Mini Chocolate Chip Cookies
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Soft, chewy, and packed with rich chocolate, these Mini Chocolate Chip Cookies are truly irresistible. There’s just something so appealing about these bite-sized treats, each bursting with melty chocolate chips that make them impossible to resist.
I can’t resist a chocolate chip cookie. I remember when I used to work as a bridal consultant back in the day, and we had this company that used to bring in these boxes of snacks that you would just drop your change into the box and grab what you wanted, all on the honor system. I always went for the Famous Amos Chocolate Chip Cookies. Perfectly poppable!
But I have to say, when it comes to chocolate chip cookies, those were the only ones that I preferred to be crispy. Any other chocolate chip cookie had better be chewy!
Mini Chocolate Chip Cookies
I know you’re probably thinking, who needs another chocolate chip cookie recipe, but let me tell you this is one you want to bookmark. These chewy cookies feature all the classic chocolate chip ingredients, but they’re portioned into bite-sized goodies, packed with mini chocolate chips so you get a mouthful of chocolate with your bite.
The Best Mini Chocolate Chip Cookie Recipe
Simple to prepare and perfect to make ahead of time, you won’t regret having a batch of these cookies on hand. You’ll be surprised at how fast they disappear, so consider making a double batch.
If you are a fan of mini desserts, you will love these too: Snickerdoodle Thumbprints, Lemon Spritz Cookies and my recipe for Bittersweet Chocolate Bourbon Balls.
Mini Cookie Recipe
The perfect treat to sneak into a lunch box, serve at a family gathering, or to simply enjoy with your afternoon coffee or tea. They are easy to customize by adding in chopped nuts or with different types of chocolate, use your favorite chocolate bar chopped into tiny pieces to use in the batter instead.
Ingredients for tiny chocolate chip cookies
For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe.
- Butter: I used salted butter for these cookies, softened.
- Sugar: Both brown sugar and white sugar sweeten these cookies. Light and dark brown sugar are both good options.
- Eggs: I like to use large eggs in my baking. Any type of egg, organic, white, brown, or free range, will work.
- Vanilla extract: Use real vanilla extract for the best flavor.
- Baking soda/powder: These help the cookies rise and create a soft and chewy texture.
- All-purpose flour: All-purpose flour works well in these cookies. For gluten-free substitute with a 1-1 flour.
- Mini chocolate chips: I added mini chocolate chips to these cookies.
Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about these mini cookies.
How to make this mini chocolate chip cookie recipe
These cookies come together quickly and easily.
Preheat the oven to 350°F.
In a large bowl, cream the softened butter and sugars using an electric hand mixer or stand mixer for 3 minutes. Start on a low speed and work your way up to a high speed as the ingredients combine.
Add the eggs and vanilla. Whisk the mixture for 2 more minutes on high speed. The mixture should be light in color and fluffy.
Stir in the baking powder, baking soda, and flour. Be sure to scrape down the sides and bottom of your bowl to ensure no pockets of wet or dry ingredients remain unincorporated. Gently fold in the chocolate chips.
Drop cookie dough balls no bigger than a tablespoon onto a cookie sheet and bake your cookies for 12 minutes or until golden brown. Serve and enjoy!
Store cookies on the counter for up to a week in a large Ziploc bag or an airtight container. Make sure to wait until the cookies are room temperature before storing them.
These cookies are great for freezing; freeze the baked cookies in a large Ziploc bag or an airtight container for up to 3 months. Thaw on the counter or reheat them in the microwave for 30 seconds or until warm.
Love it? Pin it!
If you love this mini chocolate chip cookie recipe, make sure that you don’t lose it! Pin it to your favorite Pinterest recipe board before you go!
Substitutions
Remember that when it comes to making substitutions in recipes, you don’t need to be afraid to get creative and use ingredients that suit your personal taste and dietary preferences. Make it your own!
- For gluten-free cookies, substitute the all-purpose flour with a 1-1 gluten-free flour.
- For an eggless cookie, use one flax egg ( 1 tablespoon ground flax seed with 3 tablespoons water)
- Mini chips can be substituted with full-sized ones if they are chopped into small pieces. Feel free to use milk chocolate or dark chocolate if you like.
FAQs about these mini cookies
- Can I use regular-sized chocolate chips? Because these are little cookies, I prefer to use mini chocolate chips as you get a better distribution than if you used full-sized chips. If you only have the regular-sized ones, give them a quick rough chop.
- Can I use a different type of chocolate chip? Semi-sweet chocolate chips are best in my opinion, but if you prefer milk chocolate, use milk chocolate chips. You could even pick up a chocolate bar and chop it into small pieces to make these homemade chocolate chip cookies.
- Can I make these cookies larger? Of course! If you want to make larger cookies, portion the dough with a regular-sized cookie scoop. Watch the bake time, as it will be longer if the cookies are bigger.
Tips & Tricks
- If you use unsalted butter, add 1 teaspoon of salt along with the other dry ingredients.
- If your butter is cold, microwave it for 30 seconds on half power.
- Do not overbake these bite-sized chocolate chip cookies. Since they are small, they can overbake more easily than full-sized cookies.
- Line your baking sheets with parchment paper or silicone mats so the cookies don’t stick.
- Let the cookies cool on a wire rack before transferring to a plate.
- Freeze the chocolate chip cookie dough in dough balls to defrost and bake whenever you are in the mood for a treat.
- Use a small cookie scoop to ensure each cookie is the same size. This ensures they bake at the same pace.
More Recipes to Love
If you love cookies as much as I do, you’ll be glad to know I’ve got loads of options for you to choose from. If you like more traditional cookies, this Oatmeal Raisin Cookie (pictured above) is a good choice, or these Chewy Glazed Lemon Cookies are another option. For a truly decadent cookie, I recommend these Cowboy Cookies or these Reese’s Peanut Butter Cup Cookies, or for a no-bake option, try these No Bake Peanut Butter Chocolate Chip Cookies.
These tiny cookies are simply the best, the perfect size to satisfy your cookie craving without the guilt.
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Mini Chocolate Chip Cookies
Ingredients
- 1 cup salted butter softened
- 1 cup brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 cups all-purpose flour
- 2 cups mini chocolate chips
Instructions
- Preheat the oven to 350°F.
- Using an electric hand mixer, cream the softened butter and sugars together in a large mixing bowl. Cream the ingredients together for 3 minutes. Start on a low speed and work your way up to a high speed as the ingredients combine.
- Add the eggs and vanilla. Whisk the mixture for 2 more minutes on high speed. The mixture should be light in color and fluffy.
- Whisk in the baking powder, baking soda, and flour. Be sure to scrape down the sides and bottom of your bowl to ensure no pockets of wet or dry ingredients remain unincorporated. Gently fold in the chocolate chips.
- Drop balls of dough no bigger than a tablespoon onto a baking sheet and bake your cookies for 12 minutes.
- Serve and enjoy!
