Description
Mini Chocolate Chip Cookies are perfectly bite-sized treats featuring a tender, buttery dough filled with melty mini chocolate chips. Crisp on the edges and soft in the center, these quick-baking cookies are ideal for satisfying sweet cravings, making delightful party favors, or adding a versatile snack option for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup mini chocolate chips
Instructions
- Prepare your ingredients: Start by measuring and setting out all your ingredients at room temperature, especially the butter and egg, to ensure even mixing and perfect dough consistency.
- Cream butter and sugars: Using an electric mixer, beat the unsalted butter with granulated and brown sugar until the mixture is light, fluffy, and well combined, which adds air to the dough and delivers a tender cookie.
- Add the egg and vanilla: Mix in the egg and pure vanilla extract until smooth, making sure to fully incorporate them into the creamed butter and sugar mixture to enhance flavor and texture.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning throughout the dough.
- Mix dry ingredients into wet: Slowly add the dry mixture into the wet ingredients, stirring gently just until combined to avoid overworking the dough, which keeps the cookies tender.
- Fold in mini chocolate chips: Gently fold in the mini chocolate chips, ensuring they are spread evenly for consistent chocolate pockets in every bite.
- Portion and bake: Use a small cookie scoop or teaspoon to drop bite-sized dollops onto a parchment-lined baking sheet, leaving some space for spreading, then bake at 350°F (175°C) for 8-10 minutes or until edges are lightly golden.
- Cool completely: Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire rack to cool fully, which helps them firm up and develop that perfect crunch.
Notes
- Chill your dough: Refrigerate the dough for 30 minutes to prevent excessive spreading and enhance flavors.
- Use parchment paper: Lining your baking tray keeps cookies from sticking and helps achieve even baking.
- Don’t overbake: Pull cookies out when edges are golden but centers are still soft for the best texture.
- Measure flour carefully: Spoon and level the flour to prevent dense cookies caused by too much flour.
- Choose high-quality chocolate chips: Good-quality mini chips ensure a rich, melty bite every time.
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mini cookies (about 30g)
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg