Brown Sugar Chocolate Chip Mini Cookies
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These bite sized Brown Sugar Chocolate Chip Mini Cookies are buttery, crisp, and so cute! These tiny cookies are perfect for a sweet treat or snack.
If you’re looking for more mini desserts, be sure to check out some of my other favorites like Coconut Vanilla Bean Mini Cookies, Chocolate Sea Salt Mini Cookies, or my Vegan Dark Chocolate Mini Peanut Butter Cups.
Table of Contents
Why You'll Love This Recipe
Bite Sized: Everything is better when it’s mini, duh! And these Brown Sugar Chocolate Chip Mini Cookies are no exception. These bite sized cookies are the perfect small treat when you just want a little something sweet. You can also eat about 4 of them to equal a normal sized cookie – which I love!
Buttery & Crisp: This recipe is a shortbread cookie, so they are buttery and crisp. That makes them the perfect snacking cookie! If you’ve ever had the Annie’s Organic Mini Cookies in the purple bag, then you will love these as they taste just like them!
Mini Chocolate Chips: I also use mini chocolate chips in these Brown Sugar Chocolate Chip Mini Cookies, because if the cookies are mini, then the chocolate chips need to be mini to match! That makes them studded with chocolate chips for being so small.
Naturally Eggless: These Brown Sugar Mini Chocolate Chip Cookies are naturally eggless because they are a type of shortbread (or butter) cookie. So, if you have friends with an egg allergy, this is a great recipe to make because these are so damn delicious! No eggs needed at all!
Ingredients
Costco Kirkland Organic Coconut Oil
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Stand Mixer (or Hand Mixer)
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of coconut oil. Add in the butter and mix on low to combine.
Step 3
Add the all purpose flour and fine sea salt and mix until combined into a smooth dough. Add the mini chocolate chips and mix to combine completely.
Step 4
Using a 1 tablespoon cookie scoop, scoop cookies onto the prepared baking sheets. Then flatten them slightly so they are not domed, but not larger in size. You just want to flatten the tops. If you end up just using a tablespoon instead of a cookie scoop, it will already be flatter and not so round and you may not need to do this step.
Step 5
Bake for 15 to 18 minutes or until the cookies are lightly browned on the bottoms and edges. Allow to cool completely on the baking sheets. I find these are best if you let them sit overnight so they can set up completely.
Baker's Tips
- Make sure the coconut oil and brown sugar are completely combined and there are no chunks of coconut oil. Just like when creaming butter and sugar together in regular cookies, that’s what this step is doing. If there are chunks of coconut oil, it will just melt in the cookies in the oven and create fat spots which don’t look or taste good.
- You want the butter to be very soft for this. I always like to soften butter naturally on the counter, even overnight in the winter if needed! If you must microwave it, be sure to only do 10 second intervals per 1/2 cup.
- I use a 1 tablespoon cookie scoop for these as I love the size of the cookie scoop, being smaller in diameter and rounder. But, if you don’t have this, then a tablespoon will work too. The tablespoon will be larger in diameter so the cookie scoop won’t be as tall as if you do it with a cookie scoop. So, you may not need to flatten these very much if you’re just using a tablespoon.
- The idea behind flattening them is when they are scooped with a cookie scoop, they are completely round like a ball. But because these are a butter cookie, they don’t have any spread when they bake. So, that’s why it’s important to flatten them a little so they are like a round disk and not a round ball. Whatever thy look like when they go into the oven is how they will look when they come out, if that gives you a better idea of why flattening them is key!
- These are a buttery shortbread cookie so they should be stored in a cool dry place. A cookie jar or even in a bowl out on the counter is the best option for these.
FAQ's
You can use a 1 tablespoon measuring spoon in place of a cookie scoop!
Yes, of course! If you don't have mini chocolate chips, regular chocolate chips also work in this recipe.
These Brown Sugar Mini Chocolate Chip Cookies are a buttery and crisp so they should be stored in a cool dry place. If you have a cookie jar that is an old fashioned kind (not airtight) then that's the perfect place to store them!
Craving More?
Brown Sugar Chocolate Chip Mini Cookies
Ingredients
- 85 grams coconut oil
- 113 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- 113 grams salted butter (softened)
- 284 grams all purpose flour
- ½ teaspoon fine sea salt
- 226 grams mini dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of coconut oil. Add in the butter and mix on low to combine.
- Add the all purpose flour and fine sea salt and mix until combined into a smooth dough. Add the mini chocolate chips and mix to combine completely.
- Using a 1 tablespoon cookie scoop, scoop cookies onto the prepared baking sheets. Then flatten them slightly so they are not domed, but not larger in size. You just want to flatten the tops. If you end up just using a tablespoon instead of a cookie scoop, it will already be flatter and not so round and you may not need to do this step.
- Bake for 15 to 18 minutes or until the cookies are lightly browned on the bottoms and edges. Allow to cool completely on the baking sheets. I find these are best if you let them sit overnight so they can set up completely.
- Store in a cool dry place for up to 1 week.
Notes
Nutrition
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