Mini Chocolate Chip Cookies
Deliciously soft, chewy, bite-sized cookies packed with mini chocolate chips. Perfect for lunchboxes, party bags, or snacking by the handful!
Servings: 70 cookies
Calories: 58kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter partially melted
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) mini chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cornflour, and salt. Set aside.
- In a separate large bowl, whisk together the butter and sugars. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and mix until just combined. Fold in the mini chocolate chips.
- Roll the dough into 1 teaspoon (10g) balls and place onto the prepared baking tray. Top with extra mini chocolate chips, if desired.
- Bake for 7 - 8 minutes.
- Allow to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Cookies stay fresh kept in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months.
Make ahead: Cookie dough balls can be kept in the fridge for up to 2 - 3 days, or frozen for up to 3 months. Bake straight from frozen.