These Mini Chocolate Chip Cookies Cookies are soft, chewy, loaded with mini chips and so addicting! They're bite size and made in under 45 minutes! Perfect for parties, little goody bags or a quick dessert! Best yet, they're gluten free, nut free, eggless and easily vegan!
In a medium bowl, combine the gluten free flour, baking soda and salt. Whisk to combine.
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, or using a hand held mixer, cream the dark brown sugar and room temperature butter or vegan baking together until soft and creamy. About 2 minutes.
Beat in the cornstarch water, the milk and the vanilla until fully combined. It will appear chunky. That’s normal.
Beat in the gluten free flour mixture a third at a time until just combined. Use a spatula to scrape down the sides.
Fold in ⅓ cup chips 1 tablespoon chocolate chips using a spatula.
Pop the entire bowl of dough in the freezer for 15 min. While the dough is chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
For the cookies, use a teaspoon to scoop the dough, roll into balls and place onto the parchment lined baking sheet. There should be 50 little dough balls.
Pour the additional 4 tablespoons of chocolate chips onto a small plate.Press the top of the dough balls into the chocolate chips.
Make sure to space each dough ball 2 inches apart. I usually only bake 25 at a time. If you do that as well, pop the rest of the dough balls in the fridge.
Bake the cookies in the center rack of the oven at 350 degrees Fahrenheit for 6.5 minutes until golden on the bottoms. You can carefully use a cookie spatula to check.
Immediately reshape the cookies into a circle with a spatula when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
If you don't let them cool on the baking sheet, the cookies will break apart into a giant mess.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, a non dairy milk and vegan chocolate chips. All Purpose Flour: I cannot test this due to celiac disease, but use ¾ cup plus 2 tablespoons of packed regular flour (126 grams plus 2 tablespoons) and 1 tablespoon milk. Still chill the dough. Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey.Freezing: Wrap dough in a disc in plastic wrap and then pop it in a zip top bag. Freeze for up to 30 days. Thaw dough in the fridge the night prior to using. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.