Today is National Chocolate Chip Cookie Day. I don’t usually celebrate food holidays, but it’s hard to resist an opportunity to make chocolate chip cookies.
And making mini chocolate chip cookies is especially fun. When I lived in Iowa, I made a trip to Des Moines for the Iowa State Fair every summer. One of my favorite things to get there was the mini chocolate chip cookies. I’m not sure what it is about mini cookies, but they’re just so good!
One note about these cookies – you don’t want to over-bake them. You want the edges to just be beginning to brown. Since they’re so small, they can over-bake (and end up crispy) pretty quickly.
Mini Coconut Oil Chocolate Chip Cookies
- 6 T . coconut oil I use extra virgin
- 1/2 c . brown sugar
- 1/4 c . granulated sugar
- 1 large egg
- 1 tsp . vanilla extract
- 1 1/3 c . all-purpose flour
- 1 T . cornstarch
- 3/4 tsp . baking soda
- 1/4 tsp . salt
- 1 c . semisweet chocolate chips
Preheat oven to 375 F. Line two cookie sheets with silicone baking mats or parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat together the coconut oil and sugars until fluffy and well-combined.
Beat in egg, scraping down the sides as needed.
Stir in vanilla extract until incorporated.
In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Stir in flour mixture until just incorporated.
Stir in chocolate chips until just combined.
Drop 1/2 teaspoon scoops of dough onto prepared cookie sheets.
Bake for 4-5 minutes. You want the edges to be just barely golden brown.
Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
Transfer to wire rack to finish cooling.