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 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.