Servings 81 (1-inch) cookie croutons
Ingredients
- Cooking spray
- 1/2 cup unsalted butter, softened
- 1/4 cup white sugar
- 3/4 cups light brown sugar
- 1 large egg, cold
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper then grease the parchment.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract.
- Add the flour, baking soda, baking powder and salt, and beat just until combined, scraping down the sides of the bowl as needed.
- Beat in the chocolate chips.
- Spread the cookie dough into an even layer in the prepared baking pan.
- Bake until pale golden, 17 to 20 minutes. Remove the pan from the oven and, while the cookie is still warm, use a sharp knife or the edge of a spatula to score it into 1-inch squares. Let cool completely in the pan, then cut along the scored lines to separate the cookie croutons.
Notes
- Storage: Store completely cooled cookie croutons in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze cookie croutons in an airtight container or sealable plastic bag for up to 3 months. Thaw at room temperature before serving.
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