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Mini Chocolate Chip Cookies

These mini chocolate chip cookies are perfectly chewy with a crispy edge, made with rich butter and both brown and granulated sugars, perfect for sharing and satisfying sweet cravings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use high-quality butter for best results.
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
Mix-Ins
  • 1 cup mini chocolate chips These can be replaced with semi-sweet or dark chocolate chips.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In a large bowl, cream the softened butter with both the granulated sugar and brown sugar using a mixer until smooth and light in color, about 2-3 minutes.
  4. Beat in the vanilla extract and egg yolk until well incorporated until thick and creamy.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in the mini chocolate chips until evenly distributed.
Baking
  1. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 8-10 minutes, or until the edges are golden and the centers remain soft.
  3. Allow cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack.

Notes

Room temperature ingredients yield better results. Don't overbake; cookies continue to set as they cool. Chilling dough for 30 mins can enhance flavors and texture.