The Ultimate Mini Chocolate Chip Cookies Recipe

The Ultimate Mini Chocolate Chip Cookies

• Skill Level: Intermediate
• Yield: Approximately 42 to 45 mini cookies
• Nutritional Information per Serving (1 of 43.5 servings):
  • Calories: 60
  • Total Fat: 3 g
  • Saturated Fat: 2 g
  • Carbohydrates: 7 g
  • Dietary Fiber: 0 g
  • Sugar: 5 g
  • Protein: 0 g
  • Cholesterol: 12 mg
  • Sodium: 36 mg
• Total Time: 2 hours 5 minutes (includes freezing and cooling)
• Active Preparation Time: 35 minutes

These irresistible mini chocolate chip cookies have been a cherished family favorite since Ree's childhood vacations at Hilton Head Island. Now, she whips them up for her kidsand Ladd can't get enough either! Get ready to create crispy, crinkly bites of bliss that will have everyone reaching for seconds.

• 2/3 cup (about 10 1/2 tablespoons) salted butter, softened to room temperature
• 1 cup all-purpose flour
• 1 tablespoon malted milk powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 2/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla bean paste
• 1/3 cup chopped bittersweet chocolate bar
• Flaky sea salt, for garnish

New: Use Cook Mode to keep your screen awake while baking these delights!

1. Preheat your oven to 400F. Line two baking sheets with foil, dull side up, for that perfect crinkle.
2. In a medium saucepan, melt the butter over medium heat until it turns a rich golden brown, about 15 to 20 minutes. Cool until it begins to solidify1 to 2 hours at room temp or 20 to 30 minutes in the fridge.
3. Whisk together flour, malted milk powder, salt, and baking soda in a bowl. Set aside.
4. With a mixer, beat the browned butter and both sugars until fluffy and pale, 2 to 3 minutes. Mix in egg yolk and vanilla bean paste until smooth. Add flour mixture just until combined, then gently fold in chopped chocolate.
5. Shape into bite-sized balls, freeze 15 minutes, then place 1 inch apart on prepared sheets. Freeze extras up to 2 months or bake in batches.
6. Bake 3 minutes, then firmly drop pans on the counter for crisp edges. Bake 3 to 4 more minutes. Cool 30 minutes, sprinkle with flaky sea salt, and devour!