What is better than a chocolate chip cookie? Mini chocolate chip cookies!! These gluten-free mini chocolate chip cookies are perfectly soft and chewy, and oh so tempting!! These mini cookies are perfect to share with others, or just to keep on hand for when you want something sweet and chocolatey.
The first thing I do is set out all of my ingredients,preheat my oven, then melt my butter. I add my butter to a large mixing bowl, along with the brown sugar, white sugar, egg, and vanilla extract. I mixed the ingredients together with a whisk until the mixture became slightly fluffy. Then I added the salt and baking soda, mixing them into the other ingredients until well combined. I folded my gluten-free all purpose flour into the mix, then folded in the chocolate chips until everything was well combined. I put my cookie dough into the refrigerator to chill for 30 minutes before doing anything else.
While my dough was chilling, I pulled out my cookie sheets. My cookie sheets are non-stick, so I didn’t add any oil or butter, but I would suggest doing that if you don’t have non-stick pans. When my dough was chilled, I started rolling the dough into small balls. I used about half of what I would for a normal sized cookie. I put my remaining dough back into my refrigerator while the cookies are baking. Once I was done rolling the dough into small balls, I flattened them a little bit by pushing down on them with the back of my hand.
Then I put them into the oven and baked them for about 6 minutes at 350 F until they were a beautiful golden brown color. Once the cookies had baked, I took them out and let them cool completely before serving. You can serve them warm if that’s what you prefer, but when they cool completely, they have a nice crunchy, chewy texture. The warm cookies are perfectly soft, and would taste amazing with some vanilla ice cream. I stored my cookies in an airtight glass container, and they stayed fresh for two days before they were all gone.
1 stick melted, unsalted butter
½ cup brown sugar
½ white sugar
1 large egg
½ tsp salt
1 tsp baking soda
1 ½ cups all-purpose gluten-free flour (with xanthan gum)
1 tsp vanilla extract
1 cup mini chocolate chips
Preheat your oven to 350 F.
Mix together the melted butter, brown sugar, white sugar, vanilla extract, and egg together with a whisk or mixer. Mix the ingredients together until they start to become fluffy.
Add the salt and baking soda, and mix until the dough is smooth.
Fold in the gluten-free all purpose flour until completely combined. Then fold in the mini chocolate chips. I added 1 cup, but you could add more if you wanted to.
Chill the dough for 30 minutes in the refrigerator. Once the dough is chilled, grease one or two cookie sheets with butter or oil. If the cookie sheets are non-stick, you don’t need to grease them. Roll the dough into small balls. The balls should be about ½ the size of a normal ball of cookie dough. Remember, the cookies will expand, so don’t worry if you think you’ve made the cookie dough balls too small.
Once you’ve rolled all the cookie dough into small balls, flatten them a little bit with the bottom of a cup or with the palm of your hand.
Put the remaining cookie dough back into the refrigerator, then place the cookies in the oven. Bake for 5-8 minutes. Once the cookies are done, let them cool before removing them from the cookie sheet. Store in an airtight container.
Makes about 26 mini chocolate chip cookies.