Mini Chocolate Chip Cookies
Mini Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- as needed flaky sea salt, for topping (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat or parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the melted unsalted butter, packed light brown sugar, and granulated sugar. Whisk together until well combined and a light, creamy paste forms, about 1-2 minutes.
⏱️ 2 min
- 3
Crack the large egg into the mixture, then add the vanilla extract. Whisk until fully incorporated and smooth.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
⏱️ 2 min
- 6
Fold in the mini chocolate chips until they are evenly distributed throughout the cookie dough.
⏱️ 1 min
- 7
Transfer the prepared cookie dough into a piping bag fitted with a round tip (or simply snip off the end of the bag).
⏱️ 2 min
- 8
Pipe small, even dots of cookie dough (about 1/2 inch in diameter) onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
⏱️ 4 min
- 9
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. The cookies will be very soft when they come out of the oven.
⏱️ 10 min•🌡️ 350
- 10
Remove the baking sheet from the oven. Optionally, sprinkle the warm mini chocolate chip cookies with flaky sea salt immediately after baking. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chocolate Chip Cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- as needed flaky sea salt, for topping (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a large baking sheet with a silicone baking mat or parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the melted unsalted butter, packed light brown sugar, and granulated sugar. Whisk together until well combined and a light, creamy paste forms, about 1-2 minutes.
⏱️ 2 min - 3
Crack the large egg into the mixture, then add the vanilla extract. Whisk until fully incorporated and smooth.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; stop as soon as no dry streaks of flour remain.
⏱️ 2 min - 6
Fold in the mini chocolate chips until they are evenly distributed throughout the cookie dough.
⏱️ 1 min - 7
Transfer the prepared cookie dough into a piping bag fitted with a round tip (or simply snip off the end of the bag).
⏱️ 2 min - 8
Pipe small, even dots of cookie dough (about 1/2 inch in diameter) onto the prepared baking sheet, leaving about 1 inch of space between each cookie.
⏱️ 4 min - 9
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. The cookies will be very soft when they come out of the oven.
⏱️ 10 min•🌡️ 350 - 10
Remove the baking sheet from the oven. Optionally, sprinkle the warm mini chocolate chip cookies with flaky sea salt immediately after baking. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 2 min