These Mini Chocolate Chip Cookies may be tiny, but they're dangerously addictive. They're soft in the center, lightly crisp around the edges, and packed with chocolate chips in every bite. I usually make a double batch because somehow they're even easier to snack on than regular-sized cookies.
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Ingredients
- Unsalted butter - At room temperature. Salted or unsalted butter. If you use salted butter, I recommend omitting the salt from the ingredients list.
- Sugar - We need both here for the best result: White sugar and brown sugar. Light brown sugar or dark brown sugar (this is what I used) can be used.
- Vanilla extract - Almond extract can be used instead. Use pure vanilla extract and not the artificial kind (flavor is different plus full of bad for you fillers).
- Egg - At room temperature
- Flour - All-purpose flour or a gluten-free blend with xanthan gum. For this recipe I used GF Flour Blend Schar.
- Baking soda - Check the expiry date of this ingredient so the cookies rise.
- Salt - Kosher salt or regular salt.
- Mini chocolate chips - I used semi-sweet mini chips. You could use vegan chocolate chips, white chocolate chunks, or even add extra chocolate chips for added decadence. Dark chocolate is another delicious alternative.
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Julia | The Yummy Bowl
These mini chocolate chip bites freeze beautifully and last long! Chewy, gooey and easy to make!