The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
There’s something irresistibly charming about a bite-sized treat. These perfect mini chocolate chip cookies are a delightful twist on a timeless classic. They offer all the familiar warmth and buttery sweetness of a traditional cookie but in a smaller, more convenient size. Ideal for parties, lunchboxes, or simply for satisfying a late-night craving, this simple recipe makes a large batch of delicious cookies in just 25 minutes.
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Mini chocolate chip cookies are a smaller version of the beloved American dessert. A standard chocolate chip cookie is known for its chewy center and crispy edges. By making them smaller, you get an even greater ratio of crispy edge to soft center, creating a delicious texture in every bite. They are also incredibly easy to bake and require less baking time than their full-sized counterparts, making them a quick and efficient dessert option.
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 (12 oz) bag mini semi-sweet chocolate chips
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the cookie dough.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips with a spatula.
- Form and Bake: Drop rounded teaspoons of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 8-10 minutes, or until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Chill the Dough: For a thicker, chewier cookie, you can chill the dough in the refrigerator for at least 30 minutes before baking.
- Use Mini Chips: Mini chocolate chips are the ideal choice for these cookies because they distribute more evenly throughout the smaller dough balls.
- Don’t Overbake: The cookies will look slightly underdone in the center when they are ready to come out of the oven. This is the secret to a soft, chewy middle. They will continue to set as they cool on the pan.
Conclusion
These mini chocolate chip cookies are a delightful and simple way to enjoy a classic dessert. Their bite-sized nature and perfect texture make them a guaranteed crowd-pleaser. With this straightforward recipe, you can easily bake a batch of these tiny treats for any occasion.
A simple recipe for delicious, bite-sized chocolate chip cookies with a soft center and crispy edges.
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 12 oz bag mini semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips with a spatula.
- Form and Bake: Drop rounded teaspoons of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 8-10 minutes, or until the edges are golden brown.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
This recipe can be easily doubled to make an even larger batch for parties.
