Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies are soft bites of chocolate chip goodness. Their size makes them perfect for snacking, but be careful, they are irresistible!

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These Cookies Are For Snackin’

It’s no secret that my children love cookies. I’m embarrassed to admit to you how often they eat them… One of the most loved snacks in my house was actually store-bought cookies, gasp! My kids just can’t get enough of Entenmann’s Little Bites. Their favorite is the chocolate chip cookies Little Bites.

I’ve always meant to just make my own version and save myself the money, but life is crazy. I added it to the list of things I never got around to.

That is, until COVID-19. As I sit here typing we are on day 6 of quarantine. Grocery stores are open but chaotic. I am doing everything in my power to just keep my family home, healthy, and fed.

I really don’t want to brave the store to replenish my children’s Little Bites stash so now became the perfect time to recreate them myself. To date, I have baked 5 batches of these cookies. I think it’s safe to say they are a huge hit. My kids are begging for me to make them more as soon as they run out. The cookies aren’t just great for kids, though. My husband and I have been putting huge dents in the supply also, yikes!

Bagged For Freshness

This recipe will yield a lot of mini cookies. I decided to package them in bags for a few reasons.

First of all, I wanted the cookies to stay fresh for as long as possible. I used a heat sealer and cellophane bags and it really worked well! Not only did it keep the cookies fresh, but it was also easy to package them this way I provided links to bags and sealers by clicking the pictures at the bottom of this post.

Another reason I wanted to package the cookies this way was to make them an easy snack. Just grab a bag and enjoy it. When life returns to whatever normal will be, the sealed bags will make it easy to pack them in lunches or throw them into the snack bag for sports.

Lastly, the bagged cookies are great for portion control… trust me, it’s easy to eat more than you wanted to, hah!

How To Make Them Mini
After some experimenting, I felt like the perfect size for these mini cookies was 1 teaspoon of dough baked for exactly 6-6 1/2 minutes. Even if they look like they aren’t done, pull them out. Let them cool on the baking sheet while the second sheet it in the oven baking. After those cookies cool on the baking sheet for about 6 minutes, they will look totally different than when you pulled them out of the oven. You don’t want to over bake these cookies because they are so perfectly soft when baked for the right amount of time.

Finish cooling your cookies on a rack before packaging them. You have to snag some while they are still warm, though, right?!

I hope you all enjoy this recipe. I also wish you all health, hope, and faith.

xoxo, Katie

Here are some items that will come in handy with these Mini Chocolate Chip Cookies

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Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies are everything you love about the classic chocolate chip cookie, only smaller! They have a perfectly soft and chewy texture. Bag and heat seal them for an easy snack in your pantry or on the go.

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies

Author: The Farmer's Daughter Bakes

Ingredients

• 1/2 cup unsalted butter room temperature
• 1/2 cup shortening
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 2 3/4 cups flour
• 1 cup mini chocolate chips

Instructions

1. Preheat the oven to 375 degrees and line baking sheets with parchment paper.

2. In a stand mixer or with a hand mixer, cream the butter, shortening, and sugars.

3. Add the baking soda and salt and mix to combine.

4. Add eggs and vanilla. Mix to combine. Scrape down the bowl as needed.

5. Carefully add in the flour and mix until fully combined.

6. Remove bowl from mixer and stir in the chocolate chips by hand.

7. Scoop dough out in 1 teaspoon increments and roll each scoop into a ball. Place a few inches apart on a parchment-lined cookie sheet.

8. Bake cookies for 6 minutes. Remove from the oven and leave the cookies on the cookie sheet to cool for at least 5 minutes. Then, remove cookies from the sheet and continue to cool cookies on a cooling rack.

9. When the cookies have completely cooled, store them in an airtight container or bag them. I bagged 6 cookies per cellophane bag and used a heat sealer to seal the bags for freshness.