Mini Chocolate Chunkies Mini Chocolate Chunkies

Author: Canadian Living

In a season of plenty, small is good. But the small has to be excellent, as in this one-bite drop cookie with a huge hit of chocolate and a balancing touch of candied orange peel.

  • Portion size 110 servings



In bowl, beat together butter, shortening and granulated and brown sugars until fluffy. Beat in egg and vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into batter until blended. Sprinkle with pecans, chocolate and peel; mix well. Cover and refrigerate for 2 hours or until chilled. (Make-ahead: Cover and refrigerate up to 24 hours.)

Line rimless baking sheets with parchment paper or grease.

Drop dough by level teaspoonfuls (5 mL) onto pans. Bake in centre of 350°F (180°C) oven for about 10 minutes or until golden on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)

Nutritional facts <b>Per Cookie:</b> about

  • Sodium 16 mg
  • Protein trace
  • Calories 33.0
  • Total fat 2 g
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 4 g


  • Iron 1.0
  • Folate 1.0
  • Vitamin A 1.0
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Baking & Desserts

Mini Chocolate Chunkies