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Soft Mini Chocolate Chip Cookies - No one can resist a soft and chewy cookie, especially when it's in mini form!

Soft Mini Chocolate Chip Cookies

Katerina | Diethood
No one can resist a soft and chewy cookie, especially when it's in mini form!
Servings : 24
Prep Time 15 minutes
Cook Time 6 minutes
Resting Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • cups all-purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup butter, softened
  • ¼ cup sugar
  • ½ cup dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ½ cup mini chocolate chips

Instructions
 

  • Preheat oven to 350˚F.
  • Line one baking sheet with wax paper and line another baking sheet with Silpat or parchment paper. Set aside.
  • In a mixing bowl, combine the flour, salt, baking powder, and baking soda; whisk until well combined and set aside.
  • In your mixer's bowl, combine the 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 store the cookie dough in the refrigerator or freezer or continue with the recipe. See my notes below.
  • To continue, scoop out 1/2 teaspoon of cookie dough at a time and drop it onto the wax paper-lined baking sheet.
  • Then, shape each cookie dough into a ball and transfer the cookie balls to the parchment paper-lined baking sheet, spacing them about 2 inches apart.
  • Bake the cookies 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 the baking sheet for 2 minutes; transfer to a wire rack to cool completely.
  • Store the cookies in airtight containers.

Notes

Storing and Freezing: 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 #5 and #6 in the recipe), shape them into balls, and transfer them to a plastic freezer bag. Freeze for up to 3 months. When ready to bake, just grab as many as you want and bake for about 6 to 8 minutes or until done.
Recipe Inspired by Cooking Classy

Nutrition

Calories: 52 kcal | Carbohydrates: 10 g | Fat: 1 g | Cholesterol: 7 mg | Sodium: 53 mg | Potassium: 17 mg | Sugar: 8 g | Vitamin A: 20 IU | Calcium: 13 mg | Iron: 0.2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Cookies
Cuisine: American
Keyword: chocolate cookies, cookies with chocolate chips, mini cookies