Mini Chocolate Chip Cookies

Name: Mini Chocolate Chip Cookies
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 20 min
Yield: 7 dozen
Ingredients: ¾ cup Horizon Organic unsalted butter, softened; ¾ cup organic light brown sugar; ¼ cup organic granulated sugar; 1 Horizon Organic Large Egg; 2 teaspoons organic vanilla extract; 2 cups organic all-purpose flour; 2 teaspoons organic cornstarch; 1 teaspoon organic baking soda; ½ teaspoon organic salt; 1 ¾ cups organic mini semi-sweet chocolate chips; Horizon Organic Lowfat Plain Milk Boxes

User Reviews

4.5

66 reviews

Excellent

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

Mini Chocolate Chip Cookies

Jade Rice

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Soft, chewy, adorable little MINI chocolate chip cookies that are a hit with everyone!! Fast and easy! Bet you can't eat just one!!

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Ingredients

Servings

¾ cup Horizon Organic unsalted butter, softened
¾ cup organic light brown sugar packed
¼ cup organic granulated sugar
1 Horizon Organic Large Egg
2 teaspoons organic vanilla extract
2 cups organic all-purpose flour
2 teaspoons organic cornstarch
1 teaspoon organic baking soda
½ teaspoon organic salt or to taste
1 ¾ cups organic mini semi-sweet chocolate chips plus more for sprinkling the tops if desired
Horizon Organic Lowfat Plain Milk Boxes for serving

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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 cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Chocolate Chip and Chunk Cookies.