Mini Chocolate Chip Cookies

Ingredients

• Flour

  All Purpose - Giant

  1 ¼ cup or 150g

• Salt

  Table

  ¼ tsp or 2g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Butter

  Unsalted

  1 stick or 113g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Brown sugar

  ½ cup packed or 110g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vanilla extract

  1 tsp or 4g

• Mini Chocolate Chips

  Nestle

  90g

Directions

1. 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 mixer's 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.

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