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Mini Chocolate Chip Bliss Cookies

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Serves 24 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

Did you know that the chocolate chip cookie was invented by accident? In 1930, Ruth Graves Wakefield, the owner of the Toll House Inn in Whitman, Massachusetts, ran out of baker's chocolate while making cookies. She substituted semi-sweet chocolate chips, expecting them to melt and blend into the dough. Instead, the chips held their shape, creating the first chocolate chip cookies.

Ingredients You'll Need

1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups (281g) all-purpose flour
1 cup (170g) mini semi-sweet chocolate chips, divided (FYI - I only wanted to use 1 cup, but you can use more -- I didn't want to use up all our chocolate chip cookies at once)


Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

In a large bowl or a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in 3/4 cup (128g) of the mini chocolate chips with a spatula.

Using a cookie scoop or spoon, scoop out dough balls (about 1 1/2 tablespoons each) and place them onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes, or until the edges are set but the centers are still slightly underbaked. Remove from the oven and immediately press the remaining 1/4 cup (42g) of mini chocolate chips into the tops of the warm cookies.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 1 week.

Pairs Well With

A tall glass of cold milk or a creamy milkshake for the ultimate indulgence.

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