These mini chocolate chip cookies are each made with just a teaspoon and a half of dough for tiny, one-bite cookies! These are soft and chewy cookies that are great for portion control to not ruin your New Year’s resolutions!
Happy 2018! I hope that everyone had a great Christmas and New Year!
I took a little time off to spend time with the family and eat lots of Christmas cookies and other good food, and while I didn’t post much other than this cookie dough dip, I worked a lot behind-the-scenes on video and perfecting a few other upcoming recipes.
These mini chocolate chip cookies were one such recipe that needed a bit of perfecting, and after a little bit of trial and error, I’m excited to share them with you!
January is always a slower month around here because so many people ditch the sugar and resolve to eat healthier foods (myself included!). While I don’t really do health foods on the blog, I did want to offer a treat that wouldn’t wreck anyone’s resolutions, but still stayed true to the sugar aspect that’s at my core. And while I already have a very popular chocolate chip cookie recipe on the blog, this particular recipe has been perfected to be miniaturized.
These mini chocolate chip cookies don’t require any chilling, and they are made of a small-batch cookie dough for two reasons — the first being portion control (each mini cookie is less than 50 calories, so you can get your chocolate chip cookie fix without overdoing it!), and the second being the fact that a full-sized batch would take forever to scoop…
When you’re making cookies this small, a little bit of dough goes a long way.
While you don’t necessarily need a special cookie dough scoop for these cookies, having the right one will make the job of scooping them much easier (and this recipe makes 70 cookies, so that’s a lot of scooping!). I used this cookie scoop that I ordered off of Amazon (affiliate). It’s a 1 ½ teaspoon sized scoop (½ Tablespoon), which is exactly the size that you need for this recipe and it makes the scooping process really quick rather than spooning the cookie dough or using a larger scoop and trying to make all of your cookie dough balls even.
While the recipe calls for mini chocolate chips, I tossed in a few regular-sized semisweet as well, but I don’t recommend using only the standard size — the mini chips distribute really well throughout the cookies without overwhelming them.
Mini Chocolate Chip Cookies
- ½ cup butter, melted and then cooled at least 10 minutes (113g)
- ⅔ cup brown sugar (130g) (dark or light brown sugar will work, I personally like to use a blend of the two)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour 185g
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup mini semisweet chocolate chips (170g)
- Combine melted, cooled butter and sugars in a large bowl and stir until well-combined.
- Add egg and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined, then stir in chocolate chips.
- Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes and up to 5 days.
- Once dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Scoop dough by rounded 1 ½ teaspoon-sized scoop onto prepared cookie sheets, placing at least 1″ apart. I like to roll my cookies between my palms into balls after scooping them so that they bake very uniform and round, but this is not necessary.
- Bake on 350F (175C) for 6-8 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
- Allow to cool completely on cookie sheets.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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This recipe was originally published in 2018 and meant to be a low-calorie/low-sugar recipe, but a number of people felt that the cookies were not sweet enough. I have since updated the recipe to make the cookies more in alignment with the classic baked goods you’re used to around here and they taste just like traditional chocolate chip cookies, only in miniature form!