Mini Chocolate Chip Cookies
These mini chocolate chip cookies are all about the crunch—golden, buttery, and packed with toasted hazelnuts and melty chocolate chips. Each bite delivers that irresistible nutty snap and chocolatey melt that makes them seriously addictive. Perfect for gifting, snacking, or pairing with a strong coffee!
Ingredients
160g all-purpose flour
20g cornstarch
10g milk powder
1.5g baking powder
2g baking soda
125g unsalted butter, softened
75g brown sugar
35g caster sugar
1/2 tsp salt
28g egg (lightly beaten)
2tsp vanilla paste
30g vegetable oil
150g dark chocolate chips
100g roasted hazelnuts, chopped
Instructions
1. Preheat oven to 170°C
2. In a medium bowl, whisk together the flour, cornstarch, milk powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter with brown sugar and caster sugar until light and fluffy.
4. Mix in the egg, vanilla paste, and vegetable oil until well combined.
5. Gradually add the dry mixture to the wet mixture. Stir until a soft dough forms.
6. Fold in the dark chocolate chips and toasted chopped hazelnuts.
7. Using a ½ teaspoon measuring spoon, scoop the dough into 12–13g balls. Place them on a lined baking tray with some spacing. I prefer medium sized and weighed out 6g. For super mini cookies - weigh out 4g.
8. Bake at 170°C for 18- 20 minutes, or until edges are lightly golden.
9. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!