When I saw mini chocolate chip cookies featured in a recent issue of Food & Wine magazine, I knew I had to make them as soon as possible.
Mini cookies require a bit more flour, so they aren’t too sticky to work with. And it took me a few batches before I realized how little batter each cookie needed, but when I got it, I jumped for joy (and had a few tiny cookies to celebrate)!
Mini Chocolate Chip Cookies
These mini chocolate chip cookies are great for any crowd. They’re fun for kids to make and to eat. And they’re just as fun for grownups!
You could switch up the flavor of chocolate chips used – semi-sweet morsels, milk chocolate, dark chocolate, white chocolate, or even butterscotch!
I bet you could even swap out whole nuts or dried fruit too. The options really are endless.
How to Store Homemade Cookies (not just mini chocolate chip cookies)?
Baking delicious cookies is the first step to happiness, but then keep them fresh and yummy for the longest time is almost (ALMOST) equally important.
Once they’ve cooled completely (I like to use a cooling rack) for faster cooling and to prevent steam from cooking cookies further or making them soggy.
Then they go into a sealed container. My go to are tupperware or the stand up reusable bags. These can stay on the countertop, join you for a get together, or go into the freezer…
Can you freeze cookies?
Growing up, my mom had to keep cookies in the freezer so all of the kids didn’t eat them up before the last batch was out of the oven. Those of you from a big family totally understand, I’m sure!
Because of my mom’s trick, most of us kids actually prefer them frozen now.
Whenever I whip up a batch of cookies (microchip or normal-sized), my guy loves eating them right out of the oven, but I have to stick mine in the freezer for a few minutes before indulging.
He thinks I’m wild, but then I don’t understand why he wants them ooey, gooey, so we’re all in a confused, chocolate chip cookie-eating state!
The one thing we can agree on, however, is that homemade is best and, of course, we like ours the best at that – isn’t that the case for everyone though?
MORE COOKIE RECIPES
For Easter, try these Easter chocolate chip cookies made with chocolate cadbury eggs!!
MINI CHOCOLATE CHIP COOKIES
- ½ cup butter softened
- ⅓ cup sugar
- ⅓ cup packed brown sugar
- ¾ teaspoon vanilla
- 1 egg
- 1¾ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet or dark chocolate chips
- Preheat oven to 400°F.
- In a large bowl, combine butter, sugars, vanilla, and egg. In a separate bowl, combine flour, soda, and salt. Add dry mixture to batter. Mix thoroughly.
- Roll chocolate chips individually in approximately ½ teaspoon dough. Place on ungreased baking sheets one-inch apart. Do not place cookie batter on warm pan.
- Bake 8-10 minutes until lightly golden.