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Mini Chocolate Chip Cookies

Soft, chewy, and perfectly bite-sized, these mini chocolate chip cookies deliver a higher ratio of crispy golden edges to gooey centers. Using professional creaming and tempering techniques, these bakery-quality treats are ready in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 48 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

The Creamy Base
  • 1 cup unsalted butter Softened to room temperature.
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar Packed.
  • 2 large eggs Room temperature.
  • 2 tsp pure vanilla extract
The Dry Structure
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups mini chocolate chips

Equipment

  • Electric Hand Mixer or Stand Mixer
  • Baking Sheets
  • Parchment Paper
  • Small Cookie Scoop (1 tbsp)

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar on medium-high speed for at least 3 minutes. This mechanical leavening creates the necessary air pockets for a soft texture.
  3. Add the eggs one at a time, beating well after each addition to ensure proper emulsification. Stir in the vanilla extract.
  4. In a separate bowl, whisk the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing on low speed only until a few streaks of flour remain.
  5. Gently fold in the mini chocolate chips by hand to avoid over-developing the gluten.
  6. Scoop rounded tablespoons of dough onto the prepared sheets, about 1.5 inches apart. Bake for 8-10 minutes until edges are golden but centers look slightly under-baked.
  7. Allow cookies to rest on the hot baking sheet for 2 minutes (carry-over cooking) before transferring to a wire rack.

Notes

Sofia's Pro Tip: For the ultimate texture, chill your scooped dough balls for 15 minutes before baking. This 'shocks' the butter, ensuring the cookies have a soft, thick center rather than spreading too flat.