Mini Chocolate Chip Cookie Recipe
If the smell of freshly baked cookies isn’t already one of your all-time favorite scents, prepare for your opinion to change. These mini chocolate chip cookies, perfectly bite-sized and loaded with delightful chocolate sweetness, are sure to bring a smile to your face. They make for a nostalgic treat that’s perfect for gatherings or simply indulgent snacking at home. Get ready to experience cookie joy like never before!
Why Make This Recipe
- Perfectly Portion-Controlled: These mini delights are small enough to satisfy your sweet tooth without going overboard.
- Quick and Easy: With just a few simple steps and common ingredients, you can whip these up in no time.
- Great for Sharing: Bake a batch for friends, family, or coworkers, and watch them disappear in an instant!
Simple Way to Prepare Mini Chocolate Chip Cookies
Baking mini chocolate chip cookies is not only easy but also rewarding. The process is straightforward, allowing you to create these treats with minimal fuss. Here’s how you can make your very own batch of these delightful cookies.
Ingredients
- ½ cup + 2 Tablespoons (75g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 Tablespoons (43g) unsalted butter (softened to room temperature)
- ⅓ cup (67g) firmly packed light brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup (45g) mini semi-sweet chocolate chips
Directions
Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set it aside.
In a small bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later use.
In a medium-sized bowl, combine the softened butter and brown sugar. Using a hand-held mixer or a stand mixer fitted with a paddle attachment, cream these together on medium speed until the mixture is light and fluffy. This should take about 2-3 minutes. Don’t forget to scrape down the sides and bottom of the bowl with a spatula to ensure everything is well mixed.
Once your butter and sugar mixture is fluffy, add the egg yolk and vanilla extract. Beat this on medium speed until incorporated and free of lumps.
With the mixer on low, slowly add the dry ingredients to the wet mixture, mixing thoroughly until completely combined. Once everything is well blended, add in the mini chocolate chips and mix again on low until they are evenly dispersed throughout the batter.
Using a mini cookie scoop (approximately 1 teaspoon in size), drop rounded balls of dough onto the prepared baking sheet. Remember not to crowd the baking sheet; it’s best to bake no more than 24 cookies at a time.
Place your baking sheet in the oven and bake for 7-8 minutes, or until the sides of the cookies are set. Take them out of the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For storage, these delightful cookies stay fresh in an airtight container at room temperature for up to one week. Baked cookies can also be frozen for up to 2 months. If you’ve made rolled cookie dough, it can be frozen for the same duration. Don’t forget that frozen dough can be baked directly from the freezer, just add an extra minute to the baking time.
Storage Tips for Mini Chocolate Chip Cookies
To ensure your cookies stay delicious and fresh, consider the following storage tips:
- Room Temperature: Store in an airtight container for up to one week at room temperature.
- Refrigerate: For added longevity, you can refrigerate them for 3-4 days at 40°F (4°C).
- Freezing Baked Cookies: Baked cookies can be frozen for up to 2 months. Store them in a ziplock bag or airtight container to prevent freezer burn.
- Freezing Dough: Rolled cookie dough can also be frozen for up to 2 months. Simply scoop out the desired number and bake from frozen, adding an extra minute to the baking time.
Best Ways to Serve Mini Chocolate Chip Cookies
Mini chocolate chip cookies are irresistibly flexible when it comes to serving. Here are some delightful ways to enjoy these sweet treats:
Classic Pairing: Serve warm with a cold glass of milk for an unbeatable classic combination. The milk enhances the sweet flavor of the cookies and cleanses the palate.
On a Dessert Platter: Arrange them on a novelty dessert platter alongside other cookies or mini desserts for a fun dessert table at parties.
Ice Cream Sandwiches: Take it up a notch by creating ice cream sandwiches. Just sandwich a scoop of your favorite ice cream between two mini cookies for a delightful treat.
With Coffee or Tea: For an afternoon snack, serve these cookies alongside your favorite brew. The chocolate and buttery flavors blend beautifully with coffee or tea.
Giftable Treats: Package them up in a cute box or cellophane bag and give them as gifts for holidays or special occasions.
Tips to Make Mini Chocolate Chip Cookies
Tip for Soft Cookies: If you want your cookies to remain moist and soft, slightly underbake them. The residual heat will continue to cook them while they cool.
Butter Temperature Matters: Make sure to use softened butter rather than melted butter, as this will create a better texture and structure for your cookies.
Don’t Overmix: When adding flour, be careful not to overmix the dough; this can result in tough cookies.
Variations or Substitutions
Feel free to get creative with this mini chocolate chip cookie recipe. If you’d like to tailor it to your taste, consider these variations:
Nutty Twist: Add ¼ cup of chopped nuts, such as walnuts or pecans, for added crunch and flavor.
Swap the Chocolate: If you’re a fan of different flavors, substitute the mini semi-sweet chocolate chips with white chocolate chips, peanut butter chips, or even dried fruit like cranberries for a fruity twist.
FAQs
Q: Can I make these cookies ahead of time?
A: Certainly! You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to 2 months.
Can I use different types of sugar?
Absolutely! While brown sugar gives these cookies a nice chewiness, you can adjust the sweetness by mixing in granulated sugar if you prefer. A 50-50 mix tends to work beautifully.
Q: How do I ensure they are crispy?
A: To achieve a crispier cookie, increase the baking time slightly and allow them to cool longer on the baking sheet before transferring them.
Nutritional Info
While these mini chocolate chip cookies are a delightful treat to indulge in, it’s always good to be mindful of your nutritional intake. On average, one mini cookie contains approximately:
- Calories: 50-60
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 30mg
- Total Carbohydrates: 7g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 1g
Common Mistakes to Avoid
To make sure your mini chocolate chip cookie experience is flawless, here are a few common pitfalls to steer clear of:
Not Measuring Flour Accurately: Using too much flour can result in dense cookies. Always spoon and level your flour rather than scooping directly from the bag.
Skipping the Cooling Stage: Allow cookies to cool on the baking sheet before transferring to a rack. If you don’t, they may be too soft and break apart.
Overbaking: Keep a close eye on your cookies as they approach the end of the baking time. Overbaked cookies lose their chewy texture and become hard.
With these tips, tricks, and variations in mind, your mini chocolate chip cookies are bound to be a hit, whether enjoyed alone or shared with loved ones. Happy baking!
Print
Mini Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 24 mini cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful mini chocolate chip cookies that are perfectly bite-sized and loaded with chocolate sweetness. A nostalgic treat perfect for gatherings or snacking.
Ingredients
- ½ cup + 2 Tablespoons (75g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 Tablespoons (43g) unsalted butter (softened to room temperature)
- ⅓ cup (67g) firmly packed light brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup (45g) mini semi-sweet chocolate chips
Instructions
- Preheat your oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt; set aside.
- In a medium bowl, cream together softened butter and brown sugar until light and fluffy (2-3 minutes).
- Add egg yolk and vanilla extract to the butter mixture and mix until well combined.
- With the mixer on low, gradually add the dry ingredients and mix until combined. Stir in mini chocolate chips.
- Using a mini cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them apart.
- Bake for 7-8 minutes or until the edges are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to one week. Baked cookies can be frozen for up to 2 months.