Mini Chocolate Chip Cookies

I love miniature versions of things, especially desserts. So when I decided one morning to whip up some sweet treats for a playdate, and saw that I had a whole bunch of mini chocolate chips (as opposed to regular-sized chocolate chips), I knew exactly what I wanted to make: bite-sized chocolate chip cookies!

Since I was a bit short on time I knew that I wouldn’t be able to soften butter to room temperature, so I found a recipe using melted butter instead. To keep things simple I mixed up the dough by hand rather than using any kind of mixer. The resulting dough was a bit too soft, so I popped the bowl into the freezer for 10 minutes to firm it up a bit (smearing the dough up the sides of the metal bowl to give it maximum surface area to chill).

Mini Chocolate Chip Cookies (adapted from Cooking Classy)

(makes about 75)

1 1/3 cups flour

1 tsp. cornstarch

3/8 tsp baking soda (that’s 1/2 plus 1/4 tsp)

1/4 tsp. table salt (not kosher– it’s too coarse)

1/2 cup butter

1/2 cup brown sugar

1/4 cup sugar

1 egg

1 1/2 tsp vanilla

2/3 cup mini chocolate chips

Extra kosher salt (optional)

• Preheat oven to 350 degrees F and line two baking sheets with foil or parchment.
• In a bowl, combine flour, cornstarch, baking soda, and salt.
• In a microwave-safe bowl/measuring cup, heat butter until just melted. Add sugars and stir to combine.
• Beat in egg and vanilla.
• Add wet ingredients and chocolate chips to dry ingredients. Stir to combine. Dough will be very soft.

• Chill dough in the freezer for 10-15 minutes.
• Using a 1/2 tsp. measure, scoop out rounded balls of dough onto baking sheets. I find it’s easier to do this if you dip your measuring spoon in flour every few scoops, to let the dough release.
• Sprinkle just a tiny bit of kosher salt onto each tiny dough ball.
• Chill in the freezer for another 10 minutes to firm up.

• Bake for 11-12 minutes, until edges are golden. Let cool on sheets.