Our mini chocolate chip cookies recipe is NOT about tiny cookies... rather it is focused on making delicious cookies stuffed with mini chocolate chips! Visit BreadDad.com for more easy cookie (and bread) recipes.If you liked this cookie recipe, please leave a comment below & 5 star rating. We would love to hear from you!
Prep Time10 minutesmins
Cook Time9 minutesmins
Total Time19 minutesmins
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: cookies mini chocolate chips, cookies with mini chocolate chips, mini chocolate chip cookies, mini chocolate chips cookies recipe
Servings: 30Cookies
Calories: 178kcal
Author: Bread Dad
Ingredients
16TablespoonsUnsalted Butter(softened)
2Eggs(large)
1/2CupLight Brown Sugar(packed)
1CupWhite Granulated Sugar
1TeaspoonVanilla Extract
2 1/4CupsAll Purpose Flour
1TeaspoonBaking Soda
1/2TeaspoonSalt
1 1/2CupsMini Chocolate Chips(use 1 cup if you want a less "chocolaty" cookie)
Instructions
Preheat oven to 375 degrees F.
Lightly beat eggs.
Soften butter in the microwave. FYI - I like to semi-melt the butter for better "mixability".
Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy.
Add the mini chocolate chips. Use a large wooden spoon to stir until the chips are evenly mixed in the dough.
Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
Scoop dough with a tablespoon or cookie dough scoop and place this dough "ball" or "drop" onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
Bake for 8-10 minutes or until golden brown.
Remove baking sheet from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from baking sheet.
Use a spatula to remove mini chocolate chip cookies and place cookies on wire cooling racks in order to cool completely.
Please read Bread Dad's tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal DisclaimerThe nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.