Mini Chocolate Chips Recipe
Make Mini Chocolate Chips Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Chocolate & Add-ins
Method
Prepare & Mix
- 1
Preheat and prep
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- 2
Cream butter and sugars
Place the softened unsalted butter, granulated sugar, and packed brown sugar in a mixing bowl. Beat with an electric mixer (or by hand with strong whisking) on medium speed until light, fluffy, and pale, about 2–3 minutes.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined and free of lumps.
- 5
Incorporate dry into wet
Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed (or folding by hand) until just combined. Do not overmix; stop when no streaks of flour remain.
Add Chocolate & Portion
- 6
Fold in chocolate chips
Using a spatula, fold the mini semisweet chocolate chips (and optional chopped toasted nuts, if using) into the dough until evenly distributed.
- 7
Portion small cookies
For 'mini' chocolate chip cookies, use a 3/4 teaspoon to 1 teaspoon scoop (or roll into 1/2–3/4 inch balls) to portion dough. Place the dough mounds about 1.5 inches apart on the prepared baking sheets to allow slight spreading.
Bake & Finish
- 8
Bake
Bake in the preheated 350°F (175°C) oven for 8–10 minutes, or until the cookie edges are set and just beginning to brown while centers still look slightly soft. For crispier minis, bake an additional 1–2 minutes.
- 9
Cool
Remove baking sheets from the oven. Let cookies cool on the baking sheet for 3–4 minutes to firm up, then transfer to a wire rack to cool completely. The cookies will firm as they cool.
- 10
Storage
Store completely cooled mini cookies in an airtight container at room temperature for up to 4 days, or freeze up to 3 months (place parchment between layers to prevent sticking).