Jacqueline Casey 
Don’t get me wrong, I love a nice big bakery style cookie, but this smaller size cookie is ideal for snacks or a small treat (although you might find yourself eating high multiples too). Smaller size=lots of cookies so these are great for sharing and feeding a crowd. Using Mini-Chocolate Chips, compliments the small size of the cookies. These Mini-Chocolate Chip Cookies are soft, chewy and so delicious. If you love Entenmann’s Chocolate Chip Cookies, then these are for you.
Options, Substitutions and Tips!
- Bring butter and egg to room temperature prior to beginning the recipe. Depending on the temperature in your kitchen it usually takes about 1-2 hours to bring butter to room temperature. Your butter should be soft enough that it is easy to make an indent, but not melting. I try and avoid using a microwave to speed up the process because I find it can change the consistency of the butter and I end up with pieces that are too melted.
- Either use a lightly greased baking sheet or silicon baking mats/sheets. No need for parchment paper with this recipe.
- I recommend using either semi-sweet or dark mini-chocolates. I think milk chocolate will make this cookie way too sweet.
- I used a tsp as the scoop measurement for each of these mini-cookies and just dropped them right onto the baking sheet. I’d say they were almost perfectly uniform in size and shape, with a few inconsistencies here and there, but that’s kind of how I like my drop cookies. You could use the tsp for the measurement and then shape them into a ball if you want them to be more perfectly round shape.
- I was able to fit 15 cookies on a baking sheet This is how the cookies looked spaced out on my baking sheet:
- The pros (not me) always recommend baking one sheet at a time for optimal baking results. I bake these cookies one sheet at a time in the middle rack of my oven, not because I am a professional, but because I only own one baking sheet haha! If you know your oven and how it cooks and usually cook multiple sheets at a time, I say go for it. I am thinking of investing in a 2nd baking sheet, so I can at least have one tray ready to go as soon as I take one out of the oven. Update: I did it! I went out and splurged for a second baking sheet and am now a 2 baking sheet household. And the first thing I did was bake these cookies 2 trays at a time. The results were…..not good. Now I understand why the pros (again not me) recommend baking one at a time. Even though I set a timer and switched and rotated both trays half way through the baking process, they cooked extremely uneven. I’m still happy I have the 2 trays because it did greatly reduce the time being able to have a tray ready to go immediately as one come out. The new tray I bought is also a bit longer so I was able to fit 18 cookies on it.
- The prep for this is only 15 minutes so it’s the baking, especially if you are doing one baking sheet at a time, that is the most time consuming part of this recipe. This recipe yields about 75 cookies. At 15 cookies per tray, that is 5 baking trays worth of cookies. What I do sometimes, is bake half of the dough, then place the other half in an airtight container (or in plastic wrap) and place in the refrigerator. This way I can save some cookies for later.
- Not only can you make the dough and then refrigerate to bake within 3-5 days, you can also freeze the dough up to 3 months.
Mini-Chocolate Chip Cookies
Soft, chewy and so delicious, these Mini-Chocolate Chip Cookies are the perfect size for sharing.
- Medium Mixing Bowl, Large Mixing Bowl, Baking Sheet
- 1 cup Unsalted Butter ((2 sticks))
- ½ cup White Granulated Sugar
- ¾ cup Light Brown Sugar
- 1 large Egg
- 1 tsp Pure Vanilla Extract
- 2¼ cups All Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 10 oz. Mini-Chocolate Chip ((Semi-Sweet))
Remove butter and egg from the refrigerator about 1 hour to bring to room temperature before starting the recipe.
Pre-heat oven to 190°C/375°F.
In large mixing bowl, cream together butter and sugars (both granulated and brown sugar). Add egg and pure vanilla extract and mix until smooth.
In medium mixing bowl, combine flour, baking soda, baking powder and salt.
Slowly add flour mixture into butter mixture and mix until just combined.
Fold in chocolate chips and carefully mix.
Using a tsp. scoop cookie dough and drop onto baking sheet. About 15 cookies should be able to fit onto one sheet. Bake for 8-9 minutes.
