Miniature Chocolate Chunk Cookies

  • Yield 45 servings

Depending on how long you bake these cookies, you can make them either crisp and crunchy, or bake them for a slightly shorter time for a moist and chewy version.


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



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