Tiny Mini Chocolate Chip Cookies
I am totally obsessed with these mini chocolate chip cookies! They have all the flavor of regular chocolate chip cookies but in a two-bite serving. But these are even better because they also have brown butter, extra vanilla, and a smattering of mini chocolate chips. This recipe makes 80 cookies, so it's one of my go-to desserts for parties, potlucks, and hangs with friends.
Ingredients
- 1/2 cup unsalted butter (114 grams)
- 1 1/4 cups all-purpose flour (150 grams)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 1/2 cup dark brown sugar (110 grams)
- 1/4 cup white sugar (50 grams)
- 1 egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 3/4 cup mini chocolate chips (130 grams)
Equipment
- Mixing bowls
- Parchment paper
- #100 cookie scoop (or 1 teaspoon)
Instructions
Brown the butter
- Melt the unsalted butter in a shallow, light-colored pan over medium-low heat. Cook, swirling the pan often, for 5-7 minutes. At first the butter will foam up and get bubbly, but after a few minutes, you will start to see small brown bits on the bottom of the pan. Once the butter is golden-brown and smells nutty, immediately remove the butter from the heat and pour it into a large heat-proof mixing bowl. Cool the brown butter until it's room temperature, about 10-15 minutes.
Make the cookie dough
- In a small bowl, whisk together the flour, cornstarch, baking soda, and Kosher salt. Set aside.
- Add the dark brown sugar and white sugar to the cooled brown butter. Using a hand mixer, beat the butter and sugars together until it's combined, about 1-2 minutes. The mixture will be a bit sandy. Mix the egg and vanilla extract into the butter-sugar mixture until it's very smooth.
- Add the flour mixture to the butter-sugar mixture and beat just until the dough comes together. A few streaks of flour are ok. Fold the mini chocolate chips into the dough, just until combined. Don't over-mix!
- Using a #100 scoop or teaspoon, scoop the dough into balls and roll them until smooth. Place the tiny cookie dough balls on a parchment lined sheet pan and chill, covered, for 1-2 hours or overnight.
Bake the cookies
- While the cookie dough balls are chilling, preheat the oven to 350°F (177°C). Line 2 sheet pans with parchment paper.
- Place the cookie dough balls on the prepared sheet pans 2-inches apart (15-16 cookies per pan). Bake for about 6 minutes, just until the edges of the cookies are set and the centers are still a bit underdone.
- Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Repeat the above steps with the rest of the cookie dough balls. Enjoy!
Notes
If you want to skip a step, you don't have to brown the butter. Regular melted butter will work just as well in this recipe!
If you use other add-ins like nuts or toffee, make sure they're smaller than a mini chocolate chip. If the add-ins are too big, the cookies will fall apart in the oven.
Chilling the dough is key for chewy cookies that don't spread too much! To keep these cookies from needing more flour (which makes the cookies dry), chilling the dough will help them keep their structure.
For pretty cookies, press a few chocolate chips on top of each cookie dough ball before baking. Then, right after the cookies come out of the oven, use a small round cookie cutter or glass to 'swirl' the cookies into circles. This is totally optional though - just for aesthetics!
The cook time can vary depending on your oven. Start checking for doneness around 5-6 minutes. If the cookies look very under-done, bake them another 30-60 seconds.
For crispy cookies, bake them closer to 7-8 minutes. Keep a close eye so they don't burn.
Serving: 1cookie, Calories: 38kcal, Carbohydrates: 5g, Protein: 0.4g, Fat: 1.8g, Saturated Fat: 1.1g, Cholesterol: 6mg, Sodium: 33mg, Potassium: 5mg, Fiber: 0.1g, Sugar: 3g, Calcium: 2mg
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