In this unique Chocolate Chip Cookie recipe coarse sea salt is combined with mini chocolate chips in the best cookies ever! They are chewy perfection!
It snowed in Atlanta. I made mini Chocolate Chip Cookies. The world is upside down!
Normally I wouldn't pass up an opportunity the make the biggest, chewiest chocolate chip cookies ever. Still, yesterday my Husband requested that he be allowed to form his own cookies for baking. As I peered over his shoulder, I thought smugly, "Oh, those are way too tiny. He'll be begging me to make his next round." But then they came out of the oven, and they were just so darn cute, I decided to make them all tiny!
So perfect with the mini chips. Sometimes my husband is super right. He also named them: Silver Dollar Chocolate Chip Cookies. They are actually more quarter-sized, but who am I to rain on his parade?
Adorable, no?
The combination of mini chips (read: more chocolate in every bite) and coarse-grained sea salt is magical. It is a subtle salty compliment to the chocolate. I'm going to start using coarse sea salt in all my chocolate chip cookies. Let’s all take a moment to thank Shelly at Cookies and Cups for this revelation!
Do not be fooled by the little package. They still have a perfectly soft and chewy center with a crunchy, browned edge. Let's take a closer look...
These mini cookies may sound like the perfect portion control, but these lil guys are not a dieter’s friend unless you have a monk's willpower. Because before you are even done savoring the sweet, salty taste of one, you are reaching for another.
Little bites of awesome.
Now you can, and I did, use this same batter to make larger/normal sized cookies, and they will taste phenomenal!
This may be my new favorite!
Yes, even more than this one! Or this one! Or even this one! I clearly have a problem.
Mini Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (room temperature)
- ¾ cup light brown sugar
- ¼ cup dark brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 ¾ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon coarse sea salt
- 1 12 oz bag mini semi-sweet chocolate chips
Instructions
- In a medium bowl combine flour, baking powder, baking soda and salt. Stir to combine and set aside.
- Cream butter and sugars together in the bowl of a stand mixer until light and fluffy, about 2 minutes.
- Add in eggs and vanilla, scrape down sides of bowl and continue mixing until completely incorporated.
- Slowly add the flour mixture in several additions on low speed, scraping in between each one, until no more flour is visibly.
- Keep the speed on low and add in the chocolate chips.
- Cover dough with plastic wrap, secure with a large rubber band and refrigerate overnight or up to 48 hours.
- When ready to bake, preheat the oven to 350°. Line baking sheets with parchment paper.
- To make mini cookies, scoop with a teaspoon measure and make balls the size of a small melon ball. To make larger/normal sized cookies, scoop with a 3 tablespoon cookie scoop and place the dough 2 inches apart.
- Bake 6-8 minutes for the small cookies and 9-11 minutes for the larger ones. Let the cookies cool 5-10 minutes on the baking sheet before moving them to a wire cooling rack. The cookies will not look done in the center when you take them out of the oven. This is okay, unless you are like my Husband, in which case, you will want to bake them an extra 2 minutes.
Notes
Who doesn't love chocolate chip cookies especially with a well-written instruction?! I'm always up for trying new recipes so I will have to give this one a try!
I'm so glad I found this.
Thank you so much Lindsey for putting this together
These are way too cute! It looks like your husband is a professional baker. Thanks for sharing... I can't wait to try using coarse sea salt.
Thanks! Well I made these but the petite size idea was all him! You should absolutely give the coarse salt a try!
These cookies look so good. My boys would go crazy over them. Yum!
Thanks! They are crazy good!
Too cute for words! Love the idea of calling these petite chocolate chip cookies 'Silver Dollar' like pancakes. I'm glad your hubby made the request for smaller cookies. We're so used to whipping out the ol' ice cream scoop when making dropping cookies, aren't we? Thanks for sharing!
Thanks, Stacy! They are adorable! It was a great change! Although the ice cream scoop sized cookies still pull my heart strings!
O yes! Easy and very tasty!
absolutely! I hope you try them!
i love the size! they look like perfect choc chip cookies!
They are so delicious!!!! And some how the calories count less when they are tiny!
Oh very cute! I first fell in love with mini chocolate chip cookies during a church camp when I was a teenager. They were soooo good, and I remember eating a whole ton of them and just couldn't stop eating.
What did you guys use for these little guys, a melon baller?
Thanks! I can't believe that I've never baked with them before! I used a round teaspoon measuring spoon to scoop the balls. Of all my kitchen gadgets, I don't have a melon baller. Shocking!
OMGOSH how cute are theeeeyyyy??!!
Michael always teases me for making oversized cookies, maybe I should take a page out of your hubby's book, change things up, hm? 🙂
You totally should! Mine also complains that they are underdone, but on that point I refuse to budge!
HELP! The coarse sea salt intensifies the addiction! I eat 'em by the handful!
lol! I totally understand!