If you’re the type of person to break a cookie in half and try to only eat half of it, this recipe is for you. I know that you go back later and eat the remaining half, but I don’t judge you for this. I do the same thing. It’s just because the soft, chewy center of a cookie is so good, and when broken in half, you get the perfect center to edge ratio. These mini chocolate chip cookies have the exact same flavor as a regular full-size cookie. They have soft centers and crisp edges. Sometimes, mini cookies tend to be crisp all the way throughout, which is bad. This recipe is not like that. These cookies are identical to regular cookies, but just in smaller form. I use these mini chocolate chip cookies in lunch boxes for a small treat. I have filled them in tiny bags for party favors, both at kids birthday parties and at bridal or baby showers. I also like putting them in a cereal bowl and topping them with milk, because if you remember cookie crisp cereal, we are the same.
How to Make Mini Chocolate Chip Cookies
This recipe is almost identical to a regular recipe, but the dough is a bit drier. This is because I didn’t want the dough to require a chill time. You can bake these cookies right away, and they hold their shape and make perfect crackly tops without chilling. We’re going to use mini chocolate chips instead of regular, otherwise, there would only be one chocolate chip per cookie! These cookies are very small, and consist of only one teaspoon of dough per cookie! You will get about 45 mini chocolate chip cookies with this recipe.
The Ingredients
Butter. One stick (4 ounces) of unsalted butter, softened to room temperature. Brown Sugar. Either light or dark brown sugar work equally well here. Technically, dark brown sugar has a touch more molasses in it, yielding softer cookies. So, if your goal is super soft cookies, use dark brown sugar, but otherwise, just use what you already have in your pantry. Granulated Sugar. A small amount of granulated sugar to balance the brown sugar. Egg Yolk. We need just the egg yolk, not the whole egg for these mini chocolate chip cookies! Using too much egg in a cookie recipe can make them puffy and overly soft. Plus, only using the egg yolk keeps the dough a bit drier, which means we do not have to chill before baking. Vanilla. One teaspoon of vanilla or vanilla bean paste. Flour. One cup of regular all-purpose flour; do not use pastry flour. Baking Soda. The smallest amount of baking soda alters the pH of the dough and helps it spread while baking. Be sure to check the expiration date. Baking Powder. Just one-quarter teaspoon of baking powder. Again, be sure to check your expiration date if you don’t bake frequently. Expired baking soda and baking powder is useless in the oven. Mini Chocolate Chips. We’re using mini chocolate chips so that each bite of cookie has chocolate in it. Regular chocolate chips are just too big for these teaspoon-sized cookies!
The Instructions
Preheat the oven to 350-degrees F, and line a large cookie sheet with parchment paper. I don’t like using silicone mats for chocolate chip cookies because it makes them too soft.
