Chocolate Chip Cookie Bites
User Reviews
4.9
Chocolate Chip Cookie Bites
Description
The recipe combines all-purpose flour with cornstarch, baking soda, and salt to create a tender dough when mixed with melted butter, brown and granulated sugars, egg, and vanilla extract. Mini semi-sweet chocolate chips are folded in for bursts of chocolate in each bite.
The dough is scooped into small balls and optionally topped with extra chips for presentation, then baked for about 5-6 minutes until just set but still soft. The result is a cookie with a soft center and lightly crisp edges, providing a chewy and rich chocolate chip experience in mini form.
These cookie bites bake quickly and are suitable for making ahead or serving at gatherings where smaller desserts are preferred. Their compact size also makes them convenient for portion control or lunchbox treats.
Ingredients
- 1 1/3 cups (178g) all-purpose flour (scoop and level to measure)
- 1 tsp (3g) cornstarch
- 1/4 + 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) butter unsalted
- 1/2 cup (100g) light brown sugar packed
- 1/4 cup (50g) granulated sugar
- 1 egg large
- 1 1/2 tsp vanilla extract
- 2/3 cup (113g) chocolate chips plus more for topping if desired, mini, semi-sweet
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
- Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer.
- Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips.
- Scoop dough out a slightly heaping 1/2 tsp at a time and drop onto plates (wax paper, whatever). Shape each into a ball, then if desired press 3 - 4 more chocolate chips into top (totally optional, mostly for looks...and more chocolate).
- Align on two parchment paper or silicone baking mat lined baking sheets, spacing 1-inch apart. Bake in preheated oven about 5 - 6 minutes (they should still fill soft and slightly under-baked, they will continue to cook slightly once removed from oven so carefully not to over-bake).
- Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
User Reviews
Overall Rating
4.9
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