Mini Chocolate Chip Cookies
These mini chocolate chip cookies are the perfect two-bite treat when you’re craving something sweet but don’t want to commit to a full-size cookie. Crispy edges, soft centers, and plenty of chocolate in every bite.
Servings: 30
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 3 egg yolks from large eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups mini chocolate chips
Instructions
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each. Stir in the vanilla extract.
- Add the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the mini chocolate chips.
- Chill the dough for 10-15 minutes if you'd like. This makes the cookies a little more mounded. You can also use the dough right away and you'll end up with a flatter cookie. The cookies pictured were chilled for 15 minutes.
- Working with small amount of dough, roll the dough into a thumb-thick log, then cut it into ¾-inch pieces to form small dough balls.
- Alternatively, pinch off small portions and gently roll them into balls. Each piece is quite small, about 1/2 teaspoon of dough. The goal is to make the pieces as uniform in size as you can. So find a size and stick to it.
- Preheat the oven to 350°F. Arrange the dough balls on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake for 5-8 minutes, or until the edges are lightly golden. The centers may still look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. It's easiest to just pick up the edges of the parchment paper and slide all of the little cookies off. Enjoy these mini delights warm or at room temperature!
Notes
- For extra crispy cookies, bake for the full 8 minutes.
- For softer cookies, remove them around the 5-6 minute mark.
- Store in an airtight container at room temperature for up to one week or freeze for longer storage.
- Sprinkle a pinch of flaky sea salt on top of the cookies right after baking. It enhances the chocolate flavor and adds a gourmet touch.
Nutrition
Serving: 5mini cookies | Calories: 128kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 75mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 141IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.5mg
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