There’s something magical about a tiny cookie that still delivers all the buttery, chocolatey joy of a classic. These mini chocolate chip cookies bake up soft in the center, lightly crisp on the edges, and absolutely perfect for sharing especially with Santa.
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ⅓ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 large egg yolk
- ½ cup mini chocolate chips
- Optional: Swap half the chocolate chips for mini M&Ms for a festive touch
Steps
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In another bowl, cream the softened butter and both sugars until light and fluffy it should look pale and creamy.
- Mix in the vanilla and egg yolk until smooth.
- Add the dry ingredients and gently fold until a soft dough forms. Don’t worry if it seems thick that’s perfect for mini cookies.
- Stir in the mini chocolate chips.
- Scoop tiny 1-teaspoon mounds onto your baking sheet and bake for 7–9 minutes, just until the edges turn golden.
Chef’s Tips
- Chill the dough for 10 minutes if it feels too soft it helps the minis hold their shape.
- For extra gooey centers, pull the cookies as soon as the edges turn lightly golden.
- Store cooled cookies in an airtight container for up to 4 days; they stay wonderfully soft.
Variations
- Peppermint Twist: Add 1 tbsp crushed candy cane to the dough.
- Santa Spice: Sprinkle in a pinch of cinnamon for a warm holiday flavor.
- Double Chocolate: Swap 2 tbsp flour with 2 tbsp cocoa powder.