Mini Chocolate Chip Cookies

5 from 1 vote

Mini Chocolate Chip Cookies

Our mini chocolate chip cookies might be small, but they are filled with some serious flavor! Brown butter is the secret ingredient in this recipe, adding an incredible caramel, nutty flavor to every bite. Make these mini cookies with your favorite chocolate chips. I like to mix it up and make some with mini semi sweet chips and some with milk chocolate chips.

Prep Time15

Cook Time7

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 72kcal

Author: Amanda Smallwood

Equipment

sauce pan small
measuring cups
measuring spoons
mixing bowl large
whisk
spatula
small cookie dough scoop (one teaspoon)
baking sheets
parchment paper

Ingredients

¾ cup unsalted butter
¾ cups light brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla
2 cups (260g ) all-purpose flour
1 teaspoon corn starch
1 teaspoon baking soda
¾ teaspoon salt
1 cup chocolate chips + extra for the tops of the cookies

Instructions

For the Browned Butter

Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
¾ cup unsalted butter
Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
As soon as you begin to see brown bits in the butter, remove the butter from the heat
Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe

For the Cookies

Add the sugars to the cooled brown butter and mix until nice and fluffy.
¾ cups light brown sugar, ½ cup granulated sugar
Whisk in the eggs, vanilla and salt. Whisk a second and even third time until light and fluffy.
2 large eggs, 1 tablespoon vanilla, ¾ teaspoon salt
Gently fold in the dry ingredients.
2 cups (260g ) all-purpose flour, 1 teaspoon corn starch, 1 teaspoon baking soda
Mix in the chocolate chips.
1 cup chocolate chips
Preheat the oven to 375°. Use a small cookie scoop (1 teaspoon) to scoop the cookie dough. Roll the cookie dough in to round balls. If you are using mini chocolate chips, dip one side of the cookie dough ball in mini chocolate chips before baking.
Bake the cookies for 6-7 minutes. The edges will be golden brown and the middles should just start to brown lightly.
If you are using regular sized chocolate chips, add a few to the tops of the cookies right when they come out of the oven.
For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

Storage

baked cookies - store baked cookies at room temperature in an airtight container for up to 3 days.

cookie dough in the refrigerator - store cookie dough in the refrigerator for 2-3 days. Remove dough from the refrigerator and allow it to warm up for 30 minutes before scooping and baking.

cookie dough in the freezer - scoop the cookie dough and roll it into uniform circles. Arrange the dough balls on a sheet pan and freeze until solid. Transfer the cookie dough to an airtight container. Store cookie dough in the freezer for up to 2 months.

Nutrition