Mini Chocolate Chip Cookies
These bite-sized mini chocolate chip cookies have a firm texture similar to Famous Amos cookie, but they’re better because they’re fresher! Perfectly poppable for portion control snacking, after school snacks or lunchboxes. Please note that this recipe uses salted butter as an ingredient. See recipe notes for using unsalted butter.
Ingredients
- 1/2 cup salted butter melted and cooled
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 3/8 teaspoon baking soda (or a scant 1/2 teaspoon)
- 2/3 cup mini semi-sweet chocolate chips plus more for topping (optional)
Instructions
- Preheat the oven to 350°F and line two or more large baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg and vanilla extract and mix until smooth.
- In a separate bowl, whisk together the flour and baking soda. With the mixer on low speed, gradually add the dry ingredients to the butter mixture and mix until combined. Stir in the mini chocolate chips until evenly distributed.
- Scoop the dough using level teaspoons (about 1 teaspoon each), using the handle of a spoon to help release the dough if needed. Roll each portion into a ball and place on the prepared baking sheets about 1 1/2 inches apart. Press a few additional chocolate chips onto the tops, if desired.
- Bake for 5–6 minutes, or until the cookies are spread and the edges are set. The centers may look slightly soft. Let the cookies cool on the baking sheets for several minutes, then transfer to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
What to expect: Tiny cookies with crisp edges and a firm interior that is not quite as intensely crunchy as its Famous Amos inspiration (because they're fresher!).
• If using unsalted butter, add 1/4 teaspoon fine sea salt with the dry ingredients.
• Do not overbake; cookies crisp as they cool.
• Mini chocolate chips give the best distribution in these small cookies.
Tried this recipe?Let us know how it was!