Bite Sized Mini Chocolate Chip Cookies
These Bite Sized Mini Chocolate Chip Cookies are studded with mini chocolate chips and have that buttery classic taste! They can be made easily in one bowl and require no chill time, making this recipe a breeze! This recipe makes 60 mini cookies.
Ingredients
- ½ cup (113.5 g) unsalted butter, melted
- ⅔ cup (146.67 g) brown sugar, packed
- 2 tbsp (2 tbsp) white sugar
- 1 (1) egg
- 1 Yolk, White discarded
- 1 tsp (1 tsp) vanilla extract
- 1 3/4 cup (218.75 g) all purpose flour
- ¼ tsp (0.25 tsp) baking powder
- ½ tsp (0.5 tsp) baking soda
- ¼ tsp (0.25 tsp) kosher salt
- 1 ½ cup (270 g) semi sweet chocolate chips, mini
Instructions
- Preheat the oven to 350° F and line 2 cookie sheets with parchment paper. You will need to reuse these both a few times.
- In a medium sized microwave safe bowl melt the 1/2 cup butter. Add the 2/3 cup brown sugar and 2 tbsp white sugar and mix till smooth.
- Add the egg and egg yolk and 1 tsp vanilla extract and mix again.
- Add in the 1 ¾ cups flour, 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt and stir until a dough forms.
- Stir in the 1 1/2 cup mini chocolate chips. Mix until evenly combined.
- Scoop out the dough using a 1 tsp measuring spoon and roll like a meatball for the cookies to be rounded evenly.
- Line 6 cookies per row for 3-4 rows leaving 1 ½ inches in between.
- Bake for 8 minutes. Let them cool for 3 minutes then transfer to a wire rack to cool completely.
- Repeat the process with the remaining dough to make 60 cookies.
Notes
This recipe makes 60 cookies so you will have to use your cookie sheets multiple times. If this is too many for you you can make the whole recipe but freeze half of the batter.
STORAGE AND FREEZING
Storing- Once cooled completely, mini chocolate chip cookies can be stored in an airtight container for up to five days. Freezing- You can also freeze mini chocolate chip cookies for up to three months. To do so, place them in a single layer on a baking sheet lined with parchment paper and freeze. Then, transfer the frozen cookie dough balls into an airtight freezer bag until you are ready to bake them. You can freeze the baked cookies too! Once baked, let the cookies cool completely on a wire rack. Then, place them in an airtight container and freeze them for up to three months. To reheat, simply place the frozen cookies on a baking sheet lined with parchment paper and bake at 350° F for 5 minutes.Serving: 1cookie, Calories: 65kcal, Carbohydrates: 8g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 23mg, Potassium: 34mg, Fiber: 0.5g, Sugar: 4g, Vitamin A: 53IU, Calcium: 7mg, Iron: 0.5mg
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