Mini Chocolate Chip Cookies Recipe
Servings 125 cookies
These Itty Bitty Chocolate Chip Cookies are perfectly poppable mini cookies that everyone will love! They're a little crispy, a little chewy, and a whole lot of delicious!
Ingredients
- ¾ cup salted butter 170g, softened
- ¾ cup light brown sugar 150g, packed
- ½ cup granulated sugar 115g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 260g, spooned and leveled
- 2 tablespoons powdered milk 11g
- 1 tablespoon cornstarch 8g
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 2 cups mini chocolate chips reserve some for topping
Instructions
- Preheat the oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer (I highly recommend a stand mixer for this recipe) fitted with a paddle attachment, cream together the ¾ cup salted butter, ½ cup granulated sugar, and ½ cup granulated sugar at medium speed for 2 minutes, scraping down the sides of the bowl halfway through.¾ cup salted butter, ½ cup granulated sugar, ¾ cup light brown sugar
- Add 1 large egg and mix just until the yolk is streaky throughout the dough.1 large egg, 1 teaspoon vanilla extract
- Add 1 teaspoon vanilla extract and mix just for a couple of seconds.
- In a medium mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons powdered milk, 1 tablespoon cornstarch, ½ teaspoon baking soda, and ¾ teaspoon sea salt. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.2 cups all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon sea salt, 1 tablespoon cornstarch
- Add all but a ¼ cup of the 2 cups mini chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated.2 cups mini chocolate chips
- Portion the dough out into teaspoon-sized portions (5g each) for tiny cookies or tablespoons (10g each) for mini cookies, placing them at least ¼-inch apart on each prepared baking sheet. Press additional chocolate chips into the top of the cookies.
- Bake the cookie sheets one at a time for 5 to 6 minutes, the edges will just be turning light brown. While the first batch bakes, use the second baking sheet to prepare the next batch.
- Once baked, remove from the oven and allow to cool for a couple of minutes before transferring to a plate or wire rack. Add fresh parchment paper and prepare the next batch.
Notes
- This recipe yields 125 10g cookies or 250 5g cookies.
- Do not omit the cornstarch, it is key for the soft and chewy texture.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you'll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won't be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.
Nutrition
Calories: 41kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 46IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.1mg
Find it online: www.sugarandsoul.co/mini-chocolate-chip-cookies/