My mini chocolate chip cookies are made with just a teaspoon of dough for tiny, one-bite cookies! They are soft, chewy, and perfectly portioned for snacking.
Recipe: sugarspunrun.com/mini-chocola...
Ingredients
½ cup butter, melted and then cooled at least 10 minutes (113g)
⅔ cup brown sugar (130g) (dark or light brown sugar will work, I personally like to use a blend of the two)
¼ cup granulated sugar (50g)
1 large egg
1 teaspoon vanilla extract
1 ½ cups all purpose flour 185g
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup mini semisweet chocolate chips (170g)
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Instructions
00:00 Introduction
00:23 Combine melted, cooled butter and sugars in a large bowl and stir until well-combined.
01:38 Add egg and vanilla extract and stir well.
02:07 In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
02:59 Gradually add flour mixture to wet ingredients, stirring until completely combined, then stir in chocolate chips.
04:17 Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes and up to 5 days.
04:25 Once dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
04:37 Scoop dough by rounded 1 teaspoon-sized scoop onto prepared cookie sheets, placing at least 1″ apart. I like to roll my cookies between my palms into balls after scooping them so that they bake very uniform and round, but this is not necessary.
05:46 Bake on 350F (175C) for 6-8 minutes - cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
06:11 Allow to cool completely on cookie sheets.
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