Soft Mini Chocolate Chip Cookies – No one can resist a soft and chewy cookie, especially when it’s in mini form!
Try stopping at two of these. Not.gonna.happen.
TGIF, buddies!! How’s some cookies to finish up the week? I mean, after all the Christmas lights and Christmas decor that I saw at Target the other day, the only thing I could think of was that I needed to make some cookies for Santa. Soon!
Am I seriously that late on my Christmas activities?!?
Wait. Before we get into that Holiday, can we discuss Halloween for just a sec? That is, let’s discuss the candy that I found in the kids’ bags.
WHO in the world thought of fun-size candy bars?! I ate them things like the world was coming to an end before midnight. I could’ve made a tin man costume with all the wrappers laying around me…
I also made a decision: Milky Way Midnight Dark 4EVA!! Holy mother, those are so dang gooood.
You know what just dawned on me? As I sit here, wondering about the creator of mini chocolate bars, I’m also about to continue to sit here and write about mini chocolate chip cookies… ain’t that somethin’.
Here’s the deal though. I try very hard to serve my lil’ ones things that were made with these two hands. That includes meals (duh), but also cookies, crackers, candy, etc… However, suddenly, my 6 year old, Ana, is hating on everything that I make.
She was introduced to Kraft Mac ‘n Cheese and Chips Ahoy at a friend’s birthday party and ever since that day, she refuses to eat my homemade mac ‘n cheese AND my cookies!! *crying!*
She also told me that I wasn’t a “fun” mom because I give her apples to take to school. …Whatever. Kids can be SO cruel.
Long story short (as if I am capable of cutting a story short), to bring some kiddie-fun back into the kitchen, I used my go-to cookie recipe, scooped less than half of the cookie dough than I normally do, threw in some mini chips and voila! The FUN Mom is back because anything made in mini-form always wins. Did you know that? Yeah… it’s true. Kids dig things that are much smaller than them.
Problem is, I was also diggin’ these cookies, and because they were in mini form, I had one too many as I kept lying to myself that 15 mini cookies were as big as one normal sized cookie. That’s the biggest lie ever told, but my brain believed it.
Hit print ’cause you’re gonna need these cookies. They are super soft, they are chewy, they are delicious, and they are chocolate chip cookies! minimized.
P.S. This makes A LOT of cookies. Freeze half of them and pop ’em out in time for Christmas!
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- 1-1/4 cups all-purpose flour
- 1/4- teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 stick (8 tablespoons) butter, softened
- 1/4- cup sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2- cup mini chocolate chips
- Preheat oven to 350.
- Line a baking sheet with wax paper.
- Line a cookie sheet with Silpat or parchment paper.
- In a mixing bowl combine flour, salt, baking powder, and baking soda; mix until well combined and set aside.
- In your mixer's bowl, combine butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
- Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
- Stir in the mini chocolate chips.
- *At this point, you can make ahead and store the cookie dough in the refrigerator or freezer. See my notes below.
- Scoop out 1/2 teaspoon of cookie dough at a time and drop onto previously prepared baking sheet lined with wax paper.
- Shape each cookie dough into a ball.
- Transfer cookie dough balls to previously prepared cookie sheet lined with parchment paper, spacing them about 2-inches apart.
- Bake for 5 to 6 minutes, or until the edges are light brown. The cookies should still feel soft in the middle and under-baked.
- Remove from oven and let cool on baking sheet for 2 minutes; transfer to a wire rack to cool completely.
- Store in airtight containers.
Chocolate Chip Cookies freeze best if you portion out the dough.
Scoop out the dough just as if you were about to bake them (please refer to steps 9 and 10 in the recipe), shape into balls and transfer to a plastic freezer bag.
When ready to bake, just grab as many as you want and bake for about 6 to 7 minutes.
FREEZE FOR UP TO 3 MONTHS.
Inspired by [Cooking Classy