Mini Chocolate Chip Cookies
Delightful bite-sized cookies with crispy edges and a chewy center, perfect for snacking and sharing.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour You can substitute with whole wheat flour for a nuttier flavor.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature.
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Chocolate Chips
- 1/2 cup mini chocolate chips Using mini chocolate chips enhances the cookie-to-chocolate ratio.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, mix the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Stir in the vanilla extract and the egg until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Fold in the mini chocolate chips gently, ensuring even distribution.
- Use a small spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
- Bake for about 8 to 10 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, chill the dough for about 30 minutes before baking. Store in an airtight container; they stay good for up to a week at room temperature or freeze for up to 3 months.