Ingredients
Equipment
Method
- Prepare the dry ingredients: Whisk the flour, cornstarch, salt and baking powder in a large bowl and set aside. Separate the egg yolk from the second egg if you haven't already, and save the egg white for another use.
- Prepare the wet ingredients: Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and eggs and mix for another 30 seconds.
- Incorporate: Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. (Don't over-mix!) Use a silicone spatula or wooden spoon to fold in the chocolate chips.
- Chill: Place the batter in the refrigerator and chill for a minimum of 1 hour, or overnight.
- Bake: Center a rack in the oven and preheat to 350°F. Line two baking sheets with parchment paper. Place rounded teaspoonfuls of batter onto each sheet at least 2 inches apart and bake one sheet at a time for 7-9 minutes, rotating the cookie sheet once. Remove the cookies from the oven once the tops are just starting to turn golden (they will still be very soft when you take them out.)
- Cool: Let the cookies rest on the baking sheet for 5 minutes to finish cooking, and press a few extra chocolate chips onto each cookie as they cool. Then, transfer the cookies to a cooling rack using a spatula and place the second cookie sheet in the oven to bake. (If you're using the same sheet, let it cool before you place the next batch on it.)
- Enjoy: Enjoy your cookies warm or store for later.
Nutrition
Notes
Gluten free mini cookies: Replace the all-purpose flour with 1 cup of gluten-free all-purpose flour and ⅓ cup blanched almond flour.
Storage: Chocolate chip mini cookies will stay fresh in the fridge for up to five days, or in the freezer for up to 2 months.
