Perfect Mini Cookies

Perfect Mini Chocolate Chip Cookies (Bite-Sized & Irresistible)
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Perfect Mini Chocolate Chip Cookies (Bite-Sized & Irresistible)

Course: Dessert, SnackCuisine: American
Servings

Approximately 4-5 dozen mini cookies

servings
Prep time

15

minutes
Cooking time

6-8

minutes
Calories

40-60

kcal

Ingredients

  • 1/2 cup (113g) unsalted butter, softened

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (110g) packed light brown sugar

  • 1 large egg, at room temperature

  • 1 teaspoon vanilla extract

  • 1 1/2 cups (188g) all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup (170g) mini semi-sweet chocolate chips (regular chips will be too large)

  • Optional: Flaky sea salt for sprinkling on top

Instructions:

  • Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

  • Cream Butter & Sugars: In a large mixing bowl, using an electric mixer (handheld or stand mixer with paddle attachment), cream together the softened butter, granulated sugar, and brown sugar until light, fluffy, and well combined (about 2-3 minutes), scraping down the sides of the bowl as needed.

  • Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.

  • Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

  • Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix the dough.

  • Fold in Chocolate Chips: Stir in the mini chocolate chips until evenly distributed throughout the dough.

  • Scoop Mini Dough Balls: Using a small cookie scoop (about 1 teaspoon or 1.5 teaspoons in size) or by rolling small portions of dough between your palms, scoop out rounded balls of dough. Place them about 1 inch apart on the prepared baking sheets. These cookies don't spread a huge amount, but you still need some space.

  • Bake: Bake for 6-8 minutes, or until the edges are lightly golden brown and the centers are still soft and slightly underbaked (they will continue to set on the pan). Baking time will vary based on your oven and cookie size, so watch them closely!

  • Cool: Remove the baking sheets from the oven. Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely. (This helps them firm up and prevents breaking.)

  • Serve & Store: Once cooled, enjoy your perfect mini chocolate chip cookies! Store leftover cookies in an airtight container at room temperature for up to 3-4 days.

Notes:

  • Mini Chocolate Chips are Key: Regular-sized chocolate chips are too big for these tiny cookies and can cause them to spread unevenly.
  • Don't Overbake: Mini cookies bake quickly! They should look slightly underdone in the center when you pull them out; they'll finish baking on the hot pan. Overbaking leads to hard, dry cookies.
  • Room Temperature Ingredients: Ensure your butter and egg are at room temperature for a smoother, more emulsified dough.
  • Chilling Dough (Optional but Recommended): For slightly chewier cookies and to prevent excessive spreading, you can chill the dough for 20-30 minutes before scooping and baking. This isn't strictly necessary but can improve texture.
  • Flaky Sea Salt: A tiny sprinkle of flaky sea salt on top of the warm cookies immediately after baking can enhance the chocolate flavor and add a gourmet touch.
  • Freezing Dough: You can scoop the dough balls onto a parchment-lined tray and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding 1-2 minutes to the bake time.