Mini Chocolate Chip Cookies Recipe
These mini chocolate chip cookies are tiny, bite sized cookies with lightly crisp, buttery edges with soft, chewy centers and tons of melty mini chocolate chips. Make these chocolate chip cookie bites in one bowl, with no chilling time needed.
Equipment
- 2 large baking sheets
- 1 parchment paper
- 1 whisk
- 1 teaspoon (5 ml) cookie scoop optional
Ingredients
- 1½ cups (180 g) all purpose flour
- 2 teaspoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter melted and cooled for 15 minutes
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg (US), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (170 g) mini chocolate chips
Instructions
- Preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper. Melt the butter and allow it to cool for 10 - 15 minutes.
- In a mixing bowl, whisk the flour, baking soda, cornstarch and salt together until well combined.1½ cups (180 g) all purpose flour, 2 teaspoon cornstarch, ¼ teaspoon baking soda, ¼ teaspoon salt
- In another mixing bowl, whisk the melted butter, brown sugar and granulated sugar until well combined. Whisk in the egg and vanilla extract and until well combined.½ cup (113 g) unsalted butter, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg (US), room temperature, 1 teaspoon (5 ml) vanilla extract
- Mix the dry ingredients into the wet until just combined. Fold in the mini chocolate chips.1 cup (170 g) mini chocolate chips
- Scoop about 1 teaspoon (5 ml) of chocolate chip cookie dough onto the lined baking sheet. Roll each cookie into tiny chocolate chip cookie dough balls, spaced 1 inch apart on the baking sheet. Top with more mini chocolate chips if you like.
- Bake the mini cookies for 8 - 10 minutes or until the edges are set and are lightly golden brown.
- Cool the cookies on the hot baking sheet for 3 - 4 minutes before transferring them to a cooling rack to fully cool to room temperature. Enjoy!
Notes
Store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months.
Store baked cookies: These cookies can be stored in an airtight container at room temperature for up to 2-3 days.
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