Tips To Serve Mini Chocolate Chip Cookies Easy

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There’s nothing quite like the satisfaction of a warm, chewy chocolate chip cookie. But sometimes, you just don’t need a giant, gooey disc staring back at you from the oven. That’s where these mini chocolate chip cookies come in! These bite-sized treats are perfect for portion control, satisfying your sweet tooth without going overboard. They’re also incredibly versatile – enjoy them as a quick snack, pack them in lunchboxes, or whip up a batch for bake sales or potlucks.

Ingredients:

Mini Chocolate Chip Cookies Recipe
Mini Chocolate Chip Cookies Recipe

1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

  • Directions:

    1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

    2. In a large mixing bowl, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

    3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!

    4. Fold in the chocolate chips using a rubber spatula.

    5. Using a rounded tablespoon or cookie scoop, portion the dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.

    6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

    7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Nutrition Facts (per cookie):

    Calories: 150

  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 30mg
  • Sodium: 60mg
  • Carbohydrates: 21g
  • Sugar: 14g
  • Protein: 1g

  • Note: These are approximate nutrition facts based on a standard serving size. Actual values may vary depending on the specific ingredients used.

    Conclusion:

    These mini chocolate chip cookies are a delicious and convenient way to enjoy your favorite classic treat. They’re easy to make, require minimal ingredients, and can be customized with different types of chocolate chips or nuts. Plus, their small size makes them perfect for portion control, so you can indulge without guilt.

    FAQs:

    1. Can I use different types of chocolate chips?

    Absolutely! Feel free to experiment with semisweet, dark, milk, or white chocolate chips, or even a combination of different kinds. You could also use chopped nuts, dried fruit, or candy pieces for a different flavor profile.

    2. How can I make these cookies gluten-free?

    Substitute the all-purpose flour with a gluten-free flour blend. Just be sure to choose a blend that contains xanthan gum or another binder to ensure the cookies hold their shape.

    3. Do I need to chill the dough?

    Chilling the dough is not necessary for this recipe, but it can help the cookies spread less during baking, resulting in thicker cookies. Simply refrigerate the dough for at least 30 minutes before scooping and baking.

    4. How can I store leftover cookies?

    Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage – baked cookies will keep for up to 3 months in the freezer.

    5. Can I make the dough ahead of time?