Tiny chocolate chip cookies!
Prep: 30 minutes; Cook: 10 minutes
Ingredients
- 1 1/3 cups (178g) all-purpose flour (scoop and level to measure)
- 1 tsp (3g) cornstarch
- 1/4 + 1/8 tsp baking soda1/4 tsp salt
- 1/2 cup (113g) unsalted butter
- 1/2 cup (100g) packed light-brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2/3 cup (113g) mini semi-sweet chocolate chips , plus more for topping if desired
Instructions
- Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside.
- Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer.
- Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips.
- Scoop dough out a slightly heaping 1/2 tsp at a time and drop onto plates (wax paper, whatever). Shape each into a ball, then if desired press 3 – 4 more chocolate chips into top (totally optional, mostly for looks…and more chocolate).
- Align on two parchment paper or silicone baking mat lined baking sheets, spacing 1-inch apart. Bake in preheated oven about 5 – 6 minutes (they should still fill soft and slightly under-baked, they will continue to cook slightly once removed from oven so carefully not to over-bake).
- Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.
