Mini Chocolate Chip Cookies
Ingredients
- ½ cup (113 g) salted butter, softened to cool room temperature (see note)
- ¼ cup + 2 tablespoons (80 g) granulated sugar
- ¼ cup + 2 tablespoons (80 g) packed light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg (50 g out of shell)
- 1 teaspoon vanilla extract
- 1 ½ cups + 1 tablespoon (222 g) all-purpose flour (see note)
- ¾ cup (135 g) mini chocolate chips
Instructions
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until well-combined, 1 to 2 minutes.
- Add the egg and vanilla and mix until well-combined, 1 to 2 minutes, scraping down the sides of the bowl as needed.
- Add the flour and chocolate chips and stir until evenly combined and no dry streaks remain.
- Lightly grease a sheet of parchment paper with cooking spray. Scrape the cookie dough onto the parchment paper, and press the dough into an 8X8-inch square (it will be a bit less than 1/2-inch thick).
- Place the parchment paper with the cookie dough on a half sheet pan and refrigerate for 15 to 20 minutes. This helps the cookie dough firm up so that cutting and rolling the mini cookies is easier and less messy.
- Preheat the oven to 350 degrees F. Line three half sheet pans with parchment paper, lightly grease with cooking spray, and set aside. (If you don't have three half sheet pans, bake the cookies in batches - letting the sheet pan cool completely in between batches.)
- Out of the fridge, use a bench scraper/knife or other knife to cut the square of cookie dough into eight strips across and eight strips down (for a total of 64 squares of cookie dough).
- Roll each square into a ball. Place the mini cookie dough balls an inch apart on the prepared baking sheets. For a standard half sheet pan, I bake 24 mini cookie dough balls at a time.
- Bake for 7 to 8 minutes until the cookies are set around the edges. Let cool on the baking sheet for a few minutes before removing to a cooling rack to cool completely.
Notes
Butter: It's important to use butter that is softened to cool room temperature. It should be soft enough to incorporate well with the sugars but not melty or overly soft (otherwise the cookies may spread too much while baking).
Flour: For slightly thicker cookies (or if your cookies tend to spread too much in the oven), add an additional tablespoon flour.