WHY YOU’LL LOVE THIS MINI CHOCOLATE CHIP COOKIES RECIPE
- Bite-sized Bliss: Mini chocolate chip cookies offer the perfect portion-controlled treat, allowing you to savour the delightful taste of chocolatey goodness without overindulging.
- Irresistible Crunch: Despite their petite size, these cookies pack a satisfying crunch in every bite, providing a delightful contrast to the soft, melty chocolate chips.
- Endless Versatility: Whether enjoyed as a standalone snack, paired with a steaming cup of coffee, or used to adorn a decadent dessert, mini chocolate chip cookies bring versatility to any occasion.
- Kid-Friendly Fun: Children and adults alike can’t resist the charm of these adorable cookies, making them a hit at parties, bake sales, or simply as a whimsical treat for the whole family.
- Quick and Easy Baking: With their diminutive stature, mini chocolate chip cookies bake up in a fraction of the time compared to their larger counterparts, making them the perfect solution for busy bakers craving a quick homemade indulgence.
TOP TIPS
- Pre-heat the oven – I know this one may seem obvious but it’s really important that the oven is pre-heated before the cookies are baked. This ensures that they bake evenly and will give you the best results.
- Shape – If the cookies come out of the oven misshapen, don’t worry. Just find a cookie cutter or lid, anything that is circular and larger than the cookies. Simply rotate the cutter around the cookies a few times whilst the cookies are still hot and they should become round. I love this hack and I’ve used it plenty of times!
- Get Creative – One of the beauties of baking cookies is that they are very easy to customise. You can get creative with the dough, filling and topping and try out different recipes.
- Use Parchment paper – Make sure you use baking/parchment paper when you bake the cookies in the oven. This will allow you to bake them without them sticking and easily transfer them from the baking tray to a wire rack.
INGREDIENT SUBSTITUTIONS IN THIS RECIPE
- Chocolate Chips: If you’re out of chocolate chips, you can chop up a chocolate bar into small chunks or use other types of baking chips such as white chocolate, butterscotch, or peanut butter chips.
- Butter: In place of butter, you can use margarine, shortening, or coconut oil. Keep in mind that these substitutions may slightly alter the flavor and texture of the cookies.
- Flour: If you’re running low on all-purpose flour, you can try using whole wheat flour, almond flour, or a gluten-free flour blend. Just be aware that different types of flour may affect the texture and density of the cookies.
- Sugar: If you’re looking to reduce the sugar content or ran out of brown sugar, you can use a combination of granulated sugar and honey, maple syrup, or agave nectar. Adjust the amount to achieve your desired level of sweetness.
- Eggs: To make egg-free chocolate chip cookies, you can use a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water), mashed banana, applesauce, or yogurt as a binding agent. Keep in mind that these substitutions may result in slightly different textures.
- Vanilla Extract: If you don’t have vanilla extract on hand, you can substitute it with other flavorings such as almond extract, peppermint extract, or even a small amount of brewed coffee for a subtle flavor boost.
HOW TO MAKE MINI CHOCOLATE CHIP COOKIES
- Pre-heat the oven at 170℃.
- In a bowl, mix together the sugar, brown sugar and melted butter until fully combined.
- Mix in the egg, vanilla extract and salt until combined.
- Whisk in the plain flour, baking soda and cornflour and mix until it forms a cookie dough.
- Add in the chocolate chips and mix into the dough.
- There’s no need to chill this dough so either spoon or pipe a teaspoon of cookie dough onto a lined baking tray.
- Place the baking tray into the oven at 170℃ for 8-10 mins.
- Allow to chill for a few minutes before tucking in and enjoy!
INGREDIENTS YOU’LL NEED
- 90 g Sugar
- 100 g Brown Sugar
- 114 g Butter melted
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 240 g Plain Flour
- 1 tsp Baking Soda
- 30 g Cornflour
- 125 g Chocolate Chips
OTHER RECIPES YOU MIGHT LIKE
Milky Way Magic Star Cookies – Milky Way Magic Star Cookies – My Simple Eats
Kinder Bueno Cookies – Kinder Bueno Cookies – My Simple Eats %
M&M Cookies – M&M Cookies – My Simple Eats
Mini Chocolate Chip Cookies
Mini, chewy and delicious chocolate chip cookies
Ingredients
- 90 g Sugar
- 100 g Brown Sugar
- 114 g Butter melted
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 240 g Plain Flour
- 1 tsp Baking Soda
- 30 g Cornflour
- 125 g Chocolate Chips
Instructions
- Pre-heat the oven at 170℃.
- In a bowl, mix together the sugar, brown sugar and melted butter until fully combined.
- Mix in the egg, vanilla extract and salt until combined.
- Whisk in the plain flour, baking soda and cornflour and mix until it forms a cookie dough.
- Add in the chocolate chips and mix into the dough.
- There's no need to chill this dough so either spoon or pipe a teaspoon of cookie dough onto a lined baking tray.
- Place the baking tray into the oven at 170℃ for 8-10 mins.
- Allow to chill for a few minutes before tucking in and enjoy!
