Soft Mini Chocolate Chip Cookies (30 Minutes!) Recipe
Introduction
These Soft Mini Chocolate Chip Cookies come together in just 30 minutes and deliver a chewy, tender bite filled with melty mini chocolate chips. Perfectly portioned as bite-sized treats, they’re ideal for sharing or snacking anytime.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar (tightly packed)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ¼ cup mini chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
- Step 2: In a large mixing bowl, cream together the softened butter and light brown sugar using a hand mixer on high speed until light and smooth, about 2-3 minutes.
- Step 3: Add the egg and vanilla extract, then mix on low speed until just combined.
- Step 4: Add the all-purpose flour, salt, and baking soda to the bowl. Mix gently to combine, being careful not to overbeat. Use a spatula to scrape down the sides of the bowl and fold everything together into a dough.
- Step 5: Fold in the mini chocolate chips evenly throughout the dough.
- Step 6: Using 1 teaspoon of dough per cookie, form small balls and place them on the prepared baking sheets. Leave at least ½ inch of space between each cookie to allow for slight spreading.
- Step 7: Bake on the top rack for 7-9 minutes. Cookies may look slightly underdone in the center—that’s perfect for a soft texture. Let the cookies cool on the baking sheet to finish baking as they set.
Tips & Variations
- For a richer flavor, substitute half the butter with browned butter before creaming.
- Try swapping mini chocolate chips for mini white chocolate chips or butterscotch chips for a twist.
- Don’t overbake; the cookies will firm up as they cool, keeping their soft texture.
- If you prefer larger cookies, use 1 tablespoon of dough per cookie and increase baking time slightly.
Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze in a sealed bag or container for up to a month. Reheat gently in the microwave for 10-15 seconds to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Yes, regular chocolate chips work fine, but mini chips distribute more evenly and provide a better balance in each bite.
Why are my cookies spreading too much?
If the cookies spread too much, try chilling the dough for 15-30 minutes before baking or using slightly less butter. Also, ensure you leave enough space between cookies on the baking sheet.
PrintSoft Mini Chocolate Chip Cookies (30 Minutes!) Recipe
These Soft Mini Chocolate Chip Cookies are a quick and easy treat, perfect for satisfying your sweet tooth in just 30 minutes. Featuring a tender, buttery dough loaded with mini chocolate chips, they bake up soft and chewy with minimal spreading. Ideal for a simple homemade dessert or snack, these cookies are perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Total Time: 19 minutes
- Yield: About 36 mini cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar (tightly packed)
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
Add-ins
- 1 ¼ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or reusable baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer on high speed to cream together the softened butter and tightly packed light brown sugar until the mixture is light, smooth, and fluffy, about 2 to 3 minutes.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed butter and sugar mixture, mixing on low speed until fully combined and incorporated into the batter.
- Add Dry Ingredients: Gradually add the all-purpose flour, salt, and baking soda to the wet mixture. Mix gently to combine, being careful not to overmix. Use a spatula to scrape down the sides of the bowl and fold the ingredients together to form a dough.
- Fold in Mini Chocolate Chips: Gently fold the 1 ¼ cups of mini chocolate chips into the cookie dough ensuring they are evenly distributed.
- Form Cookies: Using a teaspoon measure, scoop out small portions of dough and place them on the prepared baking sheets, spacing them at least ½ inch apart to allow for minor spreading during baking.
- Bake Cookies: Bake the cookies on the top rack of the oven for 7 to 9 minutes. The cookies should look slightly underdone when removed from the oven.
- Cool Cookies: Allow the cookies to cool on the baking sheet; they will continue baking slightly as they cool, which helps retain their soft texture. Once cooled, enjoy your delicious soft mini chocolate chip cookies!
Notes
- Do not overmix the dough to maintain soft texture in the cookies.
- Using mini chocolate chips prevents them from overpowering each bite and provides better distribution.
- Allow cookies to cool on the baking sheet for best texture; they will finish baking in residual heat.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For variation, try adding a pinch of cinnamon or swapping half the brown sugar for white sugar for a different sweetness profile.
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