Description
These Famous Amos Style Mini Chocolate Chip Cookies are bite-sized treats packed with buttery, malted milk-flavored dough and mini chocolate chips. Perfectly thick and chewy, these cookies are great for snacking, parties, or anytime you crave a classic homemade cookie experience in miniature form.
Ingredients
Scale
Cookie Dough
- 2/3 cup unsalted butter
- 3/4 cup light brown sugar
- 6 tbsp granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 tbsp malted milk powder
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup mini chocolate chips
Instructions
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the unsalted butter, light brown sugar, and granulated sugar on high speed until the mixture is pale and fluffy. Periodically scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add Wet Ingredients: Add the egg, vanilla extract, and malted milk powder to the creamed butter and sugar. Beat until all ingredients are fully combined and the mixture is smooth.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the sifted dry ingredients to the wet mixture, beating on the lowest speed until just combined. Avoid overmixing to keep the cookies tender. Fold in the mini chocolate chips gently with a spatula.
- First Chill: Chill the cookie dough in the refrigerator for 30 minutes to firm it up, which will help in shaping.
- Shape Dough: Scoop about 3/4 teaspoon of dough and roll it into a ball. Shape the ball to be taller rather than wider—almost like a small cylinder—to encourage thicker cookies when baked. Place the shaped dough balls into an airtight container.
- Optional Decoration: Gently press some extra mini chocolate chips on top of each dough ball to decorate before chilling further. This step is optional but adds a pretty finishing touch.
- Second Chill: Chill the shaped and optionally decorated cookie dough balls for at least 2 hours and up to 3 days. Longer chilling will enhance the flavor and texture of the final cookies.
- Preheat Oven: When ready to bake, preheat your oven to 320°F (160°C). Line baking sheets with parchment paper or nonstick baking mats to prevent sticking.
- Arrange Dough on Baking Sheet: Place the chilled dough balls on the prepared baking sheets, spacing them at least 1 1/2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the bottoms and edges turn golden brown.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes to set. Then transfer them to a cooling rack to cool completely, which helps the cookies crisp up as they cool.
Notes
- For best flavor and texture, refrigerate dough for at least 2 hours up to 3 days before baking.
- Shaping the dough into taller balls helps produce thicker cookies.
- Mini chocolate chips work better for these small cookies as they distribute more evenly.
- Make sure to line baking sheets with parchment or mats to avoid sticking.
- Store baked cookies in an airtight container at room temperature for up to a week.
- You can freeze shaped dough balls and bake them later; just add a couple of extra minutes to baking time if baking from frozen.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Famous Amos, mini chocolate chip cookies, bite-sized cookies, malted milk cookies, homemade cookies, small chocolate chip cookies
