Name: Mini Chocolate Chip Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 48 cookies
Cuisine: American
Ingredients: 270 grams all-purpose flour; 2 teaspoons baking powder; 1 tsp kosher salt; 170 grams unsalted butter; 160 grams light brown sugar; 100 grams granulated sugar; 1 egg; 1 tsp vanilla paste or extract; 113 grams semi-sweet chocolate

From the Cook

1/4

Mini Chocolate Chip Cookies

Sloan’s Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes until light & fluffy.

Beat in the egg and vanilla until fully combined.

Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.

Fold in the roughly chopped chocolate with a rubber spatula until evenly distributed.

Using a 1 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.

Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.

Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 8-10 minutes until barely golden on the edges.

Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.

Allow to cool completely on the baking sheet, and enjoy!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Your Butter First 🧈
Melt the unsalted butter over medium heat and let it brown for 2-3 minutes until it develops a nutty aroma—this adds incredible depth of flavor to your mini cookies that regular melted butter cannot match.
Chop Your Chocolate Unevenly ✂️
Cut your semi-sweet chocolate into varied chunk sizes rather than uniform chips—larger pieces create pockets of melty chocolate while smaller pieces distribute flavor throughout for balanced bites.
Chill Your Dough Strategically ❄️
Refrigerate the dough for at least 30 minutes before portioning; this prevents excessive spreading and ensures your mini cookies stay perfectly compact and chewy rather than becoming thin and crispy.
Use a Dough Scoop for Consistency 🥄
Invest in a small cookie scoop (about 1-teaspoon size) to portion dough uniformly, ensuring all 48 cookies bake at the same rate and achieve consistent texture throughout the batch.
Underbake by 30 Seconds 🕐
Remove cookies from the oven when the edges are golden but the centers still look slightly underdone—they'll continue cooking on the baking sheet and result in perfectly soft, chewy cookies rather than overbaked ones.