Mini Chocolate Chip Cookies

5 from 1 vote

These mini chocolate chip cookies are soft, chewy with crisp edges, and packed with 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.

Prep Time20

Cook Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 118kcal

Author: Lizzy Cascalheira

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.

Nutrition