Hello Beautiful People! There’s something magical about a warm cookie straight from the oven—the soft center, the slightly crisp edges, and the perfect bite of melty chocolate. This recipe takes the classic chocolate chip cookie and swaps in mini chocolate chips for extra sweetness in every bite. Because the chips are smaller, they spread more evenly through the dough, giving you a little chocolate in every mouthful.
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Why Mini Chips Make the Difference
Regular chocolate chips have their place, but mini chips create a whole new cookie experience. Instead of hitting one big chunk of chocolate, each bite gets a perfect balance of cookie and chocolate. The texture is smoother, and they bake up beautifully without overpowering the dough.
The Best Soft and Chewy Mini Chocolate Chip Cookies
Ingredients
- 1/2 cup Softened Butter
- 1/3 cup White Sugar
- 1/2 cup Brown Sugar
- 1 Egg
- 1 1/2 tsp Vanilla Bean Paste
- 1 1/2 cup flour
- 1 1/2 tsp Bakin Soda
- 1 tsp Salt
- 1 1/2 cup Mini Chocolate Chips
Instructions
- Mix Butter and Sugars until smooth.
- Add Egg and Vanilla Bean Paste until fluffy.
- Add Flour, Baking Soda and Salt stir to combine.
- Add in Mini Chocolate Chips.
- Scoop 12-13 balls. Bake at 350 for 12-14 minutes.
Baking Tips for the Best Cookies
- Don’t overmix once you add the flour—this keeps the cookies soft.
- If you want thicker cookies, chill the dough for 30 minutes before baking.
- For an extra boost of flavor, sprinkle a pinch of flaky sea salt on top right after baking.
Serving Suggestions
These cookies are perfect with a cold glass of milk, crumbled over vanilla ice cream, or tucked into lunchboxes. They also make a sweet little gift—stack a few in a cellophane bag, tie with ribbon, and you’ve got the perfect homemade treat.
Dont forget to check out last weeks blog post Vic’s First Peach Cobbler And Why It’s Epic. Lets us know in the comments how much you love this chocolate chip cookie recipe and if you try Vic’s peach cobbler.
