Name: Chewy Mini Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 80 cookies
Cuisine: American
Ingredients: 114 grams unsalted butter; 150 grams all-purpose flour; 1 tsp cornstarch; 0.5 tsp baking soda; 0.75 tsp Kosher salt; 110 grams dark brown sugar; 50 grams white sugar; 1 egg; 1.5 teaspoons vanilla extract; 130 grams mini chocolate chips

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Chewy Mini Chocolate Chip Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Brown the butter

Melt the unsalted butter in a shallow, light-colored pan over medium-low heat. Cook, swirling the pan often, for 5-7 minutes. At first the butter will foam up and get bubbly, but after a few minutes, you will start to see small brown bits on the bottom of the pan. Once the butter is golden-brown and smells nutty, immediately remove the butter from the heat and pour it into a large heat-proof mixing bowl. Cool the brown butter until it's room temperature, about 10-15 minutes.

Cookie Dough

In a small bowl, whisk together the flour, cornstarch, baking soda, and Kosher salt. Set aside.

Add the dark brown sugar and white sugar to the cooled brown butter. Using a hand mixer, beat the butter and sugars together until it's combined, about 1-2 minutes. The mixture will be a bit sandy. Mix the egg and vanilla extract into the butter-sugar mixture until it's very smooth.

Add the flour mixture to the butter-sugar mixture and beat just until the dough comes together. A few streaks of flour are ok. Fold the mini chocolate chips into the dough, just until combined. Don't over-mix!

Using a #100 scoop or teaspoon, scoop the dough into balls and roll them until smooth. Place the tiny cookie dough balls on a parchment lined sheet pan and chill, covered, for 1-2 hours or overnight.

Bake the Cookies

While the cookie dough balls are chilling, preheat the oven to 350°F (177°C). Line 2 sheet pans with parchment paper.

Place the cookie dough balls on the prepared sheet pans 2-inches apart (15-16 cookies per pan). Bake for about 6 minutes, just until the edges of the cookies are set and the centers are still a bit underdone.

Let the cookies cool on the sheet pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Repeat the above steps with the rest of the cookie dough balls. Enjoy!

Nutrition

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Tips & Tricks (5)

Brown Your Butter First 🧈
Melt the butter until it turns golden with a nutty aroma, then cool completely before mixing into dough. This extra step adds rich, caramelized depth that elevates these mini cookies far beyond standard recipes.
Chill Your Dough Properly ❄️
Refrigerate dough for at least 2 hours (or overnight) before scooping to prevent spreading and achieve chewy centers with slightly crispy edges. This rest time allows the cornstarch to fully hydrate, creating the perfect texture.
Use Cornstarch for Chewiness 🌽
Don't skip the cornstarch—it replaces some flour and inhibits gluten development, guaranteeing chewy rather than cake-like cookies every time. Even 2 tablespoons makes a dramatic difference in texture.
Brown Sugar Ratio Matters 🤎
Use dark brown sugar over white sugar by a 2:1 ratio for deeper molasses notes and superior chewiness that plain white sugar can't provide. The dark variety contains more molasses for that signature cookie texture.
Underbake by 30 Seconds ⏱️
Remove cookies from the oven when the edges are set but centers still look slightly underdone—they'll continue cooking on the hot baking sheet for residual chewiness. This timing difference is the secret to batch-after-batch consistency across 80 cookies.