Mini Mini Chocolate Chips Recipe
Make Mini Mini Chocolate Chips Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie dough
Finishing (optional)
Method
Cookie dough
- 1
Prep oven and pans
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
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light, fluffy, and pale (about 2–3 minutes). Scrape down the bowl as needed.
- 3
- 4
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt until evenly distributed. Cornstarch helps produce a tender, slightly cakey texture that works well for tiny cookies.
- 5
Incorporate dry into wet
With the mixer on low, gradually add the dry ingredients to the butter mixture in two additions, mixing just until no visible streaks of flour remain. Do not overmix — stop as soon as the dough comes together.
- 6
Fold in mini chips
Using a rubber spatula, fold in the mini semisweet chocolate chips until evenly distributed throughout the dough.
- 7
Portion the dough
For 'mini mini' cookies, portion dough into roughly 3/4 teaspoon to 1 teaspoon balls (about 6–7 grams each). Use a small scoop or two spoons. Place balls 1 inch (2.5 cm) apart on the prepared baking sheets — the cookies will remain small but need minimal space.
Bake and finish
- 8
Bake
Bake one sheet at a time in the center of the preheated oven for 7–9 minutes. The cookies should be set around the edges and still slightly soft in the center. Rotate the pan halfway through baking for even color. Watch carefully; due to small size they can go from perfect to overbaked quickly.
- 9
Cool on sheet
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 3–4 minutes. They will firm up as they cool.
- 10
Transfer to rack
Using a thin spatula, transfer cookies to a wire rack to cool completely. If desired, sprinkle a tiny pinch of flaky sea salt on each cookie while still warm to enhance flavor.
- 11
Optional dusting
Once fully cooled, dust lightly with powdered sugar if you want a delicate finishing look. Store cooled cookies in an airtight container at room temperature for up to 4 days.