Mini Chocolate Chip Cookies
User Reviews
5
Mini Chocolate Chip Cookies
Description
The dough for these Mini Chocolate Chip Cookies is prepared by mixing melted and cooled butter with brown and granulated sugars, then incorporating egg and vanilla extract. A separate bowl holds the dry ingredients—flour, baking soda, baking powder, and salt—whisked together before gradually blending into the wet mixture. Mini semisweet chocolate chips provide uniform distribution throughout the dough.
Chilling the dough for at least 30 minutes helps control spreading during baking, resulting in uniform, round cookies. Portions are scooped in small, rounded amounts and optionally rolled into balls by hand for consistency.
Cookies are baked at 350°F for 6 to 8 minutes, with centers appearing slightly soft when removed. Residual heat finishes baking them on the sheet, yielding a tender and moist center with a lightly firm edge.
This recipe produces small, bite-sized cookies well-suited for snacks or treats where portion control and uniform shape are desired.
Ingredients
- ½ cup butter melted and cooled at least 10 minutes
- ⅔ cup brown sugar (dark or light brown sugar will work, I personally like to use a blend of the two)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mini semisweet chocolate chips
Instructions
- Combine melted, cooled butter and sugars in a large bowl and stir until well-combined.
- Add egg and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined, then stir in chocolate chips.
- Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes and up to 5 days.
- Once dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Scoop dough by rounded 1 ½ teaspoon-sized scoop onto prepared cookie sheets, placing at least 1″ apart. I like to roll my cookies between my palms into balls after scooping them so that they bake very uniform and round, but this is not necessary.
- Bake on 350F (175C) for 6-8 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
- Allow to cool completely on cookie sheets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 70cookies
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 48kcal | 2% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 35mg | 1% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 46IU | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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