Perfectly Bite-Sized Mini Chocolate Chip Cookie Recipe | For Dunking and Crunching
Do you crave those perfect little bites of crunchy, buttery cookie goodness? Chances are, if you're reading this post, then your answer is a resounding yes! And here's some more good news - I'm sharing the only mini Chocolate Chip Cookie recipe you'll ever need. My Perfectly Bite-Sized Mini Chocolate Chip Cookies combine the delightful tastes of butter, chewy brown sugar, and semi-sweet mini chocolate chips to yield beautifully crunchy cookies that are just right for dunking in milk…or eating a handful of at a time! So break out your baking tray and get ready to create a batch of delicious treats. Let’s get cooking!
Mini chocolate chip cookies have come a long way since Ruth Graves Wakefield invented the tasty treat in 1938. Who knew something so small and straightforward could inspire so many different variations? Today, mini chocolate chip cookies come in a wide variety of flavors, from pineapple to peanut butter, to even snickerdoodle! Each variation boasting its own unique twist on the classic. No matter what variation you try, one thing's for sure: they are all delicious and always make for an enjoyable snack. Whether it's during afternoon tea time or late-night munchies, these tiny treats will never disappoint, their taste is unparalleled! So next time you're craving something sweet and tasty, grab yourself a handful of these mini chocolate chip cookies and satisfy your cravings with this delightful classic!
Here’s Why You’ll Love This Recipe
They are simply adorable and perfect for parties.
The exterior is slightly crunchy, reminiscent of a butter cookie, making them perfect for dunking in tea or milk.
The interior is chewy, with an excellent chocolate chip cookie flavor.
This recipe is easy to make, bake, and requires no fancy ingredients.
Perfectly Bite-Sized Mini Chocolate Chip Cookie Recipe | For Dunking and Crunching
Ingredients
Instructions
- Preheat the oven to 375°F.
- Cream the salted butter, eggs, salt, brown sugar, cane sugar, and vanilla bean seeds in the bowl of your stand mixer fitted with a paddle attachment.
- Mix the dry ingredients in a separate bowl and add to the stand mixer.
- Mix everything until thoroughly combined, and then fold the chocolate chips. The dough will look like large pea-sized pieces in the bowl. This is normal.
- Take two teaspoons of dough per cookie and roll them out into smooth, even-sized balls.
- Place them onto a parchment-lined cookie sheet and bake for 12 minutes or until lightly golden brown on the bottom.
Notes
Butter: European butter works best in this recipe. European butter melts slower, resulting in a better dough as these rolls bake.
Rolling the Dough: Sometimes, the mini chocolate chips make it tricky to roll the dough balls. A neat trick is to massage the dough in your hands to redistribute it around the chocolate chips before moving them into even-sized balls.
Cookie Texture: These cookies were developed to be buttery, slightly crunchy on the outside, and soft and chewy inside. If you want the entirety of the cookie to be soft, cover them with a couple of clean tea towels while still on the baking sheet as soon as they come out of the oven. This is a neat trick that you can use for almost every baked item.
Cookie Size: If you want these cookies even more miniature, use one teaspoon per cookie dough ball instead, and bake for half the time.
Nutrition Facts
Calories
98.28Carbs
12.72 gCholesterol
15.7 mgFat
4.69 gFiber
0.53 gNet carbs
12.19 gProtein
1.43 gSat. Fat
2.74 gSodium
103.61 mgSugar
6.11 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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