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Mini Chocolate Chip Cookies
4.5 from 66 votes

Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies combine a rich butter and brown sugar base with semi-sweet chocolate chips for sweet, tender cookies. These small cookies are chilled before baking, which allows the flavors to meld and the dough to firm, contributing to a soft yet slightly chewy texture. Their bite-sized form is ideal for portion control and offering a classic cookie experience with less fuss. Served with a glass of milk, they make for a comforting snack or dessert.

Prep Time
15 mins
Cook Time
5 mins
Chill Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 7 dozen
Calories: 39 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.
  3. 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.
  4. 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.
  5. Add the chocolate chips and beat for a few seconds on low speed to incorporate.
  6. 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.
  7. 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.
  8. 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.
  9. Optionally, after cookies emerge from the oven, add a few more chocolate chips to the top of each cookie for visual appeal.
  10. 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

Serving 1 Calories 39kcal (2%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 30mg (1%) Sugar 4g (8%)

Nutrition Facts

Serving: 7 dozen

Amount Per Serving

Calories 39

% 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.