Crunchy mini chocolate chip cookies, these are the perfect snack for when you need a small bite of a sweet treat!
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Why make mini chocolate chip cookies?
Move over big cookies, because mini cookies are here to steal the show and win over hearts with their irresistible charm! Why settle for large when you can embrace the tiny wonders of mini cookies? These bite-sized delights bring a whole new level of fun to snacking. With their petite size, mini cookies offer the perfect excuse to indulge without the guilt.
Plus, they're like the life of the party – perfect for any occasion, from birthdays to movie nights. Let's not forget their adorable factor! Seriously, who can resist the cuteness overload of these little treats? And the best part? They bake faster than you can say "cookie monster," so you'll be sinking your teeth into delicious buttery goodness in no time. So, say goodbye to big cookies and hello to mini magic – because when it comes to cookies, smaller is definitely better, and a whole lot more fun!
Ingredients
- Unsalted Butter: Butter provides flavor, moisture, and richness to the cookies. In this recipe, it's the primary fat source, contributing to the cookie's texture and overall taste.
- White Sugar: White sugar adds sweetness to the cookies and helps create a crisp exterior. It also aids in spreading and browning during baking.
- Brown Sugar: Brown sugar not only adds sweetness but also contributes to the chewiness and moistness of the cookies. It contains molasses, which adds a hint of caramel flavor and helps keep the cookies soft.
- Large Egg: Eggs act as a binding agent, helping to hold the ingredients together. They also add structure and moisture to the cookies, resulting in a tender texture.
- Baking Powder: Baking powder is a leavening agent that helps the cookies rise and become light and fluffy. It creates air bubbles in the dough, leading to a softer texture.
- All-Purpose Flour: Flour provides structure to the cookies by forming a gluten network when mixed with liquid ingredients. It gives the cookies their shape and texture while also absorbing moisture to prevent them from becoming too dense.
- Mini Chocolate Chips: Mini chocolate chips are the star of the show, adding bursts of chocolate flavor throughout the cookies. They melt slightly during baking, creating pockets of gooey chocolate that enhance the overall taste and texture of the cookies.
Tips for making these mini chocolate chip cookies
- Use Softened Butter: Ensure your butter is softened to room temperature before starting. Softened butter incorporates more easily with other ingredients, resulting in a smoother dough.
- Properly Measure Ingredients: Use a kitchen scale or measuring cups/spoons to accurately measure your ingredients, especially flour. Too much or too little flour can significantly affect the texture of your cookies.
- Cream Butter and Sugars Thoroughly: Creaming together the softened butter and sugars until light and fluffy incorporates air into the dough, resulting in a softer, more tender cookie.
- Room Temperature Egg: Use a room temperature egg for better incorporation into the dough. This helps achieve a smoother texture and even baking.
- Sift Dry Ingredients: Sifting the flour and baking powder together before adding to the dough helps distribute the leavening agent evenly and prevents lumps in the dough.
- Use Mini Chocolate Chips: Opt for mini chocolate chips rather than regular-sized ones. Mini chips ensure chocolate in every bite and distribute more evenly throughout the cookie dough.
- Uniform Cookie Size: Use a small cookie scoop or teaspoon to portion out the dough for consistent cookie size. This ensures even baking and uniform appearance.
- Watch Baking Time Carefully: Mini cookies bake faster than regular-sized ones. Keep a close eye on them during baking to prevent overbrowning or burning. They're done when the edges are golden brown and the tops are set.
- Cooling and Storage: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter if that's what you have on hand. Just be mindful of the additional salt content and consider reducing the amount of salt in the recipe accordingly.
Can I substitute brown sugar with white sugar or vice versa?
While you can make substitutions, keep in mind that brown sugar adds moisture and a hint of caramel flavor to the cookies. Using all white sugar may result in a slightly different texture and taste.
Can I use baking soda instead of baking powder?
Baking soda and baking powder are not always interchangeable. Baking powder contains acid and will react with the other ingredients in the recipe to create leavening, while baking soda requires an acid to activate it. Stick to baking powder as specified in the recipe for best results.
How can I make my cookies chewier or crispier?
To make chewier cookies, try adding an extra egg yolk to the dough. For crispier cookies, reduce the amount of brown sugar and increase the white sugar slightly.
Can I freeze the cookie dough or baked cookies?
Yes, you can freeze both the cookie dough and baked cookies. To freeze the dough, scoop it into individual portions and freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag or container and store for up to three months. To freeze baked cookies, allow them to cool completely, then place them in a single layer in a freezer-safe container or bag with parchment paper between layers to prevent sticking.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to one week. If you prefer a softer texture, you can add a slice of bread to the container to help retain moisture. Alternatively, you can freeze the cookies for longer storage.
Can I make larger cookies instead of mini ones?
Yes, you can adjust the size of the cookies to your preference. Keep in mind that larger cookies may require a longer baking time, so be sure to monitor them closely to prevent overbaking.
Can I add nuts or other mix-ins to the dough?
Absolutely! Feel free to customize the recipe by adding chopped nuts, dried fruit, or other mix-ins of your choice. Just be mindful of any allergies or dietary restrictions when serving the cookies to others.
Can I use regular-sized chocolate chips instead of mini chocolate chips?
Yes, you can use regular-sized chocolate chips if you prefer. However, mini chocolate chips are recommended for their smaller size, which ensures that each bite of the cookie contains plenty of chocolate goodness.
Let's Get Cooking
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Print📖 Recipe
Mini Chocolate Chip Cookies
Crunchy mini chocolate chip cookies, these are the perfect snack for when you need a small bite of a sweet treat!
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 1 large container 1x
- Category: Cookie
- Method: Easy
- Cuisine: American
Ingredients
- 130g Unsalted butter (½ cup 1 tbsp)
- 65g White sugar (⅓ cup)
- 60g Brown sugar (⅓ cup)
- 1 Large egg
- 1 tsp Baking powder
- 200g All purpose flour (1 ⅔ cup)
- 1 cup Mini chocolate chips
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, white sugar, and brown sugar until light and fluffy. This can be done using a hand mixer or a stand mixer fitted with a paddle attachment.
- Once the butter and sugars are well combined, add the large egg to the mixture and beat until smooth.
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- Gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Using a teaspoon, scoop out small portions of dough and roll them into 1 teaspoon-sized balls. Place the dough balls onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops are set. Keep an eye on them towards the end of the baking time to ensure they don't overbake.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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