Mini Chocolate Chip Cookies

5 from 1 vote

Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies are soft, chewy, and perfectly poppable. The ultimate bite-sized treat, they’re easy to make and full of chocolate in every bite.

Prep Time10

Chill Time12

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, cookie recipe, dessert, mini chocolate chip cookies

Servings: servings

Author: Food Dolls

Ingredients

2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
2 Tablespoons cornstarch
3/4 teaspoon kosher salt
14 Tablespoons unsalted butter melted and cooled slightly
3/4 cup granulated sugar
3/4 cup light brown sugar loosely packed
2 teaspoons vanilla extract
1 egg + 1 egg yolk room temperature
2 cups milk chocolate chips

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a bowl, add the flour, baking soda, cornstarch, and salt. Whisk to combine.
2 1/4 cups all-purpose flour, 3/4 teaspoon baking soda, 2 Tablespoons cornstarch, 3/4 teaspoon kosher salt
In a second bowl, cream the butter. Add the granulated sugar and brown sugar, and cream again until the ingredients are thoroughly blended. Add the vanilla and eggs to the bowl, and use a hand mixer to beat until the ingredients are fluffy and light.
14 Tablespoons unsalted butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 1 egg + 1 egg yolk
Add the dry ingredients to the bowl of wet ingredients, stirring just until they are combined. NOTE: Be careful not to overmix!
Use a mini ice cream scoop or heaped tablespoon to portion the dough into mini chocolate chip cookies. For the best results, transfer the cookies to the fridge overnight, or place them in the freezer for 1 hour.
2 cups milk chocolate chips
Bake 8-10 minutes or until the edges are light golden brown. Be careful not to overbake!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.

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