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Mini Crunchy Chocolate Chip Cookies

These Mini Crunchy Chocolate Chip Cookies are delightful treats that offer a satisfying crunch balanced with rich chocolatey flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 80
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Make sure it's measured accurately.
  • 1/2 teaspoon baking soda For leavening.
  • 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Can substitute with coconut oil or ghee.
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg
Mix-ins
  • 1 cup mini chocolate chips Feel free to experiment with nuts or other add-ins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined.
  6. Gently fold in the mini chocolate chips.
Baking
  1. Using a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet.
  2. Bake for about 10-12 minutes or until the edges are lightly golden.
  3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week; they freeze well for up to three months. Reheat in a 350°F oven for 5-7 minutes for best texture.