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Mini Chocolate Chip Cookies filling the whole frame

Mini Chocolate Chip Cookies

Print Recipe
How cute are these mini chocolate chip cookies?! These bite-sized cookies need just 9 simple ingredients and are ready in 20 minutes.
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 15 minutes
Bake Time 6 minutes
Total Time 21 minutes
Servings 68 cookies
Calories 61
Author Gabby Kislanko

Equipment

Ingredients

  • ¾ cup butter, softened (regular or dairy free)
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • ¾ tsp salt
  • ¾ tsp baking soda
  • 2 cup + 2 tbsp all-purpose flour
  • ½-¾ cup mini chocolate chips (I use semisweet)
US Customary - Metric

Instructions

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking soda, and salt. Set aside.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
  • Add in the egg and vanilla extract, and beat until just combined.
  • Mix in the dry ingredients until a dough forms. Stir in the mini chocolate chips
  • Scoop out 1 teaspoon-sized balls of dough and place them on a baking sheet around 2 inches apart.
  • Bake the cookies (one sheet at a time for even baking) for 5-7 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Notes

Measuring Flour: Always measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Butter: if necessary, butter can be replaced with coconut oil (solid at room temperature, not melted)
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition

Calories: 61kcal | Carbohydrates: 10g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 56mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 102IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg