Miniature Chocolate Chip Cookies are soft, chewy, bite-sized treats. They make a perfectly portioned treat to cure your cravings!
Miniature Chocolate Chip Cookies pack a lot of flavor – proof that good things come in small packages!
When I was a teenager, I lived for a cup of Mrs. Fields Nibblers. Years later, I would occasionally purchase a 6 pack to share with the girls for a little snack at the mall. But these Mini Chocolate Chip Cookies? Well, they’re even better!
What Makes This the Best Miniature Chocolate Chip Cookies Recipe
I tested and perfected this Mini Chocolate Chip cookie recipe with a blend of ingredients and methods to achieve incredible flavor and texture.
Ingredients
Butter gives these miniature cookies amazing flavor. A blend of butter and shortening enhances the texture resulting in a soft, fluffy center with slightly crisp edges. Cornstarch adds to the tender crumb.
The combination of baking powder and baking soda balances spreading and gives them a little lift while preventing browning.
Miniature chocolate chips are easy to work with for small dough balls and provide an amazing dough to chip ratio. For picture perfect mini chocolate chip cookies, top each dough ball with a few chocolate chips just before baking.
Method
I bake Miniature Chocolate Chip cookies low and slow for the perfect rise and chewy bite.
Tips from My Test Kitchen
A measuring teaspoon creates the perfect dough size. Grease every 5 dough balls for easy release.
Cookies continue to bake on a hot cookie sheet. Do not over bake. 1 minute after removing from the oven, carefully transfer to a wire cooling rack.
Mini Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup butter flavored shortening ½ stick of Crisco
- 1 teaspoon vanilla extract
- ¾ cup white granulated sugar
- ¾ cup light brown sugar packed
- 2 large eggs
- 2½ cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon corn starch
- 1 teaspoon salt
- 1¼ cups miniature chocolate chips divided
Instructions
- Preheat oven to 325℉. Line cookie sheet with parchment paper.
- In a large mixing bowl or stand mixer fitted with the whisk attachment add butter, shortening, vanilla, sugar and brown sugar and cream on medium speed for 3 minutes.½ cup unsalted butter, ½ cup butter flavored shortening, 1 teaspoon vanilla extract, ¾ cup white granulated sugar, ¾ cup light brown sugar
- Add eggs and mix on low speed until just incorporated.2 large eggs
- In a small mixing bowl, whisk together flour, baking soda, baking powder, cornstarch and salt. Using the beater attachment on low speed or a spatula by hand, gradually blend dry mixture into wet mixture until well combined. Fold in miniature chocolate chips, reserving some to top cookies.2½ cups all purpose flour, 2 teaspoons baking soda, ½ teaspoon baking powder, ½ teaspoon corn starch, 1 teaspoon salt, 1¼ cups miniature chocolate chips
- Coat a 1 teaspoon measuring spoon with non-stick spray. Scoop dough and divide in half, coating with spray every 5 scoops. Roll into balls and drop 12 spaced evenly onto a half cookie sheet or 24 onto a full sized cookie sheet. Gently press chocolate onto the top of each cookie.
- Bake in the center of a pre-heated oven 6-8 minutes, until the edges are slightly golden brown and the cookie appears to be set.Allow to cool 1 minute. Using a cookie spatular, transfer to a wire cooling rack until they reach room temperature.
Julie’s Tips
Estimated nutrition information is provided as a courtesy and is not guaranteed.
