Mini Chocolate Chip Cookies
Eat your heart out, Entenmann’s. We just shrunk the classic cookie into what might be the cutest dessert we’ve ever laid eyes on. These mini chocolate chip cookies are meant to be eaten in multiples (or, better yet, by the handful).
As an added bonus, this is a one-bowl situation, because we’re far more interested in eating cookies than doing dishes.
14 tablespoons (1¾ sticks) unsalted butter, divided
¾ cup brown sugar
½ cup granulated sugar
1 teaspoon kosher salt
1 teaspoon vanilla extract
1 large egg
1 large egg yolk
1¾ cups all-purpose flour
½ teaspoon baking soda
One 10-ounce package mini chocolate chips
Flaky salt, to garnish (optional)
1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.
2. In a small skillet over medium heat, melt 8 tablespoons (1 stick) of the butter, swirling or stirring frequently, until the milk solids turn golden brown and smell nutty, 5 to 8 minutes. Immediately transfer to a large bowl and add the remaining 6 tablespoons of butter. Stir to melt.
3. When the butter is fully melted, add both sugars, the salt and vanilla extract; stir to combine. Add the eggs and use a whisk to beat in until the mixture lightens in color and looks smooth and thick, about 4 minutes.
4. Stir in the flour and baking soda until a few streaks remain; stir in the chocolate chips. Cover and chill in the fridge until slightly firm, 15 to 20 minutes. (At this point you can chill the dough, covered, overnight.)
5. Scoop the dough into roughly 1-teaspoon pieces and roll between your palms into round balls. Arrange about 2 inches apart on the prepared baking sheets. (You will have to work in a few batches.)
6. Bake the cookies until lightly golden brown but still soft in the center, 6 to 7 minutes. Cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky salt if desired. Stored in an airtight container, the cookies will stay soft for up to 5 days.
Per 3 cookies