The Sweet Basic: Mini Chocolate Chip Cookies

The Sweet Basic: Mini Chocolate Chip Cookies

Apparently I’m on of a bit of a cookie run here on Mancktastic! Today, I’m pleased to bring you my very favorite chocolate chip cookie recipe. These little buggers are soft, sweet, and tasty, which makes them a great base for customization or a staple to enjoy.


I whipped up this batch in their most basic format as a last-day-of-Latin treat for Bill’s seniors. In the past, I’ve turned these into almond joy delights, confetti cookies and even triple chocolate cookies, but who doesn’t love a warm, tasty, plain ‘ol chocolate chip cookie?


These come together in about 20 minutes total, which makes them a great school night treat. Simply cream together butter and sugar, add eggs and vanilla, then beat in flour, salt and baking soda to create the buttery, soft basic dough. Mix in itsy bitsy chocolate chips studded throughout the cookies, roll them into Tablespoon-sized balls, and pop ’em into the oven to bake.


Since they’re smaller than your average cookie, they bake up quickly which means they can be in your belly extra-quick! I love the little hint of almond extract in these cookies; it really sets them apart from your average bear with a delicious, sweet flavor.


Mini Chocolate Chip Cookies

  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ cup mini chocolate chips
  • ½ cup chocolate chip
  1. Preheat the oven to 350◦ F.
  2. Cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
  3. In medium bowl, whisk the flour, salt, and baking soda together. Slowly mix the flour into the butter mixture, until combined.
  4. Turn the mixer to low and slowly add in both sizes of the chocolate chips.
  5. Roll dough into Tablespoon-sized balls. Place on baking sheet and slightly flatten with the palm of your hand.
  6. Bake for 12 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes.

Based on a recipe from Two Peas and Their Pod


PS The lovely husband got me a new camera! I’m still tweaking the manual settings and my Photoshop workflow, but hopefully you can tell a positive difference in the photography. I think they’re at least better than my iPhone, yeah? 🙂


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