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Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies are delightful, quick-to-make treats that are soft, chewy, and perfect for satisfying your sweet tooth without the commitment of full-sized cookies.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Ensure butter is softened, not melted.
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 unit egg yolk
Chocolate Chips
  • 1 cup mini chocolate chips Can substitute some with nuts or dried fruits.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In a large bowl, cream the softened butter with both sugars using a hand mixer or stand mixer until smooth and light in color, about 1-2 minutes.
  4. Beat in the vanilla extract and egg yolk until the mixture is creamy and glossy.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined but still slightly lumpy.
  6. Gently fold in the mini chocolate chips, ensuring they’re evenly distributed without over-mixing the dough.
  7. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Baking
  1. Bake for 8-10 minutes or until the edges are golden and the centers look set but soft.
  2. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, consider chilling the dough for 30 minutes before baking. Store in an airtight container for up to a week, or freeze for longer storage.