Chocolate Chip Cookie Bites
These two-bite chocolate chip cookie bites are as delicious as they are cute! With their crusty outside and soft, chewy inside they are texture perfect. It's a good thing they're small because no one can eat just one.
Ingredients
- 10 tablespoons (1 stick + 2 tablespoons) butter melted and slightly cooled
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅔ cup (5.8 ounces) brown sugar
- ½ cup (3 ounces) granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cups (8.8 ounces) all purpose flour
- 1 ⅔ cups (10 ounces) chocolate chips dark, milk, semisweet, mini, etc. It's your choice
Instructions
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Preheat oven to 325 degrees (or 300 degrees convection bake). Spray a nonstick 48-count mini muffin pan (or two 24-count pans) with cooking spray and set aside.
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In a large bowl, whisk the melted butter, salt and baking soda together. Add the brown sugar and granulated sugar and mix well. Whisk in the egg and vanilla until combined.
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Add the flour, folding it into the wet ingredients with a rubber spatula or wooden spoon. When just a few streaks of flour remain, add the chocolate chips and mix until combined. Be careful not to overmix the dough.
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Divide the dough evenly between the 48-mini muffin tins. I like to use a #60 mini cookie scoop for this.
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Bake cookie bites in preheated oven for 12-14 minutes or just until lightly brown and starting to crackle on the top and slightly firm around the edges. Do not overbake. Cool to room temperature then carefully remove cookie bites by slipping a plastic knife around the sides of them to pop them out.