Add some sweetness to your day with these Mini Chocolate Chip Cookies. All the things you love about a classic chocolate chip cookie in a bite-sized form.
These Mini Chocolate Chip Cookies are the perfect bite-sized treat, delivering all the rich, buttery flavor of a classic chocolate chip cookie in a small, snackable form. I am using my top rated Bakery Style Chocolate Chip Cookies recipe, adjusting the baking time, and turning them mini to make a treat that is hard to resist!
There is nothing better than a warm chocolate chip cookie to brighten up your day. For more chocolate chip cookie recipes you have to check out my Perfect Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies, and Soft Batch Chocolate Chip Cookies.
Table of Contents
Why We Love These Mini Chocolate Chip Cookies
- They’re so small so you can eat multiple without feeling guilty.
- This recipe uses staple ingredients that you likely already have in your kitchen.
- It only takes 10 minutes to make the cookie dough so it’s easy to put together.
- Adults, teens, and kids will all love this mini chocolate chip cookie recipe.
Recipe Ingredients
Chocolate Chips – I use two sizes of chocolate chips to ensure there is chocolate in every bite!
Light-Brown Sugar – That adds in the classic chocolate chip cookie taste.
Vanilla Extract – Adds a warm taste and aroma to these cookies.
For a full list of ingredients and amounts see the recipe card below.
How to Make Mini Chocolate Chip Cookies
Step 1: In a large bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt and set aside.
Step 2: In a large mixing bowl, using a hand mixer or a stand mixer, add the butter, and brown and white sugar, and cream until light and fluffy, about 3-4 minutes. Add the vanilla extract, and then the eggs one at a time, mixing after each addition.
Step 3: With mixing speed on low, gradually add the dry ingredients. Mix until just combined.
Step 4: Stir in both sizes of chocolate chips. Place the chocolate chip cookie dough into an air-tight container and chill for at least 3 hours, preferably 24. The longer the dough chills, the better it tastes.
Step 5: When ready to bake, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats. Set aside.
Step 6: Take the dough and using your hands or a cookie scoop, portion them into a 1.5 teaspoon size, roll it into a ball and place the cookie dough balls onto your prepared cookie sheet. Bake in the oven for 8-10 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
Step 7: Finally serve and enjoy!
FAQs
Not at all! I like using both regular and mini chocolate chips but you can use whatever size you have on hand.
Yes. This recipe is my Bakery Style Chocolate Chip Cookies turned mini. You can use a 1.5 Tablespoon cookie scoop and bake them in the oven for 10-12 minutes.
Storage Information
You can store any leftovers of these mini chocolate chip cookies in an airtight container on the counter at room temperature for 4-5 days. You can also store these tiny cookies in the fridge for up to 1 week.
For longer storage you can freeze these cookies in an airtight container or freezer safe bag in your freezer for 2-3 months.
More Chocolate Chip Cookies To Love
Mini Chocolate Chip Cookies Recipe
Ingredients
- 3 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp salt
- 1 1/4 cup unsalted butter
- 1 1/3 cup brown sugar
- 1 cup granulated sugar
- 2 1/4 tsp vanilla extract
- 2 eggs
- 2 cups semi sweet chocolate chips
- 1/2 cup mini semi sweet chocolate chips
Instructions
- In a large bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt and set aside.
- In a large mixing bowl, using a hand mixer or a stand mixer, cream the butter and sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, and then the eggs one at a time, mixing after each addition.
- With mixing speed on low, gradually add the dry ingredients. Mix until just combined.
- Fold in both sizes of chocolate chips. Place the chocolate chip cookie dough into an air-tight container and chill for at least 3 hours, preferably 24. The longer the dough chills, the better it tastes.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or baking mats. Set aside.
- Take the dough and portion them into a 1.5 teaspoon size, roll it into a ball and place them onto your prepared baking sheets. Bake in the oven for 8-10 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
- Finally serve and enjoy!
