Mini Chocolate Chip Cookies
These mini chocolate chip cookies are soft, buttery, and packed with mini chocolate chips. Made with melted butter and a simple dough, they bake into golden cookies with chocolate in every bite.
Equipment
- cookie sheets
- mixing bowls
- whisk
- measuring cups and spoons
- cookie scoop
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 large egg yolk
- 2 tbsp nonfat milk
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 375°F. Line cookie sheets with silicone baking mats or parchment paper.
- Add flour, cornstarch, baking soda, and salt to a medium bowl. Whisk together and set aside.
- Stir melted butter with granulated sugar and brown sugar until smooth.
- Add egg yolk, milk, and vanilla extract. Stir until smooth and combined.
- Stir the dry ingredients into the wet mixture until combined. Fold in the mini chocolate chips.
- Scoop 1 tablespoon-sized cookie dough balls onto prepared cookie sheets, spacing them 3 inches apart.
- Bake for 16-20 minutes, or until the cookies are rich golden brown on top and no longer glossy.
- Let cookies cool for at least 10 minutes before removing them from the cookie sheet. They will become crunchier as they cool.
Notes
Store cookies in an airtight container for up to 5 days or freeze baked cookies for up to 2 months. Cookie dough balls can also be frozen, but thaw to room temperature before baking. Use mini chocolate chips for the best texture and even chocolate distribution.