These mini chocolate chip cookies are perfect for anyone who loves the classic flavor of chocolate chip cookies but wants them in a fun, bite-sized form!
Preheat the oven to 350°F. Line two baking sheets with parchment.
In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until smooth. Add the egg and vanilla and mix to combine.
Mix in the flour, cornstarch, baking soda, and salt until combined. Fold in the mini M&M's and chocolate chips, if using.
Use a teaspoon to scoop the dough into 1-inch balls and place on prepared baking sheets. Bake 5-7 minutes, or until set (they should look slightly under baked and finish cooking on pan).
Remove from oven and let cool on baking sheet for a few minutes before removing to a cooling rack. Store in a covered container up to 3 days.
Notes
Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature. Freezing cookie dough: Cookie dough balls can also be stored in the freezer for 2-3 months. I like to place the dough on the baking sheet and freeze for 30-60 minutes, or until hard. Then you can stack in a freezer bag or covered container. When ready to bake, place on the pan while the oven is preheating and bake an extra 1-2 minutes.