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Mini Chocolate Chip Cookies are soft, chewy, buttery, and made with the same flavors of a classic chocolate chip cookie- just in a miniature form! These tiny chocolate chip cookies are perfect for any occasion and both kids and adults will love them!
Mini Chocolate Chip Cookies
Out of all the cookies out there, chocolate chip cookies are always one of my favorites. These adorable and perfect sized Mini Chocolate Chip Cookies are extra small (we only use 1 teaspoon of cookie dough in each cookie) so they can easily pop in your mouth.
Mini chocolate chips are used in the cookie dough instead of regular chocolate chips so there’s more bits of chocolate in each bite. If you love tiny cookies, be sure to try my Mini M&M Cookies and my regular Chocolate Chip Cookie recipe is another favorite.
I love mini desserts because sometimes you just need a bite to satisfy your sweet tooth or cookie craving and you don’t need to feel guilty about it. These are so cute, fun, and make about 80 cookies and freeze well so you don’t have to eat them all at once. I always have a bag of these stored in our freezer, and I highly recommend it!
Bake delicious mini cookies for parties, holidays (add themed sprinkles to the tops), any special occasion, or gift them to friends, family, and neighbors. Everyone will love cookies in a bite size, pop-able form. The store-bought ones are a childhood favorite of mine but these homemade cookies are so much better!
Why You’ll Love This Recipe
- Portable: These cookies are perfect for any occasion and can be transferred easily by placing cookies in an airtight container or ziplock bag. Pack them up for a picnic, party, lunch box treat, or bring them to work.
- Easy recipe: Made with super basic and simple ingredients that you probably already have at home. The dough requires some chilling time but has really easy steps to follow that anyone can do, even kids can help.
- Perfect for any occasion: Make these any time of year, for a cookie swap during the holidays, birthday celebration (add sprinkles), or any time you have a sweet tooth for chocolate chip cookies.
- Soft and chewy: If you’re craving a soft and chewy cookie, this will satisfy you after one bite. They have the perfect balance of soft and chewy textures with slightly crispy edges that melt in your mouth.
- All-purpose flour: Spoon and level regular all-purpose flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. You can also swap the all-purpose flour for whole wheat flour if you wanted a healthier alternative.
- Baking soda and baking powder: Used as a leavening agent.
- Butter: You could use salted or unsalted butter. If you use salted butter, make sure to omit salt from the recipe.
- Sugar: We use both granulated white sugar and light brown sugar or dark brown sugar.
- Vanilla extract: Enhances the flavors and adds warmth.
- Eggs: We use 1 whole egg and an egg yolk, it’s best if the eggs are at room temperature so they incorporate in the dough better.
- Mini Chocolate chips: The star ingredient! Mini chips work best so you can get more chocolate bits in each bite but you could also use regular chocolate chips.
How To Make Mini Chocolate Chip Cookies
Whisk together butter and sugar: Add melted butter to a large bowl and whisk in sugars and vanilla extract until incorporated. Add in eggs and mix again.
Combine flour mixture: In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients: Stir with a wooden spoon or electric mixture until combined. Add in mini chocolate chips and mix until combined.
Chill: Place cookie dough in the refrigerator to chill for 15 minutes.
Scoop and bake: Preheat oven to 325 degrees F and line cookie sheet or baking sheet with parchment paper or silicone mats. Scoop dough into1 teaspoon cookie balls and place on prepared cookie sheet 1 1/2 inches apart. Bake for 9-10 minutes or just until the cookies are a light golden brown. Let cool for a few minutes before transferring to a wire rack. Repeat until you use up all the cookie dough. Enjoy!
- Add more chocolate: This recipe calls for 1 cup of mini chocolate chips but you could add more. You could also use regular sized chocolate chips, dark chocolate chips, or white chocolate chips, or a combination of any chocolate.
- Add sprinkles: Add a handful of sprinkles to the cookie dough or add it to the tops of frosted cookies for some color.
- Peanut Butter: Give these a peanut butter flavor by adding a few tablespoons of peanut butter to the cookie dough. Incorporate the peanut butter with the wet ingredients.
- Cinnamon: Add 1/2 teaspoon to add a warm spice flavor.
- Add Crunch: Add a handful of your favorite chopped nuts to the cookie dough. Great nut options for these cookies are chopped almonds, walnuts, hazelnuts, and pecans.
- Add candy: Chop of your favorite candy bar into small pieces and add it into the dough.
Room temperature eggs: For best results, it’s important that your eggs are at room temperature. They incorporate with the other ingredients so much better when at room temperature. This will also help your cookies stay tender and soft.
Add sprinkles: Bake these cookies for any holiday or use rainbow sprinkles for a birthday or celebration.
Perfect cookie shape: Roll out a teaspoon of cookie dough and roll it in the palm of your hands to form a round shape, then place on cookie sheet.
Add more chocolate chips on top: This is a fun trick I use when I want to make my cookies extra pretty. Just press a few chocolate chips on top of the cookies before baking.
Use a teaspoon: Make sure to use a teaspoon to accurately measure the cookie dough out properly. Use the back of a small spoon to scoop the cookie dough out of the teaspoon.
Why Does the Cookie Dough Need to be Chilled?
The melted butter gives these cookies an extra buttery flavor but since it’s melted, we need to chill the dough. This will help solidify the dough and butter so the cookies won’t become flat when baking.
Leftovers & Storage
To Store: Place cookies in an airtight container or ziplock bag and store for up to 7 days. You can also cover a dish with plastic wrap and store in a cool area.
To Freeze: You can also freeze any leftover cookies for up to 3 months. For best results, let the cookies defrost at room temperature when ready to eat.
Freeze unbaked cookie dough: Place mini chocolate chip cookie dough in a heavy duty ziplock bag or your can pre-scoop the dough into tiny balls. Flash freeze dough balls so they won’t stick to each other, then place cookie dough balls in an ziplock bag or airtight container.
Other Cookie Recipes
- Chocolate Chip Cookies
- Snickerdoodle Cookies
- Peanut Butter Cup Cookies
- Chocolate Oatmeal Bars
- Chocolate Chip Cookie Bars
- Brown Butter Chocolate Chip Cookies
- Italian Ricotta Cookies
- Cut-Out Sugar Cookies
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Mini Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 whole large egg
- 1 egg yolk
- 1 cup mini chocolate chips
- Add melted butter to a large bowl and whisk in sugars and vanilla extract until incorporated. Add in eggs and mix again.
- In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon or electric mixture until combined. Add in mini chocolate chips and mix until combined.
- Place cookie dough in the refrigerator to chill for 15 minutes.
- Preheat oven to 325 degrees F and line cookie sheets with parchment paper or silpat mats. Form cookies into 1 teaspoon balls and place on prepared cookie sheet 1 1/2 inches apart. Bake for 8-10 minutes or just until the cookies are a light golden brown. Let cool for a few minutes before transferring to a cooling rack. Repeat until you use up all the cookie dough. Enjoy!