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Mini galletas con chispas de chocolate recién horneadas

Mini Chocolate Chip Cookies

Delicious mini chocolate chip cookies that are crisp on the edges and soft in the center, perfect for sharing or snacking.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Sifted for best results.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Should be at room temperature.
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
Mix-ins
  • 1 cup mini chocolate chips The star of the show.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
Mixing
  1. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and light in color.
  2. Beat in the vanilla extract and egg yolk until well incorporated.
  3. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
  4. Gently fold in the mini chocolate chips until evenly distributed.
Baking
  1. Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 8-10 minutes or until edges are golden but centers remain soft.
  3. Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, use room temperature butter, measure flour correctly, and allow dough to rest if a thicker cookie is desired. Store cookies in an airtight container to keep them fresh.