Mini Chocolate Chip Cookies to go with my vanilla ice cream doesn't get more of an American Classic than that, well, except for apple pie.
I started experimenting with the classics of American food and wanted to make it so perfect that the recipe was foolproof, unique, but traditional at the same time.
The chocolate chip cookie is the first thing I baked with my mother when I was 10 years old. I got a recipe book from the library and asked my mother to help me make these delicious cookies that I would have in the lunchroom at school. We had not been in America long, and food was still a surprise from what I had at home.
I do remember thinking this was the best thing in life at the time, but not much has changed from that moment. I still believe the chocolate chip cookie is by far the best invention that America has ever created by far! Nothing like a glass of milk to dunk a warm cookie and have both flavors melting in your mouth.
So was the genius who created this masterpiece? It wasn't until the 1930s that Ruth Wakefield invented the chocolate chip cookie. She and her husband owned the Toll House Inn in Whitman, Massachusetts. One day, while making cookies, she added chunks of Nestlé semi-sweet chocolate to the dough, expecting them to melt and create chocolate cookies.
Instead, the chocolate held its shape, and the chocolate chip cookie was born. Nestlé later made a deal with Ruth Wakefield to print her chocolate chip cookie recipe on their chocolate bar packaging. In return, she received a lifetime supply of chocolate—a pretty sweet deal! This is how the Nestlé Toll House brand became so closely associated with chocolate chip cookies.
I have been experimenting on what the right ratio is to give it an elevated taste, and finally, after tons of trial and error, I have a winner. I made them mini so I could drop in my ice cream, but I also tried the jumbo size, and that works too.
These tiny chocolate chip cookies are the perfect size for a sweet tooth, but not to overdo it. I know there are tons of versions out there for a chocolate chip cookie, and some are stuffed, some are so big you can't even finish one. I wanted smaller cookies that could be dropped in my milk and spooned up, or little chococlate chips mixed with a scoop of ice cream. So today I'm introducing you to my version of perfect bite-sized chocolate chip cookies with this mini chocolate chip cookies recipe that I created. here we go!
Mini Chocolate Chip Cookies
These mini chocolate chip cookies are soft, chewy with a crisp edges with a rich chocolatey goodness in every bite. With a mix of white, brown, and muscovado sugar, they have a deep, caramel-like flavor that sets them apart from your everyday cookie.
Wet Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup muscovado sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups all-purpose flour
Chocolate
- ½ cup mini chocolate chips
Instructions
- Cream the butter in a large bowl with an electric mixer until smooth. Add the granulated sugar, light brown sugar, and muscovado sugar. Mix until well combined and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- Then add the dry ingredients, one at a time, and mix: flour, baking soda, baking powder, and salt.
- Mix the dry ingredients into the wet mixture until just combined.
- Fold in the mini chocolate chips.
- Use a cookie scoop to scoop dough into balls and place them evenly spaced on the prepared baking sheets.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Bake for 5 minutes, or until the edges are a little golden brown, but don't over cook.
- You should be able to poke, and it should indent in the center.
- Allow cookies to cool completely on a wire rack. Enjoy!
Tips & Ticks
- To get even-sized cookies, use a kitchen scale that weighs or a scoop so they can all be the same.
- Bake time can verve from oven to oven, so check.
- Store in an airtight container or freeze for up to 3 months, has been my experience.
- To make a regular-sized cookie, just double the cookie dough portions or increase bake time by a couple of minutes.
- Optional Ice Cream Sandwiches: Once cooled, scoop ice cream onto the flat side of one cookie, top with a second cookie, wrap in foil (like Reynolds Wrap), and freeze until ready to enjoy!
More American Classic Recipes
I hope this will become one of your favorite recipes when you have a cookie craving. Good luck if you have any leftover cookies for the next day!. We ate them all and skipped dinner last night. Even the dogs waited by the oven for a cookie. The smell of fresh cookies baking filled the house, so everyone lined up for the first taste. Hope you enjoyed our journey in the American heartland today. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in America, "That's the way the cookie crumbles."
Mini Chocolate Chip Cookies
Ingredients
Wet Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ¼ cup muscovado sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups all-purpose flour
Chocolate
- ½ cup mini chocolate chips
Instructions
Mix
- Cream the butter in a large bowl with an electric mixer until smooth. Add the granulated sugar, light brown sugar, and muscovado sugar. Mix until well combined and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- Whisk together the dry ingredients: flour, baking soda, baking powder, and salt.
- Mix the dry ingredients into the wet mixture until combined.
Mini Chocolate Chips
- Fold in the mini chocolate chips.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use a cookie scoop to scoop dough into balls and place them evenly spaced on the prepared baking sheets.
Bake
- Bake for 5–7 minutes, or until the edges are golden brown.
- You should be able to poke, and it should indent in the center.
- Allow cookies to cool completely on a wire rack. Enjoy!
Notes
- To get even-sized cookies, use a kitchen scale that weighs so they can all be the same.
- Bake time can vary from oven to oven, so check. Store in an airtight container or freeze for up to 3 months, has been my experience.
- To make a regular-sized cookie, just double the cookie dough portions nd increase bake time by a couple of minutes.
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