The ideal recipe for bite-sized chocolate chip cookies that are both chewy inside and out. Yummy right out of the oven.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 40 |
| Yield: | 40 cookie bites |
Ingredients
- 1 cup brown sugar
- ½ cup white sugar
- ½ cup butter
- 2 egg whites
- ½ teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 ¾ cups all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper.
- Mix brown sugar, white sugar, butter, egg whites, and vanilla extract together in a large bowl using an electric mixer. Mix in vinegar.
- Combine flour, sea salt, and baking soda in a separate bowl. Mix into butter mixture until just combined. Fold in chocolate chips.
- Roll dough into 1-inch balls. Place onto the prepared cookie sheets.
- Bake in the preheated oven until just barely browned on the edges, 8 to 10 minutes.
Nutrition Facts
| Calories | 80 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 58 mg |
| Sugars | 8 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy!
These were good, but sweet. Would like them with coffee.
Made it exactly as described. These are yummy! Easy to make. Will definitely make again.
We made these for our holiday party. Several people asked to take any extras home and some said they were the best chocolate chip cookies they’d ever had. These will be replacing any other recipes that I have used for them in the past.
This recipe was easy to follow, contained simple ingredients and taste really good. In fact, this is the 1st time ever making cookies from scratch…my grandkids said I should do it more often. The only thing I did differently was I baked cookies for 10-13 minutes vs. 8-10 minutes…I’m pretty sure it depends on the oven.
Chocolate chip cookies, gotta love ‘em! These turned out good, I like them warm out of the oven.
My granddaughter absolutely loved these chocolate chip cookies!
The only thing I changed was substituting half the flour for bread flour and half the butter for butter-flavored crisco, then they’re truly crisp on the outside and so chewy in the middle. I promise you’ll never use just reg or whole wheat flour ever again.
I love chocolate chip cookies of all types-puffy, flat, chewy, crisp, cake-like or not. I used my small cookie scoop which made 60 cookies and cooked them 11 minutes. This created a thin, flat cookie that was crisp as I bit into it, yet soft as I chewed. I used mostly mini chocolate chips but had to also use some regular sized ones to have what the recipe called for. A delicious sweet treat using common pantry staples.