Mini Chocolate Cookies Recipe
Introducing the Mini Chocolate Cookies Recipe – a bite-sized treat that's perfect for satisfying your sweet cravings! These little cookies are loaded with rich, melty chocolate chunks, making every bite irresistible. Quick and easy to prepare, they're the ultimate snack for any chocolate lover or a crowd-pleasing dessert!
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
Ingredients
- ⅓ cup mini chocolate chips
- 1 package 3.4 oz instant vanilla pudding mix
- 1 cup 2 sticks unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg yolk reserve the egg white for another use
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ cup mini chocolate chips for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, combine the butter, granulated sugar, and brown sugar. Beat with an electric mixer until smooth and creamy.
- Add the egg yolk, vanilla extract, and instant vanilla pudding mix. Mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until a dough forms.
- Stir in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle a few additional mini chocolate chips on top of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
❖ Make Ahead Tip: You can prepare the dough ahead of time and refrigerate it for up to 24 hours. This helps develop the flavors and makes the dough easier to work with.
❖ Freezing: If you want to store the dough for later, you can roll it into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Just bake the cookies directly from the freezer, adding a minute or two to the baking time.
❖ Customization: Feel free to switch out the chocolate chips for mini M&Ms, white chocolate chips, or even chopped nuts if you’re in the mood for something different.