1. Home
  2. Baking
  3. MINI CHOCOLATE CHIP COOKIES

MINI CHOCOLATE CHIP COOKIES

BOOKMARK

PRINT

DELICIOUS

Description

I don’t think I’ve ever met anyone that doesn’t like a Chocolate Chip Cookie. Am I right???

I mean how you can top a cookie that is crisp on the outside and gooey on the inside. And the best part is it's scattered with chocolate chips. My favorite…

This recipe is so versatile. You can use milk, semi-sweet or dark chocolate chips. I’ve made mini sized cookies but you can make medium or large sized ones. And you can even turn them into ice-cream sandwiches.

Yummmmmers

xxxx Chef MM

MINI CHOCOLATE CHIP COOKIES

US (Imperial)

Print Ingredients

2 sticks unsalted butter – room temp

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs – room temp

2 tspn vanilla extract

3 1/2 cups all-purpose flour

1 tspn kosher salt

1 tspn baking soda

12 oz bag semi-sweet chocolate chips

InstructionsPreheat oven to 350 F

In a stand mixer or using an electric mixer, cream the butter, brown and white sugar until well combined.Add the eggs and vanilla and beat until well combined.

In a separate bowl mix the flour, salt and baking soda. Slowly add the dry ingredients, a third at a time and mix till just combined. Stir in the chocolate chips.

Line 2 to 3 baking sheets with parchment paper or a silpat mats. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough).

Bake one sheet at a time until the cookies are golden, about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely.

Store in an airtight container for up to 1 week.

SERVES Makes 48 small / 24 medium cookies

EU (Metric)

Print Ingredients

2 sticks unsalted butter – room temp

3/4 Cup packed light brown sugar

1 Cup granulated sugar

2 large eggs – room temp

2 tspn vanilla extract

3 1/2 cups all-purpose flour

1 tspn kosher salt

1 tspn baking soda

340 g bag semi-sweet chocolate chips

InstructionsPreheat oven to 175 C

In a stand mixer or using an electric mixer, cream the butter, brown and white sugar until well combined.Add the eggs and vanilla and beat until well combined.

In a separate bowl mix the flour, salt and baking soda. Slowly add the dry ingredients, a third at a time and mix till just combined. Stir in the chocolate chips.

Line 2 to 3 baking sheets with parchment paper or a silpat mats. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough).

Bake one sheet at a time until the cookies are golden, about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely.

Store in an airtight container for up to 1 week.
Makes 48 small / 24 medium cookies

Ingredients

Choose a style:

x

NEW BOOK JUST
RELEASED!

Available to order on:

audio-book-cover-miracles-manifested