Looking for something different than your typical chocolate chip cookie? These two-bite chocolate chip cookies are the perfect miniature version of your go-to staple, and make great addition to any cookie platter!
Ingredients
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1 cup salted butter, softened
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1 cup white sugar, spooned and leveled
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1 cup dark brown sugar, packed
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
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2 & 1/2 cups all-purpose flour, spooned and leveled
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2 cups mini semi-sweet chocolate chips
Instructions
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Cream together the butter and sugars for about 3 minutes, until fully incorporated and smooth. (Note: I always hand mix cookie dough to prevent over-mixing).
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Mix in the eggs one at a time followed by the vanilla and the baking soda.
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Add flour one cup at a time, mixing slowly until just incorporated. Do not over-mix.
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Fold in chocolate chips evenly.
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Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.
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Preheat oven to 350°F.
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Spray two cookie sheets with cooking spray and place parchment paper on top. Scoop dough using a small ice cream scoop or spoon and roll into a ball using your hand. Place on cookie sheet.
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Bake for about 9 to 10 minutes, or until the cookies turn golden brown on the edges, and are almost set in the middle.
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Remove from oven and cool on rack for 10 minutes.
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Yields: 20 to 24 bite-sized cookies
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