Soft and chewy like a classic chocolate chip cookie, but in mini form! These mini chocolate chip cookies are nostalgic, bite-sized, packed with mini chocolate chips, and tiny enough to eat by the handful! Makes approximately 50 to 60 mini cookies.
Ingredients:
- 65 grams unsalted butter, room temperature
- 60 grams dark brown sugar
- 25 grams granulated white sugar
- 1/4 teaspoon salt
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure vanilla extract
- 95 grams all-purpose flour
- 1 teaspoon cornstarch
- 1/8 teaspoon baking powder
- 1/4 teaspoon baking soda
- 70 grams mini semi-sweet chocolate chips
Instructions:
- Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the softened butter, sugars and salt. Mix until combined and smooth – this can be done with a whisk, a spatula, or even a spoon.
- Add the egg yolk and vanilla and whisk until combined.
- Add the flour, cornstarch, baking powder, baking soda, and mini chocolate chips and fold in with a spatula until fully incorporated, and a soft cookie dough has formed.
- Portion the dough into small balls weighing about 10 grams each and place them on the prepared baking sheet. There are three options for methods:
- Place the cookie dough in a large piping bag, cut the tip off, and pipe small dollops of dough onto the baking sheet.
- Roll the cookie dough into a log and slice into small coins, then roll into balls.
- Scoop out small portions of dough with a teaspoon and weigh them to ensure equal sizes.
- Bake for 5-7 minutes, or until the cookies have spread, and the edges are just set. They’ll still be quite soft and pale, but they’re very small and will continue baking after being removed from the oven from the residual heat of the baking pan, so don’t overbake them. For crispy cookies, bake longer.
- Enjoy! Cookies are best fresh, but can be stored in an airtight container for a day and frozen for longer storage.
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