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
Yield 60 cookies
- 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
- 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.
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.