Kitchen Little Essentials
To make these Salted Toffee Mini Chocolate Chip Cookies, you will need:
Baking sheets (I like these and this is a two-pack)
Teeny tiny chocolate chip cookies as far as the eye can see. That’s what my little kitchen has going on right now, and yours can too! Thanks to this awesome recipe for salted toffee mini chocolate chip cookies. I played around with the bits and pieces of this recipe a bit before landing on the exact right combinations of each component. The right amounts of flour, baking soda, butter, etc. Baking is such a trip, and you can’t really make a regular chocolate chip cookie recipe and just make tiny cookies out of that. I mean, you can, but it won’t be quite right.
These cookies, however, are quite right. Indeed.
How to Make These Mini Chocolate Chip Cookie Bites
This recipe makes a ton of little cookies. Which is one of the best parts, right? Per my post last week re: homemade cinnamon toast crunch – you might be tempted to follow the current cereal trend right now and throw these little cookie bites into a bowl with some milk and go to town. I wouldn’t recommend that, though. These are really better eaten just as they are. Or, rather than in a bowl of milk – on top of a big bowl of vanilla ice cream. Yes, they make wonderful little sundae toppers.
To make them, we’ll basically just follow a standard op chocolate chip cookie route, but just scale things back a bit. Here’s the skinny:
All-purpose flour. This one’s sort of self-explanatory.
Mini chocolate chips. I usually make giant, bakery-style cookies and so I tend to reach for full-sized chocolate bars when I make them. I love to chop them up into chunks of varying sizes and use those in my chocolate chunk cookies. But, for our mini chocolate chip cookies today, we’ll use mini chocolate chips (makes sense, no?). They’re available in the baking aisle, right alongside all their chocolate (and white chocolate) friends.
Brown Butter. You could just use plain melted butter in this recipe, if you want to save a little prep time. But it only takes a few extra minutes to brown that butter, and the flavor payoff in the dough is SO worth it. It’s deeper, nuttier and just all around more delicious.
Toffee Bits. I seem to find a way to sneak toffee into a lot of my cookie recipes, don’t I? I love love the stuff, and find it particularly nice in these mini chocolate chip cookies.
Good Things Come in Tiny Packages
To get your little cookies the right size, you want to use just a ½-tsp measuring spoon. It will seem almost impossible that you would or could ever get cookies out of such a small bit of dough, but once you roll them into balls, you’ll just space them the appropriate 1-inch apart, and they’ll bake up into these perfect little two-bite cookies.
If you guys make these, be sure to tag @_laurenmcduffie_ on IG so I can see! Happy baking.
If you like the looks of these chocolate chip cookies bites, you might also want to check out:
Chocolate Dipped Oatmeal Cream Pies
Best Ever Salty Chocolate Chunk Cookies
Brunettes, or the Ultimate Blondies recipe
Salted Toffee Mini Chocolate Chip Cookies
Pop-able, perfect tiny chocolate chip cookies.
- Yield: makes about 50 cookies 1x
Ingredients
1 1/3 cups all-purpose flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter
½ cup dark brown sugar (light can be subbed)
¼ cup granulated sugar
1 egg + 1 yolk
2 tsp vanilla extract
2/3 cup mini chocolate chips
1/3 cup toffee bits
Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350 degrees F. Prepare two baking sheets by covering them with parchment paper. If you don’t have that, you can just spray with non-stick spray.
- Begin by browning your butter. Put your stick of butter in a small saucepan set over medium heat. Allow it to melt and then continue to cook it, swirling occasionally, until it turns a golden brown color and smells nutty; about 2 to 3 minutes of extra cook time after the butter has melted.
- Pour the butter into a large mixing bowl (or use a stand mixer) and add the sugars. With your mixer, cream them together and then add the egg, extra yolk, and vanilla.
- In a separate mixing bowl, whisk together the flour, baking soda and salt. Add this to the butter/sugar mixture and stir just until combined. I use a wooden spoon for this.
- Add the chocolate chips and the toffee ad stir to evenly mix. Scoop the dough in ½ teaspoons onto the prepared baking sheets, spacing the cookies 1 inch apart. Roll the dough into balls. Sprinkle with a little flaky sea salt (you can also do this right when they come out of the oven).
- Bake the cookies for 5 to 6 minutes, or just until they are lightly golden brown around the edges. Cool almost completely before eating/transferring elsewhere.
Notes
These cookies will keep nicely in a cool, dry place for up to 5 days.
