Start by preheating your oven to 350°F (175°C). This gives your oven time to heat evenly, which is key for uniform baking.

Line a baking sheet with parchment paper. This prevents any sticking and ensures your cookie bites have a smooth release when they’re done baking.

In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, and optional spices like cinnamon and espresso powder. This whisking distributes the baking soda evenly, preventing any lumps.

In a large bowl, combine your softened butter, brown sugar, and granulated sugar. Using an electric mixer, cream them together for about 2–3 minutes. You want the mixture to become light and fluffy. This step is essential as it incorporates air into the dough, leading to a softer texture.

Next, add the egg and vanilla extract to the butter-sugar mixture. Mix until fully combined. The egg adds moisture and richness, and the vanilla introduces depth to the flavor profile.

Now, slowly add your flour mixture to the wet ingredients. Mix just until combined. Overmixing can lead to tough cookie bites, so be gentle here.

Fold in the mini chocolate chips. I often reserve a few to sprinkle on top before baking for that extra chocolatey touch.

Using a tablespoon or cookie scoop, portion out the dough onto your prepared baking sheet. Aim for about 1-inch balls, spacing them at least 2 inches apart to allow for spreading.

Place the baking sheet in the oven and bake for 8–10 minutes. Keep a close eye on them—the edges should be golden while the centers remain slightly soft. They’ll continue to firm up as they cool.

Let the cookie bites cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This cooling helps them set properly.