Little Chocolate Chip Cookies

August 5, 2021

I have always been a fan of little things. I have a tiny little dog, I have collection of mini tools stowed away in a tiny little tool box in the garage (its adorable) and I have always felt that there is something fun about eating little things. Whether its little peach crostini or the tiny acini di pepe pasta in Italian wedding soup, I am a big fan of little things and these cute little chocolate chip cookies definitely fall into that category…

These little bite sized cookies are just fabulous. They are really easy to make and bake into a wonderful texture that is a little soft, but also a little chewy and filled to the brim with mini chocolate chips. Whether you are in need of just a little bit of sweetness, want four cookies instead of just one (don’t we all) or prefer your desserts to be just as adorable as they are delicious, these little chocolate chip cookies are for you.

Let’s get them started…

To begin, gather 8 tablespoons of butter, 1/2 cup of brown sugar, 1/3 cup of granulated sugar, 1 large egg, 1 large egg yolk, 2 teaspoons of vanilla extract, 2 cups of all-purpose flour, 1 tsp of cornstarch, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and about 3/4 cup of mini semi-sweet chocolate chips.

Typically, you would want your butter to be right at room temperature for cookies, but thankfully, this recipe is super simple and requires no planning ahead. In fact, if you just saw this recipe and want to make these cookies right now, you can just pop a cold stick of butter into a large microwave safe bowl and run it on high heat for about 30 seconds to soften it up a bit.

You can see in the photo above that my butter was partially melted and this is what you are looking for. Add 1/2 cup of brown sugar and 1/3 cup of granulated sugar in with the softened butter and mix with an electric hand mixer or a good stiff whisk until fully combined.

Next, add 1 large egg, 1 egg yolk and 2 teaspoons of vanilla extract and mix until fully incorporated.

To add the dry ingredients, you can either combine them in a separate bowl or add 2 cups of all-purpose flour, 1 tsp of cornstarch, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt into a mesh sifter and gently sift them over the bowl. You just want to be sure that the baking soda and cornstarch are evenly distributed throughout the flour.

Mix until the dry ingredients are just incorporated and then fold in 3/4 cup of mini chocolate chips. To keep the cookies tender, avoid over-mixing the dough once the wet and dry ingredients are combined.

Now that the cookie dough is ready, form 2 teaspoons of dough into small balls and place them about an inch apart on parchment lined baking sheets.

This recipe should give you about 50 little cookies, which I divide between two large baking sheets.

Something else that I love about these cookies is that they only take about 6 minutes in the oven to bake up.

Less baking time = less time in between making them and enjoying them.

Transfer the cookies onto a cooling rack and if you have a couple of extra chocolate chips laying around, drop a few over the tops of the warm cookies. I think its nearly impossible to have too many chocolate chips on a cookie…

Aren’t they cute? The perfect sized cookies in my opinion. Its really hard to feel guilty about a cookie that takes two bites to finish (or one bite in my husbands case).

These little chocolate chip cookies are perfectly soft, chewy and full of chocolate chips. They have just the right amount of sweetness and are absolutely delicious. You need to make these cookies ASAP.

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