Soft Mini Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, dark
  • 1/2 cup Chocolate chips, mini
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 stick Butter

Found on diethood.com

Description

Ingredients

• 1-1/4 cups all-purpose flour
• 1/4-teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 stick (8 tablespoons) butter, softened
• 1/4-cup sugar
• 1/2 cup dark brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2-cup mini chocolate chips

Directions

• Preheat oven to 350.
• Line a baking sheet with wax paper.
• Line a cookie sheet with Silpat or parchment paper.
• In a mixing bowl combine flour, salt, baking powder, and baking soda; mix until well combined and set aside.
• In your mixers bowl, combine butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
• Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.
• Stir in the mini chocolate chips.
• *At this point, you can make ahead and store the cookie dough in the refrigerator or freezer. See my notes below.
• Scoop out 1/2 teaspoon of cookie dough at a time and drop onto previously prepared baking sheet lined with wax paper.
• Shape each cookie dough into a ball.
• Transfer cookie dough balls to previously prepared cookie sheet lined with parchment paper, spacing them about 2-inches apart.
• Bake for 5 to 6 minutes, or until the edges are light brown. The cookies should still feel soft in the middle and under-baked.
• Remove from oven and let cool on baking sheet for 2 minutes; transfer to a wire rack to cool completely.
• Store in airtight containers.

Nutrition