Mini Brown Sugar Cookies

As you can tell by my previous post, I’m going through a brown sugar phase. It’s just so darn good. When it bakes, it tastes as though caramel and maple sugar had babies.




Oh…and check out my newest tiny food model. Meet Estée Grace who turned 4 months yesterday.




Makes 30 mini cookies


125 g (1/2 cup) butter, room temperature

¾ cup Muscovado sugar (dark brown sugar)

1 egg yolk

¼ tsp salt

¼ tsp baking soda

½ tsp baking powder

1 ¼ cup flour




  1. Preheat oven to 350 F or 180 C, and line 2 baking sheets with parchment paper.
  2. In a medium sized bowl, whisk together flour, salt, baking powder and baking soda and put aside.
  3. In the bowl of your mixer, mix butter with dark brown sugar until light and fluffy.
  4. Add in the egg yolk, beating until just incorporated.
  5. Turn off your mixer and add in the flour mixture, beating until smooth.
  6. Lastly, fold in chocolate chips.
  7. Scoop cookie dough in ¼ inch balls (I used a mini ice cream scooper) and place on parchment paper lined cookie sheet at least 1 inch apart.
  8. Bake 6-7 minutes, or until the edges are just golden.






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