How do you make something more desirable? Make it smaller. Make it tiny. Make it bite size! Why is this? I don’t know, I don’t make the brain rules, I just know them. So mini chocolate chip cookies had to happen. They are so cute!
Now, is it wise to make a cookie you can eat in a whole bite? Probably not because you will feel like you can eat many. But that’s the thing, you can eat many because it would take like 10 of these to equal one Brown Butter Chocolate Chip cookie. How many cookies would you rather eat? 1 or 10? Obviously ten. So.. you’re welcome. #health You have been warned though.
Now, the downside to these cookies, if you can really call it a downside, is that the scooping part is time intensive. When you use a tiny scoop, this makes a LOT of cookies. It’s perfect if you’re having a get together or a party. If not, you may want to freeze some of the dough. BUT, these mini chocolate chip cookies have way more positives to outweigh the negative.
More cookies per batch.
They are cute.
You don’t have to feel bad about eating a lot of cookies in a setting.
They are delicious.
They don’t require tons of chilling time.
They bake super quick!
Did I mention they were so cute?
Baking Tips
Scooping your dough is the most tedious part of baking this. I tried a few sizes and about 1 teaspoon of dough made the perfect sized mini chocolate chip cookies. They are about the size of a silver dollar, or 1.5-2 inches wide. I recommend scooping all the dough, then chilling.
Mini Chocolate Chip Cookies Key Ingredients
- Mini Chocolate Chips – Small cookies need small chocolate chips. Semi sweet is what I’d recommend.
- Butter – Butter is always going to be a key staple ingredient of any cookie recipe. I always use unsalted, but if you use salted, decrease/omit the salt in the recipe.
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Ingredients
- 112 g Unsalted butter ½ cup, room temperature
- 75 g Granulated sugar ~⅓ cup + ½ tbsp
- 50 g Dark brown sugar ¼ cup
- 1 large Egg room temperature
- 1 tsp Vanilla
- 140 g AP Flour ~1 cup flour
- ¾ tsp Sea salt
- ½ tsp Baking soda
- 112 g Mini chocolate chips ½ cup
Instructions
- In a small bowl, weigh out your flour, and add your salt and baking soda and whisk together.
- In a medium-large bowl with a hand mixer, or the bowl of your stand mixer with paddle attached, add your butter and sugars and mix together until butter and sugar are creamed. Light and fluffy.
- Add in your vanilla, and egg and mix until well incorporated.
- Add your dry ingredients to your wet, and mix until the dough just comes together leaving no dry flour.
- Mix in your chocolate chips with a rubber spatula until evenly distributed.
- Using a 1 teaspoon scoop, scoop all your dough onto a parchment lined cookie sheet. This will produce at least 3.5-4 dozen cookies.
- Place your cookie dough in the refrigerator to chill. They should spend about 30 minutes in the refrigerator but can spend longer. If chilling for more than about 30-60 minutes, cover them so they do not dry out.
- Preheat your oven to 350°F while the cookies are chilling.
- When ready to bake, place cookies on another baking sheet with parchment, leaving 2-3 inches between each cookie dough ball.
- Bake on the center rack of your oven for about 7-8 minutes or until the cookies are beginning to be golden brown on the edges.
- Remove your cookies from the oven and baking sheet onto a wire rack to cool.
- Store your cookies in an airtight container for 3-5 days. Enjoy!
