Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies - made dough October 27, 2018 from Averie Cooks

I was hoping to get cute, puffy little cookies with this recipe and the original blog showed exactly what I hoped to get. Unfortunately, hoping and what I actually got were two different things.

Not that there’s anything wrong with these cookies. On the contrary, they were nice bite-sized-ish cookies. But they didn’t stay as thick as I wanted and while the mini chips were perfect for their size, they just ended up looking like typical small-ish chocolate chip cookies. When it comes to the chocolate chip cookies, I prefer not to be typical. It’s either behemoth cookies or dainty petites. These landed somewhere in the small to medium side of the spectrum.

3/4 cup (1 1/2 sticks) unsalted butter

3/4 cup dark brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups mini semisweet chocolate chips

1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on low speed until smooth and creamy, about 1 minute. Add brown sugar and granulated sugar and beat on medium speed until creamed and well combined, 2 to 3 minutes. Scrape down the sides of the bowl.
2. Add egg and vanilla, beating until light and fluffy, 1 to 2 minutes, scraping down sides of bowl as needed.
3. Add flour, cornstarch, baking soda, and salt until just combined, 30 seconds. Do not overmix. Fold in chocolate chips.
4. Use a small cookie scoop to form small dough balls. Cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space mini dough balls. Bake 6-8 minutes or until barely golden brown around the edges and middles no longer look raw. Do not overbake. Let rest on baking sheets for several minutes before removing to a wire rack to finish cooling completely.