Mini Chocolate Chip Cookies
Mini Chocolate Chip Cookies are perfectly sized tiny cookies! They are chewy on the inside, have a nice buttery crisp edge, and have pockets of mini chocolate chips in every bite.
Ingredients
- 1/2 cup butter melted
- 1/3 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cornstarch
- 1/2 cup mini chocolate chips plus more for topping
Instructions
- Preheat the oven to 350℉/176℃. Line your 2 baking trays with parchment paper and set aside. Melt the butter and set aside to cool as you prep the rest of your ingredients.1/2 cup butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.1 1/2 cups all-purpose flour, 3/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1 tsp cornstarch
- Whisk the slightly cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg.1/2 cup butter, 1/3 cup dark brown sugar, 1/2 cup white sugar, 1 egg, 1 tbsp vanilla
- Add in the dry ingredients and mix until *almost* completely combined.
- Gently mix the mini chocolate chips in until *just* combined. Don't over-mix!1/2 cup mini chocolate chips
- Scoop 10 cookie dough balls about 1 tbsp in size per cookie onto a prepared baking tray, spacing them 1-1.5 inches apart. Add extra mini chocolate chips on top if desired. The easiest way to do this is to dip the tops of each cookie dough ball into a bowl of the mini chocolate chips.
- Bake the cookies for 10-12 minutes. Every minute is crucial with these cookies, so after 10 minutes check every minute afterwards. The cookies are ready when the edges are lightly golden brown and the middle is soft and slightly puffy. Please make sure not to over-bake! Even if the middle looks soft and underbaked, they will continue to bake as they cool on the hot baking tray!
- Allow to slightly cool, and enjoy! These cookies are the best.