Ingredients
Equipment
Method
Prep
- Preheat oven to 350F and line baking sheets with parchment for easy release. Make sure the sheets are ready before mixing so the dough can bake right away.
- Whisk all-purpose flour, baking soda, and salt in a mixing bowl. Continue whisking until the dry ingredients look evenly combined with no streaks.
Make the dough
- Beat unsalted butter, brown sugar, and granulated sugar until fluffy. The mixture should look lighter in color and slightly aerated.
- Beat in large eggs one at a time, then mix in vanilla extract. Stop when the dough looks smooth and cohesive.
- Mix the dry ingredients into the wet ingredients, then fold in mini semi-sweet chocolate chips. Fold gently so the chips stay evenly distributed.
Portion and bake
- Roll dough into 1-teaspoon balls and place them 1 inch apart on the parchment-lined baking sheets. Keep spacing consistent so the cookies bake evenly.
- Bake at 350F for 7-8 minutes until the edges are just golden. The centers should still look slightly soft when you pull them from the oven.
- Cool the cookies for 3 minutes on the sheet. Move them to a rack to finish cooling so the bottoms don’t over-brown.
Notes
For the most even mini cookies, keep the dough balls at exactly 1 teaspoon each and bake one sheet at a time if your oven runs hot. Store baked cookies in an airtight container at room temperature for 4-5 days, or freeze up to 2 months (thaw at room temperature). For a dairy-free swap, use a 1:1 plant-butter alternative for the softened butter.