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Chocolate Chip Cookie Bites Recipe

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4.2 from 15 reviews

Deliciously soft and chewy Chocolate Chip Cookie Bites that are perfectly portioned for snacking. These mini cookies are easy to make with simple ingredients and bake quickly to a golden finish with melty chocolate chips throughout.

Ingredients

Dry Ingredients

  • 1 1/3 cups (178g) all-purpose flour (scoop and level to measure)
  • 1 tsp (3g) cornstarch
  • 1/4 + 1/8 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) packed light-brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla bean paste

Add-ins

  • 2/3 cup (113g) mini semi-sweet chocolate chips, plus more for topping if desired

Instructions

  1. Preheat and Mix Dry Ingredients: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt for about 20 seconds to ensure even distribution, then set aside.
  2. Melt Butter: Place the butter in a microwave-safe bowl and heat on HIGH power until it is halfway melted. Remove and whisk until fully melted, then pour the melted butter into the bowl of an electric stand mixer.
  3. Combine Sugars and Wet Ingredients: Add the light brown sugar and granulated sugar to the butter. Using the paddle attachment, mix on medium speed until the mixture is well combined. Add the egg and vanilla bean paste, mixing until incorporated.
  4. Add Dry Ingredients and Chocolate Chips: Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until combined. Fold in the mini semi-sweet chocolate chips evenly throughout the dough.
  5. Shape Cookie Bites: Using a slightly heaping 1/2 teaspoon, scoop dough and drop onto plates lined with wax paper or similar. Shape each scoop into a ball. For extra chocolate and aesthetics, press 3 to 4 additional chocolate chips on top if desired.
  6. Arrange and Bake: Place the cookie dough balls onto two baking sheets lined with parchment paper or silicone mats, spacing them about 1 inch apart. Bake in the preheated oven for 5 to 6 minutes, removing them while still soft and slightly under-baked to prevent overcooking.
  7. Cool and Store: Let the cookie bites cool on the baking sheets for several minutes to set, then transfer to a wire rack to cool completely. Store in an airtight container to maintain freshness.

Notes

  • The cookies will appear slightly underbaked after baking; they will firm up as they cool, preserving a soft texture.
  • Pressing extra chocolate chips on top before baking enhances both appearance and chocolate flavor.
  • Use mini chocolate chips for better distribution and bite-sized portions.
  • Ensure to measure flour by scooping and leveling for accuracy.
  • Store baked cookie bites at room temperature in an airtight container for up to 5 days.

Find it online: https://recipeplenty.com/chocolate-chip-cookie-bites-recipe/