Mini Chocolate Chip Cookies
Print PinServings: 55 servings
Total Time: 1 hour 10 minutes
Calories: 115kcal
These mini chocolate chip cookies are the perfect miniature dessert! They are perfect for serving as a treat at a large gathering, or to keep at home and freeze the extras for later snacking. Plus, there's no need to chill the dough--so this mini cookie recipe is the perfect quick treat!
Ingredients
- 1 cup salted butter softened*
- 1 ¼ cup light brown sugar packed
- ½ cup cane sugar
- 2 ¾ cup all purpose flour
- 1 teaspoon fine sea salt
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ¼ cup mini semisweet chocolate chips divided
Instructions
- Preheat the oven to 350° F and line five baking sheets with parchment paper. If you don't have 5 baking sheets, you can reline a baking sheet after a batch is done baking so that it can be used to bake another batch. Just make sure that the baking sheet has completely cooled before placing cookie dough on it.
- Add the softened butter, brown sugar, and cane sugar to a standing mixer. Mix on medium-high for about 2-3 minutes, until creamy and slightly lighter in color. Make sure to scrape down the sides of the bowl halfway through.1 cup salted butter, 1 ¼ cup light brown sugar, ½ cup cane sugar
- While the butter and sugars are mixing, whisk together the all purpose flour, fine sea salt, cornstarch, and baking soda, in a small bowl. Set aside.2 ¾ cup all purpose flour, 1 teaspoon fine sea salt, 2 teaspoon cornstarch, 1 teaspoon baking soda
- After creaming the butter and sugars, add the eggs and vanilla extract, and mix on medium speed until well combined. Scrape down the sides of the bowl halfway through.2 large eggs, 1 tablespoon vanilla extract
- Add the mixed dry ingredients to the standing mixer and stir on the lowest setting until just combined. Add 2 cups of mini chocolate chips while the dry ingredients are still mixing in–this minimizes the risk of overworking the cookie dough. Mixing by hand works too.2 ¼ cup mini semisweet chocolate chips
- Roll the dough into 110 (yes, 110!) balls and place 24 on each baking sheet (6 rows of 4). Use the extra ¼ cup of mini chocolate chips to press a few into the top of each cookie.
- Bake the cookies for 6-8 minutes, but it will take a little longer if you rolled out less balls of dough (making larger cookies). Check them at 6 minutes and add more time if necessary. Only bake one baking sheet at a time. Keep a close eye on them so they don’t overbake. The cookies should be set, but still very soft. They will continue to set after baking.
- After you pull the cookies out of the oven, you can use a spoon to reshape any imperfections in order to get perfectly round cookies. This will only work for a minute or two while the cookies are still soft. Let the cookies cool for at least 15 minutes on the pan so that they solidify and cook through. Enjoy!
Notes
*Don't use melted butter here, or the dough won't have enough structure when baking. I use salted butter in this recipe to balance the sweetness--however, if you prefer less salt content, use unsalted butter.
6 minutes is the baking time for one pan, however, you will need to bake about 5 pans of cookies each separately.
Serving size is two cookies.
Equipment
- 5 baking sheets
- parchment paper
- standing mixer with beater attachment
- rubber spatula