Bite-Sized Crispy Cookies
Prep Time
25 minutes
Bake Time
6-8 minutes
Yields
8 cups mini cookies
Marley Goldin
As a Mom, certified foodie, content creator, and qualified environmental scientist, Marley is dedicated to creating attainable, sustainable recipes and sharing them along with her favorite green tips for living a more environmentally friendly lifestyle.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
- ½ cup Florida Crystals® Regenerative Organic Certified® Light Brown Sugar
- 1 large egg, preferably at room temperature
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cup mini chocolate chips
Instructions
Step 1
Preheat the oven to 400°F and line 3 large baking sheets with parchment paper or a reusable baking mat.
Step 2
In a large mixing bowl, use a hand or stand mixer to cream together the butter and both sugars, until well-combined and fluffy.
Step 3
Mix in the egg and vanilla extract with the hand mixer on low until well-combined.
Step 4
Add the flour, baking soda, and salt and mix again on high until you have a smooth dough.
Step 5
Use a rubber spatula to integrate any ingredients stuck to the sides of the bowl. Then, fold in the mini chocolate chips.
Step 6
Using just ¼ teaspoon of dough per cookie, roll your cookie dough into round balls and place them on the prepared baking sheet, leaving about ½ inch of space in between each to allow for some spreading. Bake for 6-8 minutes on the top rack until they just start to brown and are crispy to touch. Allow them to cool completely before transferring them to an airtight container. Store at room temperature for up to 3 weeks.
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