Mini Chocolate Chip Cookies (No Chill- 30 Minutes)
These mini chocolate chip cookies are packed with rich, gooey chocolate chips, and have a chewy middle and crispy edges.
Ingredients
- ½ cup Butter unsalted, melted and cooled.
- 1 teaspoon Vanilla extract
- ¼ cup Granulated sugar
- ½ cup Brown sugar light brown sugar
- ⅓ teaspoon Kosher salt
- 2 Egg yolks
- 1 ⅓ cups Flour
- ½ teaspoon Baking soda
- 1 teaspoon Cornstarch
- 1 cup Chocolate chips mini chocolate chips are better for this!
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter and melt it on medium heat swirling the saucepan constantly.
- Transfer the butter to a large mixing bowl and allow the butter to cool to room temperature so it won’t cook the eggs.
- Add the brown sugar, sugar, salt, and vanilla extract to the bowl and mix with a whisk until well combined.
- Add the egg yolks and mix with a whisk until well combined.
- Add the flour, cornstarch, and baking soda and mix until almost combined.
- Add the chocolate chips and fold the mixture with a spatula until just combined and there are no lumps of flour visible.
- Use a cookie scoop to scoop out the cookies or scoop the cookies with a regular teaspoon, 1 teaspoon at a time. Roll each cookie dough ball using your clean hands.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 8-10 minutes. The cookies should be lightly golden brown on the edges and look set.
- Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top each cookie with flaky salt if desired and serve next to a cup of cold milk for the best experience!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- Allow these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 61kcalCarbohydrates: 8gProtein: 0.5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 42mgPotassium: 18mgFiber: 0.1gSugar: 5gVitamin A: 67IUCalcium: 6mgIron: 0.2mg
Tried this recipe?Let us know how it was!