Mini Chocolate Cookies

5 from 1 vote

These Mini Chocolate Cookies are bite-size dark chocolate cookies that are soft, chewy and loaded with mini chocolate chips! They're so simple to make, no mixer is needed and you'll have the first batch ready in under 45 minutes! Just like my Mini Chocolate Chip Cookies, they're perfect for parties, bake sales, little goody bags or a quick dessert that can feed many! Best yet, this easy chocolate cookies recipe makes 3 dozen cookies that are gluten free, nut free, eggless and easily vegan!

Prep Time20

Cook Time8

Chill Time15

Total Time43

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: mini cookies

Calories: 39kcal

Author: Lee

Ingredients

½ cup plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
¼ cup cocoa powder (I use 2 tablespoons Natural Unsweetened and 2 tablespoons Dark)
½ teaspoon baking soda
¼ teaspoon kosher salt
1 heaping tablespoon cornstarch mixed with 1.5 tablespoons water
¼ cup unsalted butter or vegan baking stick, melted and cooled
½ cup plus 2 tablespoons light brown sugar , packed
½ teaspoon pure vanilla extract
2 tablespoons milk
⅓ cup plus 5 tablespoons mini chocolate chips (Keep 4 tablespoons separate)

US Customary - Metric

Instructions

Place the ¼ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter.
Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.
Do not microwave it too much. I prefer to microwave it until there is just a little bit of butter left unmelted and then I whisk it and the residual heat melts the rest of the butter.
In a medium bowl whisk together the ½ cup plus 2 tablespoons multipurpose gluten free flour, the ¼ cup cocoa powders, the ½ teaspoon baking soda and the ¼ teaspoon kosher salt.
In a small bowl, using a spoon, mix together the 1 heaping tablespoon of cornstarch and the 1.5 tablespoons of water until thin and watery. It will be thick and tacky at first.
Into the cooled melted butter, combine the ½ plus 2 tablespoons light brown sugar, the cornstarch water and the ½ teaspoon pure vanilla extract. Whisk until it is all fully emulsified and blended. It may appear slightly chunky. That's normal.
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the 2 tablespoons milk and whisk until completely combine.
Add in the second half of the flour gently with a spatula until just combined. Do not over mix or the dough will become shiny and too sticky.
Still using the spatula, scrape down the sides of the bowl and fold in ⅓ cup plus 1 tablespoon mini chocolate chips. Gently fold until everything is just combined and you don't see any more flour. Again, make sure not to over mix.
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.
When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
Take the dough out of the freezer. Using a small cookie scoop, scoop the dough out and then break each scoop in half and shape into a ball. You should have 18 scoops, broken in half will equal 36 tiny balls total.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Pour the additional ¼ cup mini chocolate chips into a small bowl. Press the tops of the dough balls into the mini chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 8 minutes.
I only bake 20 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.
Repeat this with the remaining dough balls.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk and vegan mini chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use ½ packed cup plus 2 tablespoons of flour (84 grams plus 2 tablespoons), packed ¼ cup cocoa powder (29 grams) and 1 tablespoon of milk. Still chill the dough.

Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days.

Freezing: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are hard. Once frozen, store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition