Mini Chocolate Chip Cookies

5 from 1 vote

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These mini chocolate chip cookies are a smaller version of my favorite soft and chewy chocolate chip cookie recipe. They're made with brown butter and mostly brown sugar to give you a rich, butterscotch-like flavor. And they're the perfect size when you want just a little sweet thing.

Prep Time30

Cook Time8

Chilling time30

Total Time1 8

Course: Cookies

Cuisine: Unspecified

Servings: cookies

Calories: 75kcal

Author: Joanne Stekler

Equipment

#70 or smaller cookie scoop optional

Ingredients

2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 227 grams, or 8 ounces) unsalted butter
¼ cup (50 grams or 1.8 ounces) granulated sugar
1 cup (192 grams or 6.8 ounces) dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon whole milk
1 bag (340 grams or 12 ounces) mini chocolate chips (I use Ghiradelli semisweet)

Instructions

Preheat your oven to 375°F if baking immediately. Line three cookie sheets with parchment paper or silicone mats. (See notes for suggestions if you do not own three.)
Sift the flour, baking powder, baking soda, and salt into a medium sized bowl.
2 cups (250 grams or 8.8 ounces) bleached, all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
Brown the butter in a small saucepan. If you're not familiar with browning butter, check out the notes below and in the main post. Let cool slightly so it doesn't cook your eggs when you add those.
1 cup (2 sticks, 227 grams, or 8 ounces) unsalted butter
Add the sugars to a mixing bowl or the bowl of your stand mixer and mix briefly to combine.
¼ cup (50 grams or 1.8 ounces) granulated sugar, 1 cup (192 grams or 6.8 ounces) dark brown sugar
Beat in the slightly cooled brown butter.
Add the eggs one at a time, then the vanilla, and then the milk, beating about one minute between each addition.
2 eggs, 1 teaspoon vanilla extract, 1 tablespoon whole milk
Add the dry ingredients and mix only until just combined.
Add the chocolate chips, reserving a tablespoon or so in case your last cookies are light on chips, and mix by hand.
1 bag (340 grams or 12 ounces) mini chocolate chips
Add this point you will need to refrigerate the cookie dough for a few minutes so that you can scoop it, but do not refrigerate it for more than an hour or it will be more challenging to scoop.
Use a #70 cookie scoop or two spoons to scoop a tablespoon of batter onto a baking sheet lined with parchment or silicone mat. If baking immediately, leave at least one inch between cookies. If scooping to freeze, they can be placed adjacent to each other but not touching. Freeze overnight before putting into a freezer bag and squeeze out all of the air.
Bake at 375℉ for 7 to 8 minutes, until the edges are just starting to brown. The centers will still be soft.
Cool on the baking sheet for a few minutes and then move to a cooling rack.

Notes

This recipe makes about 72 tablespoon-sized mini chocolate chip cookies or 30 medium-sized cookies, or one 9 by 13 inch pan of of chocolate chip cookie bars.

Browning butter is not difficult. Just melt the butter and continue cooking it over low heat, stirring or swirling the pan occasionally. As it melts and then browns, you will hear the butter popping. When the popping stops, pour the butter into a glass measuring cup to stop it from cooking. It can go from brown to burnt very quickly.

If you don't have three baking sheets, you can either:

bake a batch and freeze the rest, since you can place cookie balls for the freezer spaced more closely than if you were baking, or
bake a batch and put the remaining batter in the refrigerator. Let the first batch bake and let the pan cool completely before baking your next batch.

Chilling your cookies and baking them at a higher temperature for a shorter amount of time keeps them from spreading and helps keep them soft and chewy. Do not overbake!

Nutrition