Mini Chocolate Chip Cookies
User Reviews
4.9
Mini Chocolate Chip Cookies
Description
These Mini Chocolate Chip Cookies are crafted from a mix of unsalted butter, brown and granulated sugars, eggs, vanilla extract, and a blend of dry ingredients including instant vanilla pudding mix, baking soda, baking powder, and salt. The pudding mix contributes to a softer and chewier interior. The dough is portioned into small balls roughly 1-2 teaspoons each, allowing these cookies to bake in just 5-6 minutes. They emerge with lightly golden edges while still slightly underdone on top, finishing their bake on the sheet pan after removal from the oven.
The cookies offer a tender texture with a perfect balance of sweetness and subtle vanilla flavor. Mini chocolate chips dispersed throughout provide gentle chocolate pockets without overwhelming the dough. Their small size makes them ideal for portion control or serving as bite-sized treats.
The dough can be frozen either as balls or baked cookies, offering flexibility. Cookies store well at room temperature for several days or can be refrigerated or frozen to extend freshness.
Using room temperature eggs and creaming the butter and sugars well contribute to the lightness and texture of the final cookies.
Ingredients
- 12 Tbsp. butter unsalted, softened
- 3/4 cup brown sugar packed, dark or light
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 (3.4 oz.) package instant vanilla pudding mix
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line 3 baking sheets with parchment paper or silicone baking mats.
- Place the butter and sugars in the bowl of a stand mixer. Secure the paddle attachment and cream until light and fluffy, ~3 minutes.
- Then, add in the egg, egg yolk, and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or side of the bowl use a rubber spatula to knock it off.
- Add in the dry ingredients and mix together on low speed.
- Add in the mini chocolate chips and fold in with a rubber spatula until combined.
- Scoop and roll into small balls (~1-2 tsp in size) and place on the prepared baking sheets. You should be able to fit ~24 cookies on each baking sheet.
- Bake for just 5-6 minutes, the cookies will begin to turn a little golden around the edges and the tops might look a little under done, but that's perfect. They'll continue to bake on the sheet pan once you pull them out of the oven. Garnish with more mini chocolate chips on top, if desired. Cool on the cookie sheet for a few minutes then carefully transfer to a wire rack.
- And that's it! Good luck eating just one! 😉
Notes
- Cookies stay fresh 3-5 days stored in an airtight container at room temperature.
- Refrigerate baked cookies to extend freshness up to one week.
- Freeze cookie dough balls on a tray until solid, then store in freezer bags; bake directly from frozen adding 1-2 minutes to baking time.
- Freeze baked cookies after full cooling in airtight containers for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72mini
Amount Per Serving
Calories 102 kcal
% Daily Value*
| Serving | 2cookies | |
| Calories | 102kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 54mg | 2% |
| Potassium | 9mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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