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Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies
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Mini Chocolate Chip Cookies are irresistibly bite-sized treats featuring crispy edges and gooey centers. Perfectly balanced in sweetness and texture, these tiny cookies are quick to bake, ideal for sharing, and customizable to suit various dietary preferences and flavors.

Ingredients

Scale

Main Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup mini chocolate chips

Instructions

  1. Prepare Your Ingredients: Gather all your ingredients and ensure the butter is at room temperature—it should be soft but not melted for the best creaming results.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt to ensure even distribution and help the cookies rise uniformly.
  3. Cream Butter and Sugars: Using an electric mixer, beat the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
  4. Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined, providing moisture and rich flavor.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing, which can make cookies tough.
  6. Fold in Mini Chocolate Chips: Carefully fold in the mini chocolate chips so they are evenly dispersed throughout the dough, ensuring chocolate in every bite.
  7. Portion and Bake: Using a small cookie scoop or teaspoon, drop tiny dollops of dough onto a baking sheet lined with parchment paper, spacing them about two inches apart. Bake in a preheated oven at 350°F (175°C) for 8 to 10 minutes, until the edges turn golden brown but centers remain soft.
  8. Cool and Enjoy: Allow the Mini Chocolate Chip Cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps set their texture and makes them easier to handle.

Notes

  • Use room temperature butter: It creams better with sugar, creating a lighter texture.
  • Don’t overmix dough: Overworking leads to tough cookies instead of tender bites.
  • Chill dough if time allows: Refrigerating for 30 minutes enhances flavor and controls spread during baking.
  • Stick to mini chips: Their size ensures even chocolate distribution ideal for small cookies.
  • Watch baking time closely: Remove cookies when edges turn golden to keep centers delightfully gooey.

Nutrition

Keywords: Mini Chocolate Chip Cookies, bite-sized cookies, easy cookie recipe, quick baking cookies, chocolate chip treats

Find it online: https://ninagourmet.com/mini-chocolate-chip-cookies/