These mini chocolate chip cookies are the perfect bite-sized treat! Crisp, golden, and studded with melty chocolate chips, each cookie offers the perfect balance of sweetness and texture. Whether you’re nibbling on a handful or enjoying them with a cold glass of milk, these mini cookies are bound to be a hit. Their small size makes them a great snack for any occasion, perfect for sharing or enjoying solo.
Why You’ll Love This Recipe:
These mini chocolate chip cookies are simple to make and packed with flavor. The combination of light brown sugar and granulated sugar gives the cookies a perfect balance of sweetness and crispness, while the addition of cornstarch ensures a tender, melt-in-your-mouth texture. The bite-sized portions make them fun to eat, and the melty chocolate chips in every bite make them absolutely irresistible.
Perfect Occasion:
These cookies are great for casual snacking, lunchbox treats, or sharing at gatherings. Their mini size makes them ideal for parties, potlucks, or simply as a sweet treat to have on hand. Serve them with a glass of cold milk, and they’re sure to be a crowd favorite.
Decoration Tips:
For an extra touch, drizzle melted chocolate over the cooled cookies or sprinkle a pinch of sea salt on top before baking for a sweet-salty flavor contrast. You can also press a few extra chocolate chips onto the tops of the cookies just before baking for a visually appealing finish.
Ingredients:
- 125g Unsalted Butter, room temperature (1/2 cup + 1 tbsp)
- 100g Light Brown Sugar (1/2 cup, packed)
- 50g Granulated Sugar (3 tbsp + 2 tsp)
- 1 Large Egg, room temperature
- 1 tsp Vanilla Extract
- 1 tbsp Cornstarch or Cornflour (around 7g)
- 230g All-Purpose Flour (1 cup + 1/4 cup + 3 tbsp)
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 150g Milk or Dark Chocolate Chips (3/4 cup + 1 tbsp)
Instructions:
- Mix the Butter and Sugars: In a large mixing bowl, combine room temperature unsalted butter, light brown sugar, and granulated sugar. Using a spoon or whisk, mix until smooth and creamy.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture, mixing until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Form the Dough: Gradually fold the dry ingredients into the wet ingredients using a spoon or spatula. Mix gently until a dough forms. Be careful not to overmix.
- Add Chocolate Chips: Fold the chocolate chips into the dough, ensuring they’re evenly distributed.
- Chill the Dough: Place the cookie dough in the fridge and let it chill for 30 minutes.
- Prepare for Baking: Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
- Shape the Dough: Remove the chilled dough from the fridge and roll it into equal-sized balls, about 5g each or using 1 teaspoon of dough per cookie.
- Bake: Arrange the dough balls on the baking sheet, leaving about 2 inches of space between each one. Bake for 13-15 minutes, or until golden and crispy.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve with a glass of cold milk.
Enjoy your mini chocolate chip cookies!
