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Mini Chocolate Chip Cookies

Mini chocolate chip cookies bake up with lightly golden edges and soft, set tops. Rounded teaspoons of dough make bite-size cookies with mini chocolate chips in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling 5 minutes
Total Time 40 minutes
Servings: 48 servings
Course: Dessert
Cuisine: American
Calories: 62
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.25 cup granulated sugar
  • 0.5 cup brown sugar packed light
  • 1 egg large, room temperature
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup mini chocolate chips

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Preheat the oven to 350°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture and mix just until no dry flour remains.
  7. Fold in the mini chocolate chips.
  8. Drop rounded teaspoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 8–10 minutes, until the edges are lightly golden and the tops look set; bake remaining dough on the fully cooled sheet.
  10. Cool the cookies on the baking sheet for 5 minutes.
  11. Transfer them to a wire rack to cool.

Notes

For evenly baked cookies, bake the remaining dough on a fully cooled sheet. Store in an airtight container at room temperature for up to 5 days; freeze for up to 2 months. For a dairy-free option, use dairy-free butter and mini chocolate chips.