These Tiny Chocolate Chip Cookies are crispy, chewy and SO much fun to make and eat. Everyone has a best chocolate chip cookie recipe, but these mini chocolate chip cookies are out of this world!
Tiny Chocolate Chip Cookies
I have never been tiny.
Chances are good I never will be.
This isn’t necessarily a bad thing, though not according to my doctor, but that’s another story.
When it comes to sweets, I’m all for the trend to bake miniatures.
It makes eating dessert much more manageable, and you can have it more often. It also helps the person eating the dessert feel less guilty. Unless you never feel guilty, in which case good for you 🙂
Who doesn’t like chocolate chip cookies? Not one person, ever.
Even if they aren’t your personal favorite, I bet you wouldn’t turn one down if you were on a desert island or something.
Especially a warm one, right out of the oven.
I’ll fess up and admit I had 8 of them, right away. While this was a little piggish, it was easily rationalized since each cookie is only a little larger than a quarter. No problem.
And tiny is fun!
These little guys have great flavor and there are lots of ways to use them. Like as a take-away gift at a party or shower, in cute cups with cellophane and twine. Or tucked inside a paper cone and small vintage glass for the buffet table.
Eating them off the cooling rack is totally fine too, and they keep well in an airtight container for several days, if needed.
Oh, and this recipe makes about 100,000 tiny cookies.
Not really, but it feels like it when you are portioning them out in a 1/2 teaspoon.
Be sure to scoop the dough in the measuring spoon and flatten it with your fingers or they’ll be too big, and tiny is totally part of their charm.
Tiny Chocolate Chip Cookies
- 1 1/4 Butter, unsalted, softened
- 2/3 cup Brown Sugar, light, packed
- 3/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 Egg, large
- 1 teaspoon Pure Vanilla Extract
- 1 cup Flour, all-purpose plus two tablespoons if needed
- 1 1/4 cup Mini Semi-Sweet Chocolate Chips 7 ounces
- Place the oven rack in the middle positionPreheat the oven to 400 degrees
- Line a baking sheet (or sheets) with parchment paper
- PREPARE COOKIE DOUGH
- Beat the butter and sugar in a medium sized bowl with an electric mixer, until fluffy, about 3 minutes.
- Add the salt and baking soda, egg and vanilla and continue mixing for another minute.
- Add in one cup of the flour, continue mixing just until combined. Fold in the chocolate chips with a spatula.
- Drop measured 1/2 teaspoons of dough, not rounded about 1 1/2 inches apart on the cookie sheet. See recipe notes to test the dough before baking. Bake in batches until golden brown on the edges, 6-7 minutes. Cool on wire racks. Can be stored in an airtight container for 3-4 days. Makes about 12 dozen cookies that are roughly the size of a quarter.
- NOTE: I test baked a few cookies first to make sure they would not be flat.
- They WERE, so I added 2 level tablespoons of additional flour to the dough and lightly worked it in with my hands. They turned out perfectly!
- This recipe was updated in December of 2019.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Source: Studio Delicious, adapted from The Gourmet Cookbook