Chocolate Chip Cookie Bites
The smallest chocolate chip cookies you will ever make, and the ones that disappear first from any platter. Each bite is a half-teaspoon of dough, so a modest batch yields about five dozen. The quantities below are the tested version — a touch more flour and sugar, and a full half-teaspoon of baking soda — and they bake in six or seven minutes, so watch them closely.
- Serves
- 56–60 bites (about 5 dozen)
- Yield
- about 5 dozen bites
- Prep
- 30 min
- Cook
- 7 min
- Total
- 40 min
- Cuisine
- American
- Level
- Easy
Directions
-
Heat the oven to 350°F. Whisk the flour, cornstarch, baking soda and salt together in a bowl for about 20 seconds and set aside.
-
Melt the butter partway in the microwave, then whisk until it is fully melted. Pour it into the bowl of a stand mixer.
-
Add both sugars and beat with the paddle on medium until well combined. Beat in the egg and vanilla. On low speed, add the dry ingredients and mix just until combined, then stir in the chocolate chips.
-
Scoop slightly heaping half-teaspoons of dough onto a sheet of wax paper and roll each into a little ball. If you like, press three or four extra chips into the tops.
-
Arrange the balls an inch apart on two parchment- or silicone-lined baking sheets. Bake 6 to 7 minutes — they should still look soft and slightly underdone in the center; they finish cooking on the hot pan, so do not let them brown.
-
Cool on the baking sheet for several minutes, then move to a wire rack. Store airtight.
Shawnie’s notes
Bake these 6 to 7 minutes, not the 10 minutes the original recipe calls for — they are tiny and go from underdone to overbaked quickly. One batch makes approximately 56–60 cookies, or about 5 dozen. The flour, baking soda and granulated sugar amounts above are the tested adjustments to the original.
Adapted from Cooking Classy; quantities and timing adjusted after testing
