Itty bitty mini chocolate chip cookies that are soft and pillowy and melt in your mouth. Huge hit with my daughter which was expected, but also with me which wasn’t! (I’m extremely picky with my cookies). No mixer is required for this recipe that comes together in 5 minutes flat from the wonderful Disney Princess Cookbook – so much fun to bake with your kid!
I did not have high hopes for chocolate chip cookies that came out of a cookbook titled the Disney Princess cookbook. I am a chocolate chip cookie snob, well renowned for my obsession with cookies. Heavy research is involved before investing my time and my quality chocolate into a new recipe. I read every comment and review that’s left on any recipe before deciding whether to try it. I have a few favorite recipes I rotate between, and am always on the quest for the ultimate gourmet chocolate chip cookie.
Mini chocolate chip cookies – all the fun in a smaller package!
These mini chocolate chip cookies aren’t it. In a way, they are almost better. Ridiculously easy, no electric mixer required, and a way to bond with your kiddos in the kitchen. The hint of nutmeg in them evokes a bakery fresh feel, and they are so soft and almost light. Mini chocolate chip cookies are fun, they are easy and they are delicious! They got this mama and kiddos stamp of approval!
How to make them:
Doesn’t need much explanation! Mix together your dry ingredients in a bowl. You mix together your butter and sugars in another. Add the egg and vanilla to the butter sugar mix, then the dry ingredients, then your chocolate chips.
To shape them into mini chocolate chip cookies, you’ll make them about half the size of regular chocolate chip cookies (which run about 2 tablespoon big). They don’t spread much, which is why we press down on the top of the raw dough a little before baking. Their size before baking gives you an indication of their size after.
Storing your cookie dough/ cookies:
I am always inclined to bake off just a small amount of dough, and refrigerate or freeze the rest so that I always have cookie dough ready to bake off at a moments notice. The advantage? Eating your cookies warm and fresh out the oven! Although, I will say, this is one of the few cookie recipes I’ve still enjoyed a couple days after baking. These babies stay super soft and delicious.
To store baked cookies: Keep them in an airtight container for up to 3 days. I doubt they’ll last you that long!
To store cookie dough: You can keep the cookie dough in a bowl tightly covered in the fridge for 3-5 days. My preferred method is to shape the cookie dough into balls, and freeze in a freezer safe bag for 3-6 months. When baking cookie doughs from frozen, there’s no need to thaw but you might need to add 1-2 minutes to the total baking time.
Mini Chocolate Chip Cookies
- 2 cups flour (250g)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup brown sugar 90 g
- 1/2 cup white sugar 100 g
- 3/4 cup butter, softened 170g
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups semi sweet chocolate chips
- Handful M &M's for topping – optional
- Preheat oven to 180 C (350F). Line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, salt and nutmeg.
- In a large bowl, combine the brown sugar and white sugar. Using a wooden spoon, press the butter into the sugar until mixture is smooth and combined.
- Add the egg and vanilla extract and stir well, then slowly stir in the flour mixture.
- Stir in the chocolate chips, and either bake immediately, or allow to chill 30 minutes in the fridge if you have time.
- Place 12 slightly rounded tablespoons of cookie dough onto each prepared baking sheet. About 1/2 inch apart. Press lightly on each dough circle to flatten the dough slightly. If using M&M's, press a few on top of each dough circle.
- Bake in the preheated oven for 6-8 minutes or until just golden brown on top. Remove from oven and let cool another 2 minutes on the baking sheet before removing to a wire rack to cool
- You can either bake any extra dough you have in the same manner, or refrigerate dough tightly covered for 3 days, or form cookie dough balls and freeze for up to 3 months.
For more easy dessert recipes try:
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