Chewy Chocolate Mini Chip Cookies

Here’s a new cookie recipe that has become one of my favorites. If you check my blog, I have at least a dozen cookie recipes to choose from. While they are all unique in their own way, these cookies have a few twists that make them quite tasty. 
For one, these cookies use three different types of sugar: 
  1. Light brown sugar
  2. Dark brown sugar
  3. Granulated sugar. 

The brown sugar makes the cookie chewy, and the touch of dark brown sugar adds a slight caramel flavor.

The other twist is that these cookies call for mini chocolate chips. I almost always use chocolate chunks in my recipes. The mini chocolate chips are a great idea… they are in every bite of cookie, however the chocolate is not as overpowering as the chunks.
The final reason these cookies are so great is that they do not dry out. After three days, the cookies were still moist, as if I had just baked them. 
Let me know what you think of these. I’ll be making them again soon. The only problem with this recipe…if you follow it exactly, you need to wait at least 48 hours for the dough to refrigerate. It locks in the flavors and yields a chewier, fluffier cookie. Good luck!
After making the dough, roll into balls.
Bake for 9-10 minutes in a 350 degree oven.

Chewy Chocolate Mini Chip Cookies
1 cup unsalted butter, room temperature
3/4 cup light brown sugar
1/4 cup dark brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp. vanilla
2 3/4 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. coarse sea salt
1 (12 oz.) bag mini semi-sweet chocolate chips

1. Cream butter and sugars together in a stand mixer for about 2 minutes on medium speed, until fluffy and light. Add in eggs and vanilla and continue mixing until incorporated.
2. Turn mixer on low and add in flour, baking powder and soda and coarse sea salt.
3. Mix on low until evenly incorporated.
4. Stir in all chocolate chips until evenly distributed.
5. Cover dough with cling wrap and refrigerate overnight or up to 48 hours.
6. When ready to bake, preheat oven to 350 degrees F.
7. Use a 2-3 Tbsp. cookie scoop and place dough 2 inches apart on baking sheet lined with parchment paper.
8. Bake for 9-10 minutes, or until edges are golden brown. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. Do this carefully, as the cookies might not be completely set in the center.

*Note: These cookies might seem a bit underdone in the center when you take them out of the oven, but once they cool, they will set up nicely. If you prefer a more “done” cookie, increase the baking time 1-2 minutes.

Yield: 24 cookies
Recipe from: Cookies and Cups

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