan on sprinkling sugar with a pinch of Japanese sea salt when I bake them this evening! We are going to make ice cream sandwiches at the party. mmm 3 twins ice cream and warm chocolate cookies!

 

Spinach Tiger
February 5, 2009

Crispy, crunchy, tiny, chocolate. Sold. There ARE ways to enjoy a sweet treat and be healthy and happy. I'm on my way to whole foods to shop. I have six gift boxes ready to be filled with "something" for Valentines. This might be it.

 

Tegan
February 5, 2009

Oh Heidi, your site always makes me want to cook! Luckily, I just cleaned my kitchen, and it's ready for cookies! [As an aside, I made pizzas with your "fave pizza dough recipe" and they came out amazing! As I had forgotten to do them overnight, I just made them at noon, and let them rise in the relatively cool kitchen all day. Fantastic!]

It's funny, I'm always hungry for something, but never know what. As soon as I see your site (this happens almost everytime) I realize that that's what I've been wanting. Crazy magic!

Tegan

 

Jess
February 5, 2009

can't wait to try these-- such itty bitty cuteness will surely satisfy my nibbly chocolate cravings...

 

sarvamitran
February 5, 2009

@Michelle

From Heidi's archives: a great cake that uses molasses -

Black Sticky Gingerbread
http://www.101cookbooks.com/archives/000864.html

 

Samantha
February 5, 2009

Your comment about shaving chocolate makes me wonder how far the shaving aspect could go before the chocolate would melt entirely in the batter. Has anyone tried using an actual shaver or rasp (I use this one, which produces feather-light shavings)? If it changes the consistency too much, the food processor idea seems like a good one - I just thought I'd hear from others before I picked one method over another.

 

Emma
February 5, 2009

I love small things! So much fun to eat and you can keep portions small but still feel like you've satisfied your sweet tooth... "I just want a bite..." I'm always telling my husband! This looks a lot like my favorite cookie recipe I love chocolate chip cookies that are full of oats nuts and chocolate and not to thin and crispy. I like the picture on the cooling rack!

 

Angela Randall
February 5, 2009

Yumapotomous - I cannot wait to try these. In particular I appreciate their miniature portion size. Thanks!

 

Jennifer
February 5, 2009

I love putting sugar on tops of cookies, or brown sugar on top of muffins before baking. It just makes it taste so good. I love this recipe because even though the cookies are small, it makes a lot, and I may not eat as many?? (not too sure about that one!)

 

Meg
February 5, 2009

Holly! Thanks for the tip! hopefully this idea is going somewhere, and not AGAIN into the trash! Happy cooking!

 

Rosemary
February 5, 2009

Could double sifting regular whole wheat flour work instead of whole wheat pastry flour. These look wonderful and want to make them for a family get-together next weekend.

 

Rachelle's Kitchen
February 5, 2009

These look tantalizing! I'm wondering if you make them bite-size simply for the aesthetics of teeny, or if that is the way they hold together best. If you made them bigger, would they hold? Fun to serve teeny cookies though. I wonder if I could stop at 2....

 

Erica
February 5, 2009

Ok, these look dangerous! Why is it that the smaller the cookie, the more I eat of them?

 

Great ingredients and I love the idea of using crystallized ginger in there as well. These are a perfect "bop" recipe, as my family would say. Definition of bop: something that is tiny, edible, sometimes a little sinful and very tasty. Anything from these cookies to our Mini Thai Bangers and Coconut Mash would qualify :)

Thanks again for yet another beautiful, healthy recipe!

 

Sheila | Live Well 360°
February 5, 2009

These look divine. I love that you use Scharffen Berger chocolate. I sooo want visit the facilities in San Fran. I saw a video of Tim Ferriss visiting and getting a tasting. How thrilling to be able to taste the different chocolates and get an education about them, right from the source!

Thanks for another great recipe. Looking forward to trying it out.

Sheila

 

StuffCooksWant
February 5, 2009

I wonder if eating Itsy Bitsy cookies will help me fit into my Itsy Bitsy Bikini.

Cute idea. My kids will love them...kinda like silver dollar pancakes...they like eating smaller versions of foods. Probably because then they can say "I just ate 14 pancakes."

 

JoAnne
February 5, 2009

I took one 1/2 of a second look and printed this one! I can't wait to try them. Everything mini and teeny in my house is a hit with my little girls. And using only the best chocolate makes them look even yummier. I'll report back when I'm sure they've disappeared in record time.

 

VeggieGirl
February 5, 2009

Cute & delish!!

 

brian b.
February 5, 2009

Looks yummy, can't wait to try this tasty recipe!

 

Marisa
February 5, 2009

I'm so happy to report that your recipes have become staples in my house, Heidi! Last night we had Poached Eggs over Rice (though I fry the eggs because I can't poach an egg to save my life...) and the night before we had the Vegetarian Split Pea Soup, which even my very carnivorous husband loves! And last week my 2-year-old daughter and I made the Triple Ginger Cookies, which she ate up even though they had quite a spicy bite! Just wondering, though, piggybacking on that person who mentioned the McDonald's ad, there's one on here for the High Fructose Corn Syrup, saying it's the same as sugar...? So bizarre that they'd put that on a healthy eating site!! Or maybe they're trying to trick us into thinking it's healthy!! Regardless, thanks for the great recipes, Heidi!!!

HS: Thanks for the nice note Marisa. And re: the ads - please just shoot me an email if you see any that don't seem right. Sometimes campaigns end up on sites when they shouldn't, and it just takes an email from me to remedy it. But sometimes you see a problem before I do - so thanks again for the heads up.

 

AJ
February 5, 2009

So does anyone know the nutritional facts for these cookies or how many weight watcher's points they are?

 

The Food Hunter
February 5, 2009

They are the cutest things ever. I bet they're delicious too.

 

Ilana
February 5, 2009

What a great cookie! It will satisfy the health nut in me and the chocolate nut in my husband. I made some whole wheat oatmeal cookies with walnuts and molasses last week, and they turned out well, too. These probably have similar flavor, but I bet the chocolate really make them!

 

Kelsea
February 5, 2009

Oh, I just want to grab it out of the picture! They look so good! I should make these for my cosmetology society! They are all for the chocolate! Gimme, Gimme!

 

Mandy
February 5, 2009

Maybe a stupid question: is the 1/2 cup walnuts before or after chopping?

 

ashley (sweet & natural)
February 5, 2009

Those are absolutely adorable and delicious sounding.

 

John
February 5, 2009

* * * * *
I do not even like chocolate chip cookies.
But I do like my oatmeal cookies.
Since I feel that way and strongly ... then why was I so obsessed to try these "itsy-bitsy things".
Today I received your email touting the wonders of these "Itsy-bitsy things".Yeahhhh. I had to make them today.
The first cookie sheet comes out of the oven and is transferred to the cooling rack. I taste one.
Then I tasted each one from that sheet.
The are very delicious!!!
Now I have to explain why I am short on the total count of cookies and why I am not hungry for dinner or own up to my "munchies". Yeah...but it was worth it.
I give five stars * * * * *
Most excellent. Thank you for sharing and posting your recipe.
They are a keeper and will be making them again soon to send to my daughter.
John
Santa Rosa, CA

 

Sakura
February 5, 2009

Hi !
I am sakura from Tokyo , Japan .
I LOVE your blog, everything is looks so yummy !
As a reader of your blog, I must tell you how much I enjoy it.
Fantastic!!!
You're on my daily list!
Thanks for giving me so much inspiration!

 

heidi leon
February 5, 2009

Oh Heidi, this cookies look so yummy, I really want to give them a try.

Thanks for being such an inspiration for all of us. I totally adore your blogs, and most of all, loooove your name ;-)

heidi (leon)

 

Jo
February 5, 2009

I tried the triple ginger cookies last week and I loved them. They went right to the top of my favorite cookie list. My daughter, who has a wheat sensitivity, loved them as well. These chocolate cookies look just as good. Your site has renewed my interest in cooking which has flagged badly now that there are just two of us at home.

 

Christina
February 5, 2009

I made these tonight after a long day, cutting the recipe in half. After eating about 7 of them, I thought to myself, "my, these sure are salty, but Heidi has said she really likes salt; wait, these are also bigger than she described them to be. Hmm." And then I realized that when I halved the recipe, I forgot to halve the leavening, salt, and molasses. Yikes!

But you know what: they were still delicious! Maybe the extra molasses helped neutralize the extra leavening?

 

Liz Koppert
February 5, 2009

These look super-cute! I'm gonna have to try them ;)

 

Hayley
February 6, 2009

Your cookies sound delicious. I love what the shaved chocolate does to their look, and I imagine their taste. I bet these would be great with a little spice, or some fleur de sel sprinkled on top.

 

Hillary
February 6, 2009

Tons of yummy ingredients packed into that tiny cookie!

 

lilibet
February 6, 2009

I made these as soon as I saw the recipe. They are delicious, even though I accidentally added an extra egg and they spread all over the place. They just might be my favorite chocolate chip cookie ...

 

Hilda
February 6, 2009

These look amazing and I just went out to get the ingredients for them I didn't have on hand... now I was wondering if you think they would freeze well?

 

The Duo Dishes
February 6, 2009

12 dozen bite sized babies! That's a lot of cookies. If they're that small and look that good, they won't last.

 

Kalinda
February 6, 2009

Aww, how cute. Guess it's time to play around with flours and see if I can make these work.

 

Laurene
February 6, 2009

I want to use maple syrup instead of sugar. Eliminate the egg? Any suggestions appreciated!

 

Amy
February 6, 2009

How did you know what I need today for my PMS cravings? Love me some good, dark chocolate and some nuts. And they're good for me too - shazam!!!

 

lisa (dandysugar)
February 6, 2009

These little cookies look delicious! I really love the healthier ingredients. Perfect for just a bite of sweetness.

 

Carly
February 6, 2009

these are amazing. I have tray two in the oven right now, but had to comment already. Even the dough was amazing by itself-- I'm surprised any was left for the cookies. The molasses adds the greatest flavor-- thank you for these!

 

Poppy Keating
February 6, 2009

they look fabulus

 

judy
February 6, 2009

Heidi,
The first batch is just out of the oven. Perfect. Wet fingers make all the difference in flattening out the dough (otherwise, so sticky, am too tempted to lick my fingers). Little size is perfect for the toddler little people. Having friends over for dinner tonite, and am ready to impress with the itsy-bitsy ice cream sandwiches. Thank you, again, and again, and again! xx

 

Alisa - Frugal Foodie
February 6, 2009

I love that this recipe uses whole grains. Those look yummy .... so I can eat ten guilt-free right?

 

Kathleen
February 7, 2009

Made the batter up last night and my oven is warming as I type so I can bake them up! I'm so excited!!

Also, if there are any of you following weight watchers out there & trying to eat REAL food -- these calculate out to 1/2 pt. each.

Thanks Heidi, for such a great little treat!!

 

Kathleen
February 7, 2009

I just made these!!! They are just the yummiest little things. One thing, though - I made them 1 Tbs. size & should have gotten 72 cookies out of the batch (measured each one with measuring table spoon & scraped edge of spoon on the bowl) but came up 25 short with only 47 cookies. Anyone else have this happen? Just curious :)

Thanks for a fab-u-lous recipe, Heidi! I plan to try them as golden raisin walnut oatmeal next time :)

 

KM
February 7, 2009

Just made these and they are tasty. I ended up w/ bigger cookies, that took longer to bake. I tried some w/ sea salt sprinkled on top instead of sugar, but prefer the sugar on top. Would make these again for sure.

 

Renee
February 7, 2009

if I were to veganize these, do you think I'd have better luck with the powdered egg replacer, or the ground flaxseed with water? I want to make them for Valentine's day for the office!

thanks and keep up the wonderful blog!

 

Haley
February 7, 2009

I followed the recipe to a T, and only got 3 dozen cookies. Did you half a "teaspoon" instead of "tablespoon"?

HS: Ok yes, I'm looking at the tea vs. tablespoon right now. I went with teaspoon. Yikes, my apologies. I'll update the recipe. I'm sure they tasty at a 1/2 tablespoon, but not as itsy bitsy.

 

Abby
February 7, 2009

These look amazing. I love tiny crispy cookies. It's like gourmet cookie crisp. I can't wait to try them, plus chopped up candied ginger,yum

 

Mardi
February 7, 2009

Hi Heidi,

I have recently become vegetarian, and I have always admired your site and it's recipes, although I've never made them! :) It's not that I am having trouble not eating meat--I can do that easily--it's that I can't find anything to eat that has some protein and is not pre-frozen or tastes gross.

The rest of my family are carnivores, so it's hard for my Mom to make something that everyone can eat... so, is there an easy, delicious recipe you suggest that I can make? All of your recipes look oh-so-good! Thank you so so much!

--Mardi

 

lisa (lost pezhead)
February 7, 2009

I made a run to whole foods tonight and am ready to bake these! can't wait to try the result!

 

Sasha
February 7, 2009

I made these cookies yesterday. They were fun to make and yummy.

I got a little lazy on my last batch and didn't tear the teaspoon sized ball in half. I wish that I had, the tiny version is better.

I found that 7 minutes was a little too much-- watch the time so they aren't too crunchy!

I also thought molasses taste was a little too strong and so will lessen it the next time I make these.

 

Cameron
February 8, 2009

These cookies look absolutely adorable, and I can't wait to try them ^^ Thanks for another great recipe to try!

 

Sherri
February 8, 2009

Thanks so much for providing alternatives for oats in this recipe! (I'm allergic to oats.) I appreciate it! :)

 

jeni
February 8, 2009

Made these yesterday and didn't see the edit. Used half a tablespoon of dough and got about 70 cookies. I think they're just the right size but I'm curious to see them at half a teaspoon as well. Omitted nuts. Will probably make more this week bc I thought they were fabulous!

 

Beth
February 8, 2009

I second Mandy's "may be a stupid question, but..."

Measure the nuts before or after chopping? I always wonder this about herbs, too...

HS: Hi Beth (and Mandy), in this case I measured after. Sorry for the delay in responding!

 

Susan
February 8, 2009

Hi there - can I use golden syrup instead of the molasses? I'd rather not go out and buy and entire tin of molasses for a single measurement!

HS: Yes, you should be fine :) -h

 

Gretchen
February 8, 2009

I just made these, and they are RIDICULOUS!! OMG, I don't wanna share...

btw, I chopped the chocolate in the food processor. It was very fine after that, and did not melt one bit.

 

lisa (lost pezhead)
February 8, 2009

i thought these were just perfect!! i love the tiny size! at first i thought 1/2 tsp was so little, but they actually spread out a lot in the oven. i was excited to use whole wheat pastry flour and get to buy some fine chocolate! thanks for sharing this!!

 

chirs
February 9, 2009

I really Like cookies very much, After reading your blog I came to a decision from Now onwards I'll be preparing them Myself.

 

Ruchi
February 9, 2009

I've tried making cookies 3 times in the past 20 years, all unsuccessfully, and I had given up until I saw this recipe! Do you think it would be ok to substitute the molasses with honey? (or light corn syrup, gasp!)

 

tz
February 9, 2009

I'd like to use less sweetener. Sugar makes me anxious. Would it be OK to 1/2 the sugar and molasses? Or use agave nectar instead?

 

Sabina
February 9, 2009

I just found your site via simply breakfast. I can't wait to go thorugh the many recipes listed!! Eveything looks so amazing!!

 

Holly
February 9, 2009

Heidi, these are a total hit! I made them last night - I got exactly 6 dozen, though, not 12. My initial dough balls might have been larger than 1 t., though - I used my smallest disher. But they're still one-biters, and utterly yum. Plus, the house smelled amazing! Thanks.

 

meg
February 9, 2009

soooo yummy! i love the subtle flavour of the molasses. and the dough itself was killer, i was having trouble not just eating it all straight from the bowl. thank you!

 

Talita
February 10, 2009

Wow! These cookies looks great! So crunchy and yummy!

 

margret stahl
February 10, 2009

They look so delicious , I will try them out.

 

Clim
February 10, 2009

Hi Heidi, thanks so much for the recipe and your site. I've been reading you for a while but am finally coming out of the closet to tell you that these cookies were absolutely amazing. Love the concept of both your cooking and this cookie.

I did sub a few things for this recipe and thought I'd share. I used half AP flour, half WW pastry flour (I like chewier cookies and thought the AP might help in that respect), brown sugar, halved the oats and subbed in unsweetened organic coconut for the rest, doubled the salt, and used Trader Joe's bittersweet chocolate. I didn't have molasses so I also subbed brown rice syrup. Baked the cookies at 350 for exactly 7 minutes and cooled completely on the sheet. While my cookies look like they spread thinner than yours in your beautiful photo, they're perfectly chewy. The chocolate is not overpowering, and you can taste the coconut and the great texture of the oats. These are my new favorite cookie and yes, I find you eat many many more when they're small. Yikes. Thank you so much!

HS: Hi Clim, thanks for the nice note and for reporting back - the coconut sounds great. I'd like to do some sort of version of these cookies w/o using a granulated sugar, and I was actually thinking that brown rice syrup might be a nice component - we'll see.

 

Vadim
February 10, 2009

Hello.
Well, i'm searching for a long time for some healthy recepies. This one looks quite good, but can you imagine what happens in your body when you mix salt with sugar?
or walnuts (proteins) with flour (carbohydrate). Most of the people blame the sweets of making them fat and unhealthy, however its mixing these ingredients which add to their troubles.
The worst is mixing egg with sugar, such a big mistake for ones health. Use fruits and no proteins, just some carbohydrates, and your stomach will thank you.
Thank you heidi for the wonderful cookies "Nikki's Healthy Cookies", this is how healthy cookies should look like :) Enjoy the taste, but don't forget about what happens after the food passes the tongue :)

 

Charli
February 10, 2009

I am not the best baker and these cookies came out perfect! They flavor is amazing! They were a hit with my whole family. Thanks!

 

laura
February 10, 2009

i made these for a party this weekend, and they were a huge hit! everyone raved about them!

 

Susie
February 11, 2009

These cookies were AMAZING!! I used date sugar instead of the cane sugar, and they turned out just fine. I gave some to my best friend, and she said, "I'd pay MONEY for these!" Yum yum - thank you for these culinary delights!!!!!!! I'm making them for a sister/daughter reunion coming up - we ALL love chocolate...

 

leigh
February 11, 2009

Heidi,

I made these tonight replacing 1/2 cup of the oats with a mixture of toasted coconut and toasted wheat germ. I toasted the two ingredients together in a skillet before adding to the dry mixture.

Also, I only baked them for 6 minutes...I'm thinking the toasted replacements make the cookies inclined to crisp faster.

The cookies are delicious and packed with tiny goodies of all kinds--their size makes them perfect/dangerous for a road trip!

Thanks for the inspiration,
leigh

 

Mariangela
February 11, 2009

Heidi - These are delicious! Made them tonight and my husband could not control himself (eating the cookies!)....great texture and flavor. Thanks for sharing....

 

Patricia Scarpin
February 12, 2009

Heidi, I love tiny cookies! These look delicious and lovely, very delicate.

 

Ann
February 12, 2009

Now those are just too cute. I love the size and that you get 12 dozen. Can't wait to try these. Thanks

Ann

 

Ann
February 13, 2009

WOW This site is amazing, yummy.
Thank you for putting such a great resource up. My son is Vegan and Í find it hard to know what to cook him sometimes.

 

Gracie
February 13, 2009

OMG, those are soooo cute!! I cannot wait to try them!! I hope they are good! I think I might bring them to a Girls-Night-Out party with my friends! They'll be perfect!

Thanks for the fantastic recipe!

-Gracie

 

Barb
February 14, 2009

Heidi, I just made these cookies for my children as a special Valentine's Day treat. They are exceptional, wonderful, and so tasty. I could not be more pleased with your recipe. By now I have made countless recipes from your website, both sweets and savories, and I have never been disappointed.

Each one turns out gorgeous, delicious, and wholesome.

Thank you again.

HS: I'm so glad you liked them Barb. I wish I had a few right about now ;)

 

Julia
February 15, 2009

I made these for my boyfriend for Valentine's Day and we both LOVED them! They are so cute, and even though they're tiny they have so much yummy flavor. Thanks for the recipe! :)

 

Sassy Molassy
February 16, 2009

I made these last Friday and brought half to my office and sent half to a vday blogger exchange. I added raisins and craisins to half the batch. Yum yum! Making orange pan-glazed tempeh tonight. Thanks for the great recipes!