1-First Step: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking for 60 perfect bite sized cookies.

2-Second Step: In a medium bowl, whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp salt. Set aside. Dry ingredients ready? You’re set for the best chocolate chip cookies recipe texture.

3-Third Step: In a large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. For vegan adaptations, use plant-based butter here.

4-Fourth Step: Beat in 1 tsp vanilla extract. Add eggs one at a time, beating well after each. Scrape down sides for even mixing, ensuring that signature chewy mini chocolate chip cookies result.

5-Fifth Step: Gradually mix dry ingredients into the wet on low speed until just combined. Avoid overmixing to keep costco cookies tender.

6-Sixth Step: Fold in 2 cups mini chocolate chips by hand. For gluten-free, confirm your flour swap integrates smoothly here.

7-Seventh Step: Scoop teaspoon-sized dough balls (about 1 tsp each) and place 2 inches apart on sheets. This yields exactly 60 mini costco chocolate chip cookies. Gently flatten slightly if desired.

8-Eighth Step: Bake 8-10 minutes until edges are golden but centers soft. Rotate sheets halfway for even results. Cool on sheets 5 minutes, then transfer to wire racks.

9-Final Step: Enjoy warm or store. These copycat costco mini chocolate chip cookies stay fresh and chewy. For low-calorie, bake 1-2 minutes less to avoid crisping too much.