Mini Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
5 mins
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Chill Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
7 dozen
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Calories
39 kcal
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Course
Baked Goods
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Cuisine
American
Mini Chocolate Chip Cookies
Description
The Mini Chocolate Chip Cookies recipe begins with creaming softened butter and sugars to create a smooth base. An egg and vanilla extract add moisture and flavor, while a mixture of flour, corn starch, baking soda, and salt gives the dough structure and a tender crumb. Semi-sweet chocolate chips folded into the dough provide chocolate bursts in every bite. Chilling the dough for at least two hours helps the cookies hold their shape and develop a balanced texture during baking. Baking at 350°F on a prepared sheet produces small, golden edges with soft centers. These cookies can be stored at room temperature or frozen, or the dough can be saved for later baking.
The mini size offers control over portions, making them practical for snacks or lunchbox treats. They pair well with milk or coffee.
For storage, keep baked cookies in an airtight container at room temperature up to five days or freeze them for longer. Unbaked dough also stores well in the refrigerator for up to five days or frozen for months.
Ingredients
- ¾ cup unsalted butter Horizon Organic brand, softened
- ¾ cup light brown sugar packed, organic
- ¼ cup granulated sugar organic
- 1 egg Horizon Organic, large
- 2 teaspoons vanilla extract organic
- 2 cups all-purpose flour organic
- 2 teaspoons corn starch organic
- 1 teaspoon baking soda organic
- ½ teaspoon salt or to taste, organic
- 1 ¾ cups semi-sweet chocolate chips plus more for sprinkling the tops if desired, organic mini
- milk for serving, lowfat plain, Horizon Organic, boxed
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and electric handheld mixer, beat the butter on low speed until smooth, about 1 minute.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, salt, and mix until just combined, about 30 seconds.
- Add the chocolate chips and beat for a few seconds on low speed to incorporate.
- Using a mini 1/2 tablespoon cookie scoop, form mounds and place them on a large plate or tray, lightly smoosh the mounds down a slight amount, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 1 inch apart; I bake 15 to 20 cookies per half sheet pan.
- Bake for about 5 to 6 minutes, or until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale.
- Optionally, after cookies emerge from the oven, add a few more chocolate chips to the top of each cookie for visual appeal.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling before serving with milk.
Notes
- Store baked cookies in an airtight container at room temperature for up to five days or freeze for up to three months.
- Unbaked dough can be refrigerated for up to five days or frozen for up to three months; bake only the amount desired and save the rest for later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7dozen
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 39kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 30mg | 1% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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