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–+ servings
Easy Mini Chocolate Chip Cookies

Easy Mini Chocolate Chip Cookies

Tiny, chewy-edged chocolate chip cookies with soft centers and big vanilla flavor. They bake in minutes and disappear even faster.
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Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutes
Servings: 72

Ingredients
 

  • 1 3/4 cups all-purpose flour
  • 1 box (3.4 oz) instant vanilla pudding mix
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 2/3 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 12 tbsp unsalted butter, softened
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups mini semisweet chocolate chips
  • 1/4 tsp flaky sea salt, for sprinkling

Instructions

Preparation Steps

  • Position racks in the upper and lower thirds of the oven and heat to 350°F. Line 2–3 baking sheets with parchment or silicone mats.
  • In a medium bowl, whisk together the flour, pudding mix, baking soda, baking powder, and fine sea salt until evenly combined.
  • In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar on medium speed until pale and fluffy, 2 to 3 minutes, scraping the bowl as needed.
  • Mix in the egg, egg yolk, and vanilla until smooth and glossy.
  • Add the dry mixture in two additions on low speed just until no dry spots remain. Fold in the mini chocolate chips by hand to keep the dough tender.
  • Scoop level 2-teaspoon portions of dough, roll into balls, and place about 2 inches apart on the prepared sheets. If you like, dot a few extra chips on top for bakery-style looks.
  • Bake 6 to 7 minutes, swapping the pans top-to-bottom halfway through, until the edges are set and just turning light golden; the centers will look soft.
  • Right after baking, lightly sprinkle the cookies with flaky sea salt. Cool on the pan for 3 minutes, then transfer to a rack. Repeat with remaining dough.

Notes

For ultra-gooey centers, underbake by 30 seconds and let the cookies finish setting on the sheet. Store airtight at room temperature up to 4 days or freeze baked cookies for up to 2 months.
This recipe is an original creation inspired by classic Easy Mini Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.