For most of my life the chocolate chip cookie recipe I used was whatever was written on the back of the chocolate chip package. That worked fine, but a few years ago I found this recipe for Mini Chocolate Chip Cookies from Two Peas & Their Pod, a place I often look for great recipes.
This has been my favorite chocolate cookie since then. Why?
- Because they always turn out perfect.
- Because they freeze both baked and unbaked (rolled into balls ready to bake) wonderfully. If baking them from frozen you can thaw the dough overnight in the fridge or add approximately 2 minutes to the baking time.
- Because the recipe makes enough to share and to save. The recipe makes about 3 dozen and I can usually fit all three into the oven at once saving lots of time.
- Because they are adorable. They make amazing tiny cookie ice cream sandwiches.
- Because they are so delicious!
You can read the recipe down below.
- 1 3/4 c. flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1/2 c. (1 stick) unsalted butter at room temp.
- 1/2 c. packed brown sugar
- 1/3 c. granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3/4 c. mini chocolate chips
- Preheat the oven to 350 degree F.
- In a bowl, whisk the flour, salt, and baking soda together.
- Using a electric mixer in a large bowl cream together the butter and sugars until smooth. Add the egg and vanilla.
- Slowly add the flour mix and stir until combined. Mix in the chocolate chips.
- Roll the dough into tiny balls, about the size of 2 tsp. Place on baking trays lined with parchment or silicone baking mats. (I don’t find the need to line my trays and the cookies have never stuck.) Flatten them slightly with the palm of your hand. Bake for 8-10 minutes (check at 8) until cookies are golden brown and set. They will still a little soft. Let cool on baking try for 2 minutes. Transfer to a wire rack to cool.