Small Chocolate Chip Cookies
These Small Chocolate Chip Cookies are soft, chewy, buttery, and packed with chocolate chips in every bite. They’re smaller than a traditional cookie but not tiny or mini, making them the perfect size for little hands, lunchboxes, or a quick homemade treat. Best of all, you can have a fresh batch ready in under 20 minutes!
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Small cookie scoop
- Wire cooling rack
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons (15g) corn syrup
- 1 cup (150g) mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This will help prevent the cookies from sticking and make cleanup easier.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set the bowl aside while you prepare the wet ingredients.
- In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar until well combined and slightly creamy. You don't need to beat it until very fluffy; just make sure the butter and sugars are evenly mixed.
- Add the room-temperature egg, vanilla extract, and corn syrup to the butter mixture. Mix until smooth and everything is well incorporated.
- Gradually add the dry ingredients to the wet mixture. Mix just until the flour is incorporated. Do not overmix, as this can make the cookies less tender. Gently fold in the mini dark chocolate chips until they are evenly distributed throughout the dough.
- Scoop about 1 tablespoon (approximately 15 g) of dough for each cookie and gently roll it into a ball. Place the dough balls on the prepared baking sheet, leaving a little space between each one so the cookies have room to spread as they bake.
- Bake for 8–9 minutes, or until the edges are lightly golden and set while the centers still look slightly soft. Don't worry if the cookies look a little underbaked in the middle—they will continue to set as they cool. Avoid overbaking to keep them soft and chewy.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They will firm up slightly as they cool while keeping their soft, chewy centers.