These mini chocolate chip cookies are too cute and perfectly sized to satisfy a cookie craving! I love making these for parties and gifts. They’re soft, chewy, and bursting with mini chocolate chips.
On the subject of delicious cookie recipes… Definitely check out my soft-baked banana cookies and these keto chocolate chip cookies, too!
How fun are these mini chocolate chip cookies?! This recipe packs all the buttery, chewy, chocolatey goodness of a classic chocolate chip cookie into a mini, two-bite situation. It’s the perfect amount of cookie to satisfy a craving (if you have that sort of self-control). Plus, this might be the easiest cookie dough ever. No fridge time, to fussing. Just mix, scoop, and bake!
Why I Love These Mini Chocolate Chip Cookies
- Bite-sized. I love that these mini cookies are a fraction of the size of your average chocolate chip cookie. It makes them the perfect size for snacking, lunchboxes, teacher gifts, cookie plates, and more.
- Quick to make. This recipe uses basic pantry ingredients, with zero chilling and a 5-minute baking time. I’ll pop a batch into the oven just because.
- Make them your own. I’ve yet to run short on ways to customize this mini chocolate chip cookie recipe. Swap the chocolate chips for your favorite mix-ins (more on this later).
- Versatile. These mini cookies are great to make for parties and gifts, with soft-baked centers and crisp, buttery edges. I think they’d also taste amazing spread with frosting, or turned into mini ice cream sandwiches. But for now, I’ll be over here eating half a dozen.
Ingredients You’ll Need
We’re keeping all the classic ingredients the same, just scaling down the cookie size! These are some quick notes. Scroll down to the recipe card after the post for a printable list with the full recipe amounts.
- Dry Ingredients – You’ll need your baking basics like all-purpose flour, baking powder, baking soda, and salt. Check the dates on your leavening to make sure it’s not expired.
- Butter – Salted or unsalted, softened to room temperature.
- Sugar – The best chocolate chip cookies (no matter the size) use a combination of granulated sugar and brown sugar, IMO. Brown sugar adds extra moisture, for a chewier cookie.
- Egg and Vanilla – Make sure to use real vanilla extract and not imitation.
- Mini Chocolate Chips – I use mini size purely because I can fit more chocolate into each tiny cookie this way! Feel free to use regular-sized chocolate chips if that’s what you have on hand.
How to Make Mini Chocolate Chip Cookies
I like to prep two baking sheets: one lined with wax paper (for portioning the dough) and a second lined with parchment (for baking). This way, I can scoop out all of my cookies first, and then shape the dough into balls.
You can also scoop, roll, and repeat, it’s up to you. Here’s how to make the perfect bite-sized chocolate chip cookies:
- Mix the cookie dough. Start by mixing the dry ingredients in one bowl, and the butter, sugar, and wet ingredients in a second bowl. Slowly stir the dry ingredients into the butter mixture, and fold in the chocolate chips.
- Shape the cookies. Now, scoop the cookie dough and roll it into balls. Place the cookies onto a parchment-lined baking sheet.
- Bake. Bake these mini chocolate chip cookies at 350ºF for 5-6 minutes (that’s it!). You want them a little underbaked, but crisp at the edges. They’ll continue to set up as they cool.
- Cool. After a couple of minutes on the baking sheet, move the cookies to a wire rack. Now comes the hard part: trying to resist sneaking one… or five.
Make-Ahead
I don’t know about you, but I like to have at least one batch of frozen cookie dough ready to bake at all times, in case a last-minute craving for cookies strikes. This chocolate chip cookie dough freezes like a dream. I like to portion and shape the cookies on a lined baking sheet as directed, and then pre-freeze the whole thing before transferring the dough balls to a freezer bag.
This cookie dough lasts in the freezer for up to 3 months. You can bake the cookie dough balls right from frozen, just add 1-2 minutes to the baking time.
Tips and Variations
- Chill the dough. Chilling isn’t necessary for this recipe, but if you prefer a thicker cookie, pop the dough into the fridge to chill for 30 minutes before baking.
- Use a small scoop. To keep these mini chocolate chip cookies roughly the same size, I find it helpful to use a ½ teaspoon measure when portioning the dough. You can also use a small spoon, or just eyeball it.
- Leave space between the cookies. Place the cookie dough balls about 2” apart on the baking sheet, to account for spreading.
- Don’t overbake. These small cookies can go from soft-baked to overdone quickly, so set a timer and keep an eye on the cookies while they bake. Pull them from the oven when they’re still soft in the centers. If they’re completely set, they’re overbaked. The cookies will still taste delicious, but they’ll be drier.
- Spice it up. Add a pinch or two of ground cinnamon or nutmeg to the cookie dough for a touch of cozy spice.
- Change up the chips. In place of mini chocolate chips, you can use dark chocolate, butterscotch or peanut butter chips, toffee bits, crushed pecans, or sprinkles. Try a mini version of white chocolate chip cookies. Just about anything goes!
How to Store
- On the counter. Store these mini chocolate chip cookies in an airtight container at room temperature for up to 4-5 days.
- Freeze. The baked cookies can be frozen for up to 3 months. Thaw them at room temperature before serving.
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Prep. Preheat oven to 350˚F. Line one baking sheet with wax paper and line another baking sheet with Silpat or parchment paper. Set aside.
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Mix the dry ingredients. In a mixing bowl, combine the flour, salt, baking powder, and baking soda; whisk until well combined and set aside.
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Mix the wet ingredients. In your mixer’s bowl, combine the butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
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Combine. Gently stir the flour mixture into the butter mixture; mix until thoroughly combined. Stir in the mini chocolate chips. At this point, you can continue with the recipe or store the cookie dough in the refrigerator or freezer (see notes).
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Scoop the cookies. To continue, scoop out 1/2 teaspoon of cookie dough at a time and drop it onto the wax paper-lined baking sheet. Then, shape each cookie dough into a ball and transfer the cookie balls to the parchment paper-lined baking sheet, spacing them about 2 inches apart.
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Bake. Bake the cookies for 5 to 6 minutes or until the edges are light brown. The cookies should still feel soft in the middle and under-baked.
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Cool. Remove the mini chocolate chip cookies from the oven and let them cool on the baking sheet for 2 minutes; then, transfer to a wire rack to cool completely. Store the cookies in airtight containers.
- Make-ahead: To freeze the chocolate chip cookie dough, scoop and then roll the dough into balls as directed. Instead of baking, transfer the dough balls to a plastic freezer bag. Freeze for up to 3 months. You can bake the cookie dough from frozen for about 6 to 8 minutes or until done.
- Recipe inspired by Cooking Classy.
Serving: 1cookie | Calories: 52kcal | Carbohydrates: 10g | Fat: 1g | Cholesterol: 7mg | Sodium: 53mg | Potassium: 17mg | Sugar: 8g | Vitamin A: 20IU | Calcium: 13mg | Iron: 0.2mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
