The weather has been so dreary around here lately and that, combined with tons of time spent cleaning out my dingy basement, has left me feeling kinda draggy. Turns out the antidote is simple: these adorable mini chocolate chip cookies!! It’s scientifically impossible to look at them and not feel cheery!

They’re just so darn cute! And using mini-chocolate chips keeps the ratio of chips to cookie high, so you never go a bite without some chocolate!!

Plus, they’re buttery and crispy, so all of you crispy chocolate chip cookie fans—these are right up your alley!

And they come together quickly and easily and one batch yields tons of little cookies which yes, could be totally dangerous…

Or totally amazing to give as gifts in a little tin or to round out a cookie platter (after you’ve nibbled on a bunch yourself of course!)

No matter what, they’ll make you smile!

And just a little warning—I have a feeling it’s going to be a very cookie-ish week around here, so you might want to sneak in some extra time at the gym!😘😘

Mini Chocolate Chip Cookies

Makes about 11 dozen

Prep Time: 15 minutes; Bake Time: 9-10 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature

• ¾ cup brown sugar, packed

• ¾ granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• 2 ¼ cups unbleached, all-purpose flour

• ½ teaspoon baking soda

• 2 cups mini-chocolate chips

The Recipe

1. Preheat oven to 375ºF. Line rimmed baking sheets with parchment paper and set aside.

2. Use an electric mixer to cream the butter and both sugars together until light and fluffy, scraping down the sides of the bowl as necessary with a rubber spatula. Add in the eggs, vanilla and salt and mix well to incorporate. Scrape down the bowl again.

3. In a small bowl, whisk together the flour and baking soda and add to the batter on low speed, mixing until combined. Remove the bowl from the mixer and stir in the chocolate chips.

4. Use a ½ teaspoon to measure out the first few cookies and then just eyeball the rest, spacing the cookies about an inch apart. I got about 36 to a pan.

5. Bake 1 sheet at a time for about 9-10 minutes, until the cookies are golden brown around the edges. Remove from the oven and let cool on the pan on a wire rack for a few minutes. Then use a spatula to transfer from the pan directly to the wire rack to finish cooling completely. Repeat the process with the rest of the dough.

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

Enjoy!

Note: Recipe adapted from Home Cooking by Kate McDermott