Mini Chocolate Chip Cookies
on Feb 05, 2025
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These mini chocolate chip cookies are the perfect two-bite treat when you’re craving something sweet but don’t want to commit to a full-size cookie. Crispy edges, soft centers, and plenty of chocolate in every bite.
These mini chocolate chip cookies are perfect for when you need a little pick-me-up or want to impress friends with minimal effort. The recipe uses simple ingredients you probably already have in your pantry. The best part? You only have less an hour to go from craving to cookie!
What really sets these cookies apart is their texture. They’re soft and tender on the inside with just the right amount of crispness on the edges. And because they’re mini, you get that perfect ratio of chocolate to dough in every bite.
While these tiny treats are delightful on their own, they’re also incredibly versatile. Use them to decorate cupcakes, sandwich with ice cream for mini cookie sandwiches, or pack them in lunchboxes – their small size makes them perfect for snacking and sharing.
Table of Contents
Why You’ll Love Making Mini Chocolate Chip Cookies
- Quick Prep: Ready to bake in under one hour with basic pantry ingredients. Perfect for last-minute cravings or unexpected guests, since you can whip up a batch with just butter, sugar, flour, and chocolate chips.
- Kid-Friendly: Perfect size for little hands to help roll and decorate, making it a fun family baking project. The simplified process means less mess and more success, boosting kids’ confidence in the kitchen.
- Portion Control: Two-bite size means guilt-free snacking and easier portion management. You can enjoy a couple of cookies without overindulging, and they’re perfect for those who prefer to sample multiple treats.
- Irresistible Texture: Soft and chewy on the inside with a slight crisp on the edges, they’re the ultimate cookie experience in every tiny bite. Each one is packed with melty chocolate, making them impossible to resist.
🍪I’ve become known as the cookie fairy at my gym since I started bringing my irresistible oatmeal chocolate chip cookies to share after workout sessions!
Recipe Ingredients
- Unsalted butter – Room temperature
- Brown sugar – Packed
- Granulated sugar
- Egg yolks – from large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Mini chocolate chips
See the recipe card below for full information on ingredients and quantities.
How to Make Mini Chocolate Chip Cookies
Step 1: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each. Stir in the vanilla extract.
Step 2: Add the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined and fold in the mini chocolate chips.
Step 3: Working with small amount of dough, roll the dough into a thumb-thick log, then cut it into ¾-inch pieces to form small dough balls.
Step 4: Alternatively, pinch off small portions and gently roll them into balls. Each piece is quite small, about 1/2 teaspoon of dough. The goal is to make the pieces as uniform in size as you can. So find a size and stick to it.
Step 5: Bake for 5-8 minutes, or until the edges are lightly golden. The centers may still look soft but will firm up as they cool.
Step 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. It’s easiest to just pick up the edges of the parchment paper and slide all of the little cookies off. Enjoy these mini delights warm or at room temperature!
Recipe FAQs
A small cookie scoop (about 2 teaspoons capacity) is the most reliable way to get consistent sizes. If you don’t have one, you can use a regular teaspoon measure and aim for about 1-inch balls of dough. Remember that these will spread slightly during baking.
Over-spreading usually happens when the butter is too warm or there’s not enough flour in the dough. Make sure your butter is softened but still cool to the touch (around 65°F), and measure your flour by spooning it into the measuring cup rather than scooping directly from the bag, which can pack too much flour.
Absolutely! Mini M&Ms, chopped nuts, or finely chopped dried fruit work great in this recipe. Just keep the total amount of mix-ins the same as the original recipe calls for (usually about 1 cup) to maintain the proper dough consistency. Since these are mini cookies, make sure any add-ins are chopped small enough to fit the scale of the cookie.
Expert Tips
- Chill the Dough: For thicker, chewier cookies, chill the dough for 10-15 minutes before baking. This helps prevent excessive spreading and enhances the texture.
- Perfect Scoop: Use a small cookie scoop or melon baller for consistently sized cookies. If you’re rolling by hand, aim for 1-inch balls – they may look tiny, but they’ll spread to the perfect mini size during baking.
- Watch Closely: Since these cookies are small, they bake quickly. Start checking them at 7 minutes – you want the edges to be just barely golden while the centers still look slightly underbaked. They’ll continue to set up as they cool.
- Cooling Matters: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. The residual heat from the pan will help them set without overcooking, giving you that perfect soft center.
Storing Mini Chocolate Chip Cookies
These mini chocolate chip cookies can stay fresh for up to 5 days when stored properly in an airtight container at room temperature. For best results, place a piece of bread in the container with the cookies – it helps maintain their soft, chewy texture without making them soggy. If you need to stack them, place a sheet of parchment paper between layers to prevent sticking.
For longer storage, you can freeze the baked cookies for up to 3 months in a freezer-safe container or zip-top bag. When you’re ready to enjoy them, just let them thaw at room temperature for about 30 minutes, or warm them in the microwave for 10-15 seconds for that fresh-baked taste.
My Favorite Mini Cookie Recipes
There’s something magical about a kitchen filled with freshly baked cookies! These family favorites have been tested and perfected over countless baking sessions, and they never fail to bring smiles.
- My baking marathon isn’t complete without these Pumpkin Pie Spice Spritz Cookies that fill the house with warm, cozy aromas.
- These Extra Buttery Spritz Cookies simply melt in your mouth – they’re so delicate and rich, you won’t be able to eat just one!
- Every family gathering turns into a treasure hunt when I bring out my jam-filled Thumbprint Cookies, with everyone searching for their favorite flavor.
- Nothing brings back childhood memories quite like watching the kids unwrap countless Hershey Kisses for my classic Hershey Kiss Cookies, though half of them somehow disappear before making it onto the cookies!
Other Chocolate Cookie Recipes You’ll Love
Chocolate Chip Cookies
Thin and Crispy Chocolate Chip Cookies
Peanut Butter Cookies
Best Peanut Butter Chocolate Chip Cookies
From Scratch Recipes
Best Chocolate Chip Cookie Recipes
Dessert Recipes
Chocolate Chip Cookie Cake
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Mini Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 3 egg yolks, from large eggs
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups mini chocolate chips
Instructions
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each. Stir in the vanilla extract.
- Add the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the mini chocolate chips.
- Chill the dough for 10-15 minutes if you'd like. This makes the cookies a little more mounded. You can also use the dough right away and you'll end up with a flatter cookie. The cookies pictured were chilled for 15 minutes.
- Working with small amount of dough, roll the dough into a thumb-thick log, then cut it into ¾-inch pieces to form small dough balls.
- Alternatively, pinch off small portions and gently roll them into balls. Each piece is quite small, about 1/2 teaspoon of dough. The goal is to make the pieces as uniform in size as you can. So find a size and stick to it.
- Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet, spacing them about 1 inch apart.
- Bake for 5-8 minutes, or until the edges are lightly golden. The centers may still look soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. It's easiest to just pick up the edges of the parchment paper and slide all of the little cookies off. Enjoy these mini delights warm or at room temperature!
Notes
- For extra crispy cookies, bake for the full 8 minutes.
- For softer cookies, remove them around the 5-6 minute mark.
- Store in an airtight container at room temperature for up to one week or freeze for longer storage.
- Sprinkle a pinch of flaky sea salt on top of the cookies right after baking. It enhances the chocolate flavor and adds a gourmet touch.
