RazBakes and Breakfast
Mini Chocolate Chip Cookies recipe
Soft, chewy, bite-sized cookies you can make in one bowl.
Watch the video · 3:10
Makesabout 130 to 135 mini cookiesPrep15 minChill (optional)30 minBake8 to 10 min at 175°C (350°F)
Ingredients
- 200 g all-purpose flour (1 2/3 cups)
- 1 tbsp cornflour (cornstarch)
- A pinch of salt
- 1/2 tsp baking soda
- 90 g butter (6 tbsp + 2 tsp), softened
- 100 g brown sugar (1/2 cup, packed)
- 25 g white sugar (2 tbsp)
- 1 large egg (or 1/4 cup / 60 g plain yogurt)
- 1 tsp vanilla extract
- Mini chocolate chips, as many as you like
Method
Cream the butter and sugars
- In a large bowl, cream the softened butter, brown sugar and white sugar until well combined and slightly fluffy.
Add the egg (or yogurt)
- Add the egg (or yogurt) and whisk until the mixture is pale and fluffy.
- Stir in the vanilla extract.
Mix the dry ingredients
- Sift in the flour, cornflour, baking soda and salt. Mix until just combined.
- Fold in the mini chocolate chips.
- If the dough feels too soft to handle, refrigerate it for 20 to 30 minutes.
Shape and bake
- Scoop out 1 to 1 1/2 teaspoons of dough per cookie. Roll into small balls and place on a lined baking tray, leaving space for spreading.
- Bake in a preheated oven at 175°C (350°F) for 8 to 10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the tray for a few minutes, then move them to a wire rack to cool completely.
Good to know: Keep the dough balls small, these are meant to be mini. Store in an airtight container for up to a week. The dough freezes well: scoop, freeze on a tray, then store in a bag.