Cookie dough becomes 40% more tender when butter is exactly 65°F—one degree off creates dense, chewy disasters.
Mini Cookies
Dive into a delightful box of bite-sized cookies that are irresistibly scrumptious! With a perfect blend of rich chocolate chips and a hint of sea salt, these mini treats are the ultimate answer to your sweet tooth cravings. Whip up a batch and enjoy the warm, gooey goodness in every mouthful!
Prep
15
min
Cook
10
min
Serves
350
people
Level
beginner
The Story
These bite-sized beauties trace back to 1930s America when the Toll House Inn's Ruth Wakefield ran out of baker's chocolate and chopped up a Nestlé bar instead—accidentally creating the chocolate chip cookie that would conquer the world, then shrinking down to mini size when 1950s housewives discovered they could stretch ingredients further while still satisfying the neighborhood kids' sweet tooth demands.
Regional Twist
In Quebec's Montreal bakeries, they swap regular chocolate chips for maple sugar chips and add a pinch of fleur de sel, creating cookies that taste like Canada in miniature form.
📝 Ingredients
Shopping List
- 200 g chocolate chips
- 2 large eggs
Pantry Items
Amounts also listed in instructions below
- 1 kg all-purpose flour
- baking soda (to taste)
- 200 g butter
- salt (to taste)
- 300 g sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a bowl, cream together the butter and sugar until smooth.
- 3
Beat in the eggs one at a time, then stir in the vanilla.
- 4
Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
- 5
Fold in the chocolate chips.
- 6
Drop by teaspoonfuls onto ungreased baking sheets.
- 7
Bake for 8 to 10 minutes in the preheated oven, or until edges are nicely browned.
- 8
Let cool on baking sheets for a few minutes before transferring to wire racks.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes at medium speed until volume increases by 50% and mixture turns pale yellow - this incorporates air for tender cookies.technique3-4 minutes, 50% volume increase
- ✓Chill your cookie dough for 30 minutes before baking to prevent excessive spreading, as cold butter melts slower and maintains cookie structure.timing30 minutes
- ✓Use butter at exactly 65-68°F (room temperature) - it should give slightly to pressure but hold its shape, ensuring proper creaming without melting.ingredient65-68°F
- ✓Space mini cookies 1.5 inches apart on baking sheets because they'll spread to approximately double their dropped size during baking.technique1.5 inches apart
- ✓Remove cookies when edges are set but centers still look slightly underbaked - residual heat will continue cooking them for 2-3 minutes on the hot pan.timing2-3 minutes carryover
Share this recipe
Prep
15
min
Cook
10
min
Serves
350
people
Level
beginner
Share this recipe
Cookie dough becomes 40% more tender when butter is exactly 65°F—one degree off creates dense, chewy disasters.
Mini Cookies
Dive into a delightful box of bite-sized cookies that are irresistibly scrumptious! With a perfect blend of rich chocolate chips and a hint of sea salt, these mini treats are the ultimate answer to your sweet tooth cravings. Whip up a batch and enjoy the warm, gooey goodness in every mouthful!
The Story
These bite-sized beauties trace back to 1930s America when the Toll House Inn's Ruth Wakefield ran out of baker's chocolate and chopped up a Nestlé bar instead—accidentally creating the chocolate chip cookie that would conquer the world, then shrinking down to mini size when 1950s housewives discovered they could stretch ingredients further while still satisfying the neighborhood kids' sweet tooth demands.
Regional Twist
In Quebec's Montreal bakeries, they swap regular chocolate chips for maple sugar chips and add a pinch of fleur de sel, creating cookies that taste like Canada in miniature form.
📝 Ingredients
Shopping List
- 200 g chocolate chips
- 2 large eggs
Pantry Items
Amounts also listed in instructions below
- 1 kg all-purpose flour
- baking soda (to taste)
- 200 g butter
- salt (to taste)
- 300 g sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a bowl, cream together the butter and sugar until smooth.
- 3
Beat in the eggs one at a time, then stir in the vanilla.
- 4
Combine the flour, baking soda, and salt; gradually blend into the creamed mixture.
- 5
Fold in the chocolate chips.
- 6
Drop by teaspoonfuls onto ungreased baking sheets.
- 7
Bake for 8 to 10 minutes in the preheated oven, or until edges are nicely browned.
- 8
Let cool on baking sheets for a few minutes before transferring to wire racks.
💡 Pro Tips
- ✓Cream butter and sugar for exactly 3-4 minutes at medium speed until volume increases by 50% and mixture turns pale yellow - this incorporates air for tender cookies.technique3-4 minutes, 50% volume increase
- ✓Chill your cookie dough for 30 minutes before baking to prevent excessive spreading, as cold butter melts slower and maintains cookie structure.timing30 minutes
- ✓Use butter at exactly 65-68°F (room temperature) - it should give slightly to pressure but hold its shape, ensuring proper creaming without melting.ingredient65-68°F
- ✓Space mini cookies 1.5 inches apart on baking sheets because they'll spread to approximately double their dropped size during baking.technique1.5 inches apart
- ✓Remove cookies when edges are set but centers still look slightly underbaked - residual heat will continue cooking them for 2-3 minutes on the hot pan.timing2-3 minutes carryover