Delight in these buttery, melt-in-your-mouth mini chocolate chip cookies, perfect for sharing or enjoying with a cup of tea.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the softened butter and powdered sugar until smooth.
Ensure the butter is at room temperature for easier mixing.
Mix in the vanilla extract until fully incorporated.
Use pure vanilla extract for the best flavor.
Gradually add the flour to the butter mixture, stirring until a crumbly dough forms.
Add the flour in small batches to avoid clumps.
Fold in the mini chocolate chips evenly throughout the dough.
Gently fold to prevent breaking the chips.
Shape the dough into small balls, about 1 inch in diameter, and place them on an ungreased baking sheet, spacing them 2 inches apart.
Using a cookie scoop can help maintain uniform sizes.
Flatten each ball slightly using a fork or the bottom of a glass dipped in sugar.
Dipping the utensil in sugar prevents sticking.
Bake in the preheated oven for about 12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to prevent overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps them set properly.
Serve and enjoy your delicious mini chocolate chip butter cookies.
Pair with tea or coffee for a delightful experience.
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