Miniature Chocolate Chunk Cookies

  • Yield: 45 servings


3 1/2cups all-purpose flour
1teaspoon salt
2teaspoons baking powder
1 1/2cups (3 sticks) butter
1cup sugar
2/3cup packed light brown sugar
3large eggs
2teaspoons vanilla extract
2 3/4cups semisweet chocolate pieces


  1. Line sheet pans with parchment paper.
  2. Sift together the flour, salt, and baking powder into a large mixing bowl.
  3. In a mixer fitted with a paddle attachment, cream the butter and sugars on medium speed, scraping down the bowl as needed, until the mixture is smooth and light in color, about 5 minutes.
  4. Combine the eggs and the vanilla extract in a bowl and whisk until blended. Add the egg mixture to the butter- sugar mixture in 3 additions, mixing until fully incorporated after each addition and scraping down the bowl as necessary.
  5. Add the dry ingredients on low speed, mixing until just incorporated. Blend in the chocolate pieces.
  6. Drop 1 Tbsp of the dough onto the lined pans, leaving 11⁄2 in between each cookie.
  7. Bake in a preheated 375°F oven until golden brown, 10 to 15 minutes for a crisp cookie.


–This recipe reprinted with permission from the cookbook Hors d’Oeuvre at Home by the Culinary Institute of America