Mini Chocolate Chip Cookies are made with only a teaspoon and a half of dough for tiny, one-bite cookies! They’re gentle, chewy, and completely portioned for snacking. Recipe features a how-to video!
Itty Bitty Chocolate Chip Cookies
At simply hardly greater than teaspoon in measurement, these mini chocolate chip cookies are nearly too cute to eat. They style identical to common chocolate chip cookies, however are chunk sized and oh-so irresistible.
This time of yr, so many individuals ditch the sugar and resolve to eat more healthy meals. Whereas I don’t actually do well being meals on the weblog, I’m excited to supply a deal with that gained’t wreck anybody’s resolutions (as long as you solely have one or two!). These aren’t as low-calorie as my meringue cookies nor are they as wholesome as my roasted brussels sprouts… however they’re nonetheless modestly indulgent with lower than 50 energy a pop. I believe that’s about as wholesome because it will get round right here 😉
No matter your purpose for making them, you’re going to utterly love these cookies. They’re gentle and chewy, flavored with vanilla and loads of mini chocolate chips, and completely buttery.
Why you’ll love my recipe:
- Stays gentle and chewy, due to my favourite cookie baking approach.
- Makes use of melted butter for simple mixing.
- You can also make the dough can as much as 5 days upfront or freeze it.
- Simply half an hour to sit back!
What You Want
You want simply 10 components to make these lovely cookies! Listed here are the necessities:
- Melted butter. I take advantage of unsalted butter, although you can use salted and simply cut back the salt to ¼ teaspoon. Make sure that to soften your butter, but additionally let it cool sufficient that it doesn’t soften your sugars. In case your butter is simply too sizzling, your cookie dough might unfold throughout your baking sheet.
- Brown sugar. I like to make use of a mix of darkish and lightweight brown sugar (plus granulated!) for probably the most flavorful cookies.
- Flour. Be sure you know how you can measure flour correctly, or your cookie dough might prove too dry and crumbly.
- Chocolate chips. You’ll be able to’t make mini cookies with out mini chips! Mini chocolate chips distribute very well all through the cookies with out overwhelming them. I additionally typically prefer to toss in just a few regular-sized semisweet chips as nicely, however I don’t suggest utilizing all common chips.
SAM’S TIP: When you don’t essentially want a particular cookie dough scoop for these cookies, having the correct one will make the job of scooping them a lot simpler (and this recipe makes 70 cookies, in order that’s quite a lot of scooping!). I take advantage of this cookie scoop from Amazon. It’s a 1 ½ teaspoon scoop, which is the precise measurement you want for this recipe, and it makes fast work of the the scooping course of.
Keep in mind, that is simply an outline of the components I used and why. For the complete recipe please scroll all the way down to the underside of the submit!
Easy methods to Make Them
- Mix butter and sugars – Soften the butter and let it cool till not heat to the contact, then stir within the sugars.
- Add egg and vanilla – Stir within the egg and vanilla till absolutely mixed.
- Stir within the dry components – Whisk collectively the dry components in a separate bowl, then step by step add them to the moist components.
- Add the chips – Fold within the chocolate chips till they’re properly distributed all through the dough.
- Cowl and chill – Cowl the dough with plastic wrap and let it chill for at the least half-hour.
- Scoop and bake – Scoop the dough by 1 ½ teaspoon-sized balls (rolling if desired) and bake on a parchment lined baking sheet for 6-8 minutes at 350. Let the cookies cool on their baking sheets earlier than having fun with.
SAM’S TIP: Rolling the dough between your palms is optionally available, however it does make for uniform wanting cookies. I additionally like to order some chocolate chips for urgent into the tops of the cookies after they arrive out of the oven–it provides them a bakery-style look!
Incessantly Requested Questions
Sure! This dough might be made and saved within the fridge as much as 5 days upfront. Simply ensure that to cowl it nicely (or switch to an hermetic container) earlier than chilling. In the event you’d prefer to freeze your cookie dough, observe the directions in my how you can freeze cookie dough submit.
As written, this recipe barely underbakes the cookies within the oven to allow them to end baking on their sheets and prove gentle and chewy. For crispier cookies, you may simply bake your cookies a bit longer than indicated right here, and they need to crisp up properly.
Additionally, for those who’re a fan of crispy cookies, I do have a perfected (full measurement) skinny & crispy chocolate chip cookie recipe you may strive!
Brown sugar is integral to the flavour and texture of those cookies, so I don’t suggest making them with out it.
That being mentioned, for those who ran out of brown sugar, you may make your personal at residence! I’ve a submit on how you can make brown sugar that particulars how to do that (it’s fast and straightforward!).
Whereas I normally desire my desserts full-sized, I’ll all the time make an exception for these cookies ❤️
Get pleasure from!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! In the event you do that recipe, you’ll want to tag me on Instagram, and you can too discover me on YouTube and Fb
Mini Chocolate Chip Cookies
Servings: 70 cookies
Energy: 48kcal
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Directions
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Mix melted, cooled butter and sugars in a big bowl and stir till well-combined.
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Add egg and vanilla extract and stir nicely.
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In a separate, medium-sized bowl, whisk collectively flour, baking soda, baking powder, and salt.
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Regularly add flour combination to moist components, stirring till fully mixed, then stir in chocolate chips.
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Cowl bowl tightly with plastic wrap and switch to the fridge to sit back for at the least half-hour and as much as 5 days.
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As soon as dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Put aside.
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Scoop dough by rounded 1 ½ teaspoon-sized scoop onto ready cookie sheets, putting at the least 1″ aside. I prefer to roll my cookies between my palms into balls after scooping them in order that they bake very uniform and spherical, however this isn’t mandatory.
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Bake on 350F (175C) for 6-8 minutes — cookies should appear barely gentle within the facilities, that’s OK, they may prepare dinner fully on the cookie sheets. Don’t over-bake or your cookies shall be too laborious.
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Permit to chill fully on cookie sheets.
Diet
Serving: 1cookie | Energy: 48kcal | Carbohydrates: 6g | Protein: 1g | Fats: 2g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 1g | Ldl cholesterol: 6mg | Sodium: 35mg | Potassium: 22mg | Fiber: 1g | Sugar: 4g | Vitamin A: 46IU | Calcium: 6mg | Iron: 1mg
Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
This recipe was initially printed in 2018 and meant to be a low-calorie/low-sugar recipe, however numerous individuals felt that the cookies weren’t candy sufficient. I’ve since up to date the recipe to make the cookies extra in alignment with the traditional baked items you’re used to round right here and so they style identical to conventional chocolate chip cookies, solely in miniature kind!
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