Mini Chocolate Chip Cookies — Soft, chewy, adorable little MINI cookies that are a hit with everyone!! Fast and easy! Bet you can’t eat just one!!
Simple Chocolate Chip Cookies, but Mini!
I have so many recipes for chocolate chip cookies, but until now had not made mini chocolate chip cookies. What was I waiting for, because these are so good. Mini food has a way of tasting better. And they’re so cute, if I do say so myself.
The cookies are begging to be washed down with a Horizon Organic Lowfat Plain Milk Box. There’s something about the classic combination of cookies and milk that you just can’t beat.
The milk boxes (and the mini cookies) are great for lunchboxes, snacks, travel, and more. These shelf-stable milk boxes are a perfect alternative to juice boxes and are handy for school lunches or afternoon snacks.
Now that school is back in session, I am always trying to find healthy, organic choices for my daughter’s school lunches that she enjoys and that don’t need refrigeration. A milk box and a few mini cookies are a perfect little treat to pack in lunches or as an after school snack before homework and sports practice begins.
I adapted an older recipe for Chocolate Chip and Chunk Cookies that never disappoints to make the mini cookies.
The homemade chocolate chip cookies are pillowy soft in the center and have just the right amount of chewiness with plenty of melted chocolate.
What’s in Mini Chocolate Chip Cookies?
To make these soft and chewy chocolate chip cookies, you’ll need:
- Horizon Organic Unsalted Butter
- Light brown sugar
- Granulated sugar
- Horizon Organic Large Egg
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Mini semi-sweet chocolate chips
How to Make Mini Cookies
These simple chocolate chip cookies come together just like regular-sized cookies, but you roll them into smaller balls instead!
To make these mini cookies, cream together the butter and sugars. Then, add the egg and vanilla and beat until fluffy.
Add the dry ingredients and mix until combined, then gently fold in the chocolate chips. Using a mini 1/2 tablespoon cookie scoop, form mounds and place them on a large plate or tray, cover with plastic wrap and refrigerate for at least 2 hours.
Once the dough has chilled, place on a baking tray(s) and bake until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale.
How to Store Chocolate Chip Cookies
Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Can I Freeze Cookie Dough for Later?
Yes! Unbaked cookie dough can be stored in an airtight container in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Can I Add Extra Mix-Ins?
Of course! You can add any mix-ins you’d like to these mini chocolate chip cookies. Just keep in mind that you’re making mini cookies, so any nuts, candy bars, etc. need to be chopped up quite finely before being added to the cookie dough.
Can I Make These Regular Sized Cookies?
Of course! The bake time will need to be increased, and your soft and chewy chocolate chip cookies won’t look nearly as cute.
Tips for Making Mini Chocolate Chip Cookies
I recommend using mini chocolate chips rather than normal size for better chocolate distribution.
I also recommend using a mini 1/2 tablespoon cookie scoop so that your cookies turn out uniformly. It makes the work of forming the dough mounds much, much faster than doing it by hand or by guesswork.
Be sure not to overbake these little cuties so that they stay soft and chewy rather than crunchy. All ovens vary but just under 6 minutes was perfect in my oven. Check early and often since they are so small.
And don’t forget to wipe off your milk mustache. Ahhh, so good.
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Mini Chocolate Chip Cookies
Ingredients
- ¾ cup Horizon Organic unsalted butter, softened
- ¾ cup organic light brown sugar, packed
- ¼ cup organic granulated sugar
- 1 Horizon Organic Large Egg
- 2 teaspoons organic vanilla extract
- 2 cups organic all-purpose flour
- 2 teaspoons organic cornstarch
- 1 teaspoon organic baking soda
- ½ teaspoon organic salt, or to taste
- 1 ¾ cups organic mini semi-sweet chocolate chips, plus more for sprinkling the tops if desired
- Horizon Organic Lowfat Plain Milk Boxes, for serving
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and electric handheld mixer, beat the butter on low speed until smooth, about 1 minute.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, salt, and mix until just combined, about 30 seconds.
- Add the chocolate chips and beat for a few seconds on low speed to incorporate.
- Using a mini 1/2 tablespoon cookie scoop, form mounds and place them on a large plate or tray, lightly smoosh the mounds down a slight amount, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 1 inch apart; I bake 15 to 20 cookies per half sheet pan.
- Bake for about 5 to 6 minutes, or until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale.
- Optionally, after cookies emerge from the oven, add a few more chocolate chips to the top of each cookie for visual appeal.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling before serving with milk.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Chocolate Chip and Chunk Cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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