The cutest mini chocolate chip cookies you’ll find. These very vanilla cookies are about 3 cm large, are soft-baked and stuffed with chocolate chips. Use white, semi-sweet or dark chips. Whatever you like. The most adorable food gift for Christmas!
Now Sinterklaas is over, it’s time for the kruidnoten recipes to make way for Christmas/holiday recipes. And what’s better than food gift recipes? Seriously, you can never go wrong with food gifts. The past few years I’ve shared chocolate & peanut salted caramel, peanut clusters, mocca hazelnut bark and so on. And it’s time to add more recipes to that list.
Mini makes everything better
Previous recipes were mostly candy recipes. But today it’s time for something different. Something different but simple: chocolate chip cookies! Not just any chocolate chip cookies but the best MINI chocolate chip cookies. Why mini? Because mini food is super duper cute. In addition, mini cookies cool down much faster so you can start eating the cookies asap. Do you need more convincing? Didn’t think so.
How to make mini chocolate chip cookies batter
To make these cookies, start by creaming the butter and sugar. I used light brown sugar but you can also use dark brown sugar. It won’t affect the flavor much but the color of the cookies will be a bit darker. Then, add the egg and vanilla paste. You can substitute the vanilla paste with vanilla extract but stay of vanilla aroma. Aroma is bitter and tastes nothing like the real deal.
Once you’ve got the butter, sugar, egg and vanilla mixed, add the flour, baking soda, salt and chocolate chips. You can use any chocolate chips you want. I made two batches: one with white chocolate chips and one with semi-sweet chocolate chips. You can even use peanut butter chips or butterscotch chocolate chips if you can find them at the supermarket!
Final baking steps..
For mini sized cookies, I rolled balls of ½ tablespoon of cookie dough. These mini chocolate chip cookies will take about 8-9 minutes to bake. If you want regular sized cookies, you can roll balls from about 1½ tablespoon of dough. The regular sized cookies will take about 1-2 minutes longer to bake. Take them out of the oven when the edges start to brown. At the stage of slightly brown edge, the cookies will come out nice and soft with a slightly chewy texture. Delicious with a glass of milk or a cup of hot tea.
- 115 g unsalted butter, softened
- 100 g brown sugar
- 1 egg, room temperature
- 2 tsp vanilla paste
- 160 g all-purpose flour
- 1 tsp baking soda
- 1/8 tsp salt
- 100 g chocolate chips (+extra for decorating)
- In a large mixing bowl, beat the butter and sugar until creamy and fluffy.
- Beat in the egg and vanilla paste until evenly mixed.
- Add the flour, baking soda and salt. Mix until a cookie dough is formed.
- Fold in the chocolate chips.
- Let the dough rest for at least 1 hour in the fridge.
- Preheat the oven to 175C and line a large cookie tray with baking paper. Set aside.
- Take about ½ tablespoon of dough and roll it into a ball. Place the ball on the prepared baking tray and repeat for remaining dough. Place the dough balls about 5 cm apart.
- Bake the cookies 8-9 minutes at 175C or until the edges start to turn golden brown.
- Remove the cookies from the oven and press some additional chocolate chips on top.
- Let the cookies cool about 5-10 minutes before transferring to a cooling rack.