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Crispy Bite-Sized Chocolate Chip Cookies--easy to make and delicious! The crunch is light and airy and offset by rich chocolate chips and butter. My family went crazy for these!

Crispy Bite-Sized Chocolate Chip Cookies

Barely adapted from Ellen Jackson. Unlike almost any other drop cookie I make, DO NOT rest this dough. The vinegar will activate the baking soda instantaneously, so you want to get them in the oven quickly. 

Do your best to split all of the dough between 2 cookie sheets, 20 cookies to a sheet. I had a little leftover, and wished I had just made the cookies a tad bigger because the later batch of about 7 cookies was noticeably flatter.

Course Dessert
Cuisine Cookies
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 40 cookies
Author TheSpicedLife


  • 2 cups (252 g) AP flour
  • 1 t fine sea salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 3/4 cup (1 1/2 sticks, 170 g) unsalted butter, room temperature
  • 1/2 t instant espresso powder
  • 3/4 cup packed dark brown sugar (I use an organic "light" brown sugar which is quite dark)
  • 3/4 cup granulated sugar
  • 2 t vanilla
  • 1 T cider vinegar
  • 1 egg
  • 1 1/2 cups semisweet chocolate chips
  • coarse sea salt or flaked sea salt for sprinkling (I used Maldon)


  1. Place the oven racks in the top and bottom third of the oven. Preheat the oven to 350 F. Line 2 cookie sheets with either parchment paper or silicone mats. Set aside.
  2. Whisk together the flour, sea salt, baking soda and baking powder. Set aside.
  3. Beat the espresso powder and butter until creamy. Scrape the sides and bottom of the bowl. Beat in the sugar, scraping the bowl as needed, but beat on medium speed until incorporated and fluffy, about 3-4 minutes.
  4. Scrape the sides and bottom of the bowl again.
  5. Whisk together the egg, vanilla and vinegar in a small bowl. Beat into the butter sugar mixture for about 1 minute, until incorporated.
  6. Scrape the sides and bottom of the bowl again. Mix in the flour mixture on the lowest speed. When it is mostly incorporated, add the chocolate chips and mix just until completely evenly incorporated.
  7. Using a 1-inch cookie scoop (or 2 spoons), scoop 1-inch balls of dough and place them on the prepared cookie sheets 2 inches apart. Sprinkle with just a tiny bit of a good quality salt--remember these cookies are tiny.
  8. Bake for 16-18 minutes, rotating the sheets halfway through (front to back and top to bottom). The cookies are done when they have become golden brown. Let them cool for 5 minutes on the cookie sheet before moving them to a cooling rack.