Mini Chip Butter Crisps
Indulge in buttery bliss with these Mini Chip Butter Crisps—delicate, melt-in-your-mouth cookies studded with semi-sweet chocolate chips for the perfect balance of richness and sweetness. Crafted with a tender dough of creamy unsalted butter and powdered sugar, paired with a hint of vanilla and a touch of cornstarch for an ultra-soft texture, these bite-sized treats are irresistibly crisp on the edges yet wonderfully tender at the center. Quick to prepare and bake in just minutes, this recipe yields up to 36 cookies, making it ideal for holiday gatherings, afternoon snacking, or gifting. Whether you’re craving classic chocolate chip goodness or looking for a crowd-pleaser dessert, these easy homemade cookies are bound to become your next favorite treat. Keywords: Mini Chip Butter Crisps recipe, buttery cookies, chocolate chip cookies, easy cookie recipe, holiday desserts.
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 120 grams powdered sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 30 grams cornstarch
- 150 grams mini semi-sweet chocolate chips
- 0.5 teaspoon fine sea salt
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter and powdered sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until just combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt.
Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Be careful not to overmix.
Fold in the mini semi-sweet chocolate chips using a spatula until evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, portion out small balls of dough (approximately 1 tablespoon each) and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Lightly flatten each dough ball with the back of a spoon or your palm to create a disc shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden brown. The centers will remain pale but will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the Mini Chip Butter Crisps in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.9 g | 308% | |
| Saturated Fat | 140.7 g | 703% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 434.9 g | 158% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 204.1 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
