Mini Chocolate Chip Cookies
Who needs another chocolate chip cookie recipe?
If you’re looking for an excuse to make chocolate chip cookies, then here it is: Mini chocolate chip cookies. They’re a breeze to make, and they bake faster than regular-size chocolate chip cookies. They’re soft, chewy, and bite-sized.
This recipe makes about 4 dozen cookies.
- Freeze dough for later: If you don’t want to make all the cookies now, you can freeze the dough. Roll into balls and place in a freezer bag.
- Make mini ice cream sandwiches: Place one tablespoon of ice cream on one cookie. Place another cookie on top. Freeze until ready to eat.
- Use mini chocolate chips: Regular-size chocolate chips are too big for these mini cookies. I use Nestle Toll House mini chocolate chips.
Hungry For More?
Try these other chocolate chip cookie recipes:
- Copycat Sweet Martha’s Cookies from the Minnesota State Fair
- The New York Times chocolate chip cookie recipe
- Epic monster cookies (LOADED with M&M’s)
- 1 1/4 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, room temperature
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2/3 cup mini chocolate chip cookies
- Preheat oven to 350F.
- In a large mixing bowl, combine flour, salt, baking powder, and baking soda.
- In a separate bowl, beat butter, brown sugar, egg, and vanilla extract until creamy.
- Add the flour mixture to the butter mixture and mix to combine. Stir in chocolate chips.
- Drop by rounded teaspoon-fulls onto a baking sheet. Bake for 5 to 6 minutes until light golden brown. Remove from pan and place on a cooling rack to cool completely.