Cookies are one of my favorite treats to serve a crowd. Cupcakes can be messy, cake is a bit labor intensive and requires a fork to eat, but cookies— cookies are a fuss free dessert. These Mini Chocolate Chip Cookies are soft but a little chewy with slightly crisp edges. The small size just make it easier to eat a handful of them! 
Mini Chocolate Chip Cookies
Prep
Total
Yield 60 cookies
Ingredients
- 2 3/4 C Flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 C unsalted butter, softened (2 sticks)
- 1/2 C Sugar
- 1 C Brown Sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 C mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper.
- Cream together butter, sugar, and brown sugar.
- Add in the eggs one at a time.
- Add vanilla extract.
- In a separate bowl, mix together flour, salt, baking powder and baking soda.
- Slowly incorporate into wet mixture until barely combined.
- Stir in chocolate chips.
- Using the smallest cookie scoop you can find, place cookie dough on cookie sheet about 2 inches apart. If you don’t have a cookie scoop, use a teaspoon.
- Bake for 7-9 minutes. Look for barely brown edges.
Tips
Make sure not to over mix the dough. That can result in them spreading too much in the oven.
You can freeze the leftover dough. Form dough balls and place on cookie sheet in freezer. Once solid, toss in a freezer bag for later!
This cookie recipe doesn’t necessarily have to be refrigerated before baking. They hold their shape pretty well.
Marissa is a wife to Texans Offensive Lineman #79, mother to a baby girl named Joy, a baby boy named Jeff, and a lover of food . She loves to feed people on game day and try new recipes during the week. 
[…] I LOVE being in the kitchen with my daughter! If you’re ready for more kid- friendly recipes, just a little more advanced; try my Mini Chocolate Chip Cookies! […]