Mini Chocolate Chip Cookies Recipes

CHOCOLATE CHIP COOKIE BITES

Steps:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
• Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer.
• Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips.
• Scoop dough out a slightly heaping 1/2 tsp at a time and drop onto plates (wax paper, whatever). Shape each into a ball, then if desired press 3 - 4 more chocolate chips into top (totally optional, mostly for looks...and more chocolate).
• Align on two parchment paper or silicone baking mat lined baking sheets, spacing 1-inch apart. Bake in preheated oven about 5 - 6 minutes (they should still fill soft and slightly under-baked, they will continue to cook slightly once removed from oven so carefully not to over-bake).
• Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

MINI CHIP SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium cookie sheet.
• Cream butter or margarine, brown sugar and sugar in a large mixer bowl until light and fluffy. Add egg and vanilla; beat well. In a separate bowl, combine flour, baking soda, baking powder and salt; add alternately with buttermilk to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoons onto the prepared cookie sheet.
• Bake for 10-12 minutes in the preheated oven, or until lightly browned. Remove from cookie sheet and cool.

PEANUT BUTTER MINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl with electric mixer at low speed, beat water, flour, sugar, butter, peanut butter, eggs, baking soda, salt, and vanilla until just blended.
• Increase mixer speed to medium and beat for about 2 minutes, scraping sides of bowl from time to time. Stir in the mini chocolate chips.
• Drop batter by heaping teaspoonfuls about 2 inches apart on large baking sheets. Bake 12 to 15 minutes, or until golden brown.
• Remove to wire racks to cool. Store in tightly covered container for up to 3 weeks, or freeze in batches.

TINY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400°F.
• Beat together butter, sugar, salt, and baking soda in a large bowl with an electric mixer until fluffy, then beat in egg and vanilla. Add flour and mix at low speed until just combined. Fold in chocolate chips.
• Drop barely rounded 1/2 teaspoons of dough about 1 1/2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until golden brown, 6 to 7 minutes. Transfer cookies as baked to a rack to cool.

MINI CHOCOLATE CHIP SANDWICH COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare an ungreased cookie/baking sheet.
• In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
• Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
• Add in the mini chocolate chips; mix to combine.
• Drop by spoonfuls about 2-inches apart on the baking sheet.
• Bake for about 10-12 minutes (watch that the edges don't brown too much).
• Cool completely on wire racks then lightly dust with confectioners sugar if desired.

MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
• Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.