Mini Chocolate Chip Cookie Recipe
These soft and chewy bite-size chocolate chip cookies are made with only 8 simple ingredients and require no chilling. With just one teaspoon of cookie dough, they are perfect size for small hands, lunch boxes, and easy snacking!
Servings: 32 mini cookies
Ingredients
- ½ cup + 2 Tablespoons (75g) all-purpose flour be sure to measure properly
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 Tablespoons (43g) unsalted butter softened to room temperature1
- ⅓ cup (67g) firmly packed light brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup (45g) mini semi-sweet chocolate chips2,3
Instructions
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.½ cup + 2 Tablespoons (75g) all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg yolk and vanilla extract, and beat again on medium speed until everything is combined and no lumps remain.3 Tablespoons (43g) unsalted butter, ⅓ cup (67g) firmly packed light brown sugar, 1 large egg yolk, ½ teaspoon vanilla extract
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, mixing thoroughly until completely combined. Add the mini chocolate chips and mix again on low until evenly dispersed.¼ cup (45g) mini semi-sweet chocolate chips2,3
- Using a mini cookie scoop (1 teaspoon size), drop rounded balls onto baking sheet (do not bake more than 24 at a time). Bake for 7-8 minutes until sides are set. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 8-9 minutes.
Video
Notes
- Softened butter: since this recipe is meant to be quick, if your butter isn't ready, use a shortcut to soften it quickly-- microwave a cup of water to boiling, stop the microwave, place butter on a plate, and put the plate in the microwave. Close the door but do not turn it on. Allow the butter to sit in the microwave with the warm water for 10-15 minutes and it will be perfectly softened.
- Mini chocolate chips: since these cookies are tiny, I prefer mini chips in them. Standard size will work, but they don't fit into the cookies as nicely. If you're using standard size chips, use ⅓ cup.
- Other add-ins: anything mini size works well here, like mini m&m's. I have also used nuts chopped up very small alongside the mini chocolate chips. You should still aim for about ¼ total of add-ins.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 38kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 28mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 42IU | Calcium: 4mg | Iron: 0.2mg
