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Mini Chocolate Chip Cookies

Mini chocolate chip cookies bake up with lightly golden edges and soft centers in just 9–11 minutes. A small scoop and two baking sheets make it easy to bake 36 bite-size cookies.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling 5 minutes
Total Time 31 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 76
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed light
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.13 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp kosher salt
  • 1 cup semisweet chocolate chips

Equipment

  • 2 large rimmed baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two large rimmed baking sheets with parchment paper.
  3. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Whisk the flour, baking soda, and salt in a medium bowl.
  6. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  7. Fold in the chocolate chips.
  8. Scoop the dough into level tablespoon portions and arrange about 18 portions on each prepared baking sheet, spacing them 2 inches apart.
  9. Bake both sheets for 9–11 minutes, switching their rack positions and rotating them front to back halfway through, until the edges are lightly golden and the centers still look soft.
  10. Let the cookies cool on the baking sheets for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For a dairy-free option, use dairy-free butter and semisweet chocolate chips.