Tiny Chocolate Chip Cookies
Soft, chewy, and packed with chocolate, Tiny Chocolate Chip Cookies are the ultimate fun-sized treat. There’s just something better about them being mini!
Servings: 70 tiny cookies
Cost: $5.11
Equipment
- Large sheet pan plus baking mat or parchment paper
Ingredients
- 8 tablespoons unsalted butter 1 stick
- 1/2 cup light brown sugar tightly packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup see note 1
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-3/4 cup flour
- 1 cup mini chocolate chips plus more for topping
- Flaky sea salt optional, for topping
Instructions
- In a large microwave-safe bowl, melt the butter. Set aside to cool to room temperature, as hot butter will melt the sugars and make the cookies greasy.
- Once the butter has cooled to room temperature, add both sugars and using a whisk, mix briskly for 30 seconds. Stir in the egg, vanilla, and maple syrup, then whisk again until fully emulsified, smooth, and creamy, about 1 minute.
- Add cornstarch, baking soda, baking powder, and salt. Whisk until combined. Add flour and chocolate chips. Switch to electric hand mixers and mix until just combined. Don’t over-mix.
- Cover and refrigerate dough for 20 minutes or until firm enough to roll. Roll dough into small balls (10 grams each or 1/2 tablespoon). Place on a parchment-lined pan and chill for another 10 minutes.
- Heat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat. Arrange 14-18 cookies at a time, leaving enough space for some spreading.
- Bake for 6-8 minutes, until edges are just starting to brown. Remove while centers still look ever so slightly underbaked. They will finish baking on the tray.
- Remove from the oven and immediately press some extra chocolate chips on top. Cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Note 1: Use pure maple syrup, not pancake syrup, for the best taste and texture.
Storage: Best enjoyed within 2 days. Store cooled cookies in an airtight container at room temperature for up to 1 week. Instead of freezing baked cookies, freeze the dough! Scoop onto a sheet pan, freeze until firm, then store in an airtight container or freezer bag for up to 3 months. Bake straight from frozen with 1–3 extra minutes or thaw in the fridge and bake as usual.
Nutrition
Serving: 1serving | Calories: 48kcal | Carbohydrates: 6g | Protein: 0.6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.6g | Cholesterol: 6mg | Sodium: 31mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 44IU | Calcium: 4mg | Iron: 0.3mg