These one-bite Mini Chocolate Chip Cookies are tiny bites of deliciousness. Be warned, though, that they are addictive!
How adorable are these teeny tiny cookies?!? You know I’ve got a thing for mini desserts, and I honestly don’t know how I’ve waited so long to share Mini Chocolate Chip Cookies with you. After all, I’ve got a bit of a thing for cookies, too, as one glance at the Recipe Index will show you.
These Mini Chocolate Chip Cookies are a bite-size variation of my go-to chocolate chip cookie recipe that serves as my starting point for many of the chocolate chip cookie variations I bake. This recipe is whittled down to have no frills or gimmicks. They’re just really good chocolate chip cookies!
You’ll want to use mini chocolate chips here for the full mini effect. Regular chocolate chips would overwhelm these little cookies. If you only have regular chocolate chips or even chocolate discs or bars, try chopping them into smaller pieces to simulate the size of mini chips.
I use a half-tablespoon scoop (link below the recipe) to portion the dough for these cookies. I always recommend using a cookie scoop for drop cookies, but I feel it’s really important with these little guys. You’ll get consistent sizing to help make sure that they all bake evenly.
This recipe makes A LOT of cookies. I can tell you from experience that scooping fatigue is a real thing. You can certainly scale the recipe to suit your needs. I like to make a full batch and keep some portioned, unbaked cookie dough in the freezer for those times you need a little something sweet to share or to enjoy yourself. (See How to Freeze Drop Cookie Dough for my tips.)
Eating these cookies is a bit of a double-edged sword. Their tiny size gives you the illusion of portion control, but I warn you that it’s easy to just pop one after the other into your mouth until you’ve lost track of how many you’ve eaten. I’m sure you’ll find plenty of restraint, but I also recommend not sitting within arm’s reach of a big bowl of these. It’s a bit too easy to grab just. one. more. cookie.
These Mini Chocolate Chip Cookies are great for lots of times you want to share dessert. Set out a big bowl of these when you’re entertaining a crowd for a help-yourself sweet treat. They’re also great for gifts. These little bags pictured here hold about 6 cookies each for a homemade thank you or favor. I think you’ll find that these little cookies are just the thing for so many occasions!
More Mini Chocolate Desserts
Mini Chocolate Chip Cookies
Mini Chocolate Chip Cookies are a fun, bite-size twist on traditional chocolate chip cookies!
Ingredients
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 & 1/4 cups (250g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (340g) mini semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Drop the dough by half-tablespoon portions onto the prepared pans. Bake 7-9 minutes, or until the cookies are lightly browned. Keep the remaining dough refrigerated between batches.
- Cool the cookies on the pan on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
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25 Comments on “Mini Chocolate Chip Cookies”
Delicious! I added some red and green mini m&ms for Xmas. Will make again!
The dough is too dry. I had a hard time scooping it. Baked one sheet and they were terrible! They didn’t change shape at all and were too dry. Will try to fix it, but right now I need to bake something for tonight.
I’m sorry you had troubles, Jean! Too dry usually means too much flour, which can happen easily when measuring. I like to measure flour by weight or use the spoon and scoop method. Scooping straight down into the flour to measure will compact the flour and give you more than you need.
I made a different version not from this site.
I used 2 cups of flour
1 egg
4-8 oz cream cheese
1 cup of sugar
All other ingredients and measurements are the same.
I’m not at all comfotable using this cream cheese recipe. It reads like 4-8oz pkgs cream cheese. Good grief.
Hi Jennifer, happen to stumble upon your site. Yet to make the cookies but just to check, is it a need to add both baking soda and baking powder? Can I just use baking soda for this recipe?
Hi, Lin. You’ll need both or you’re likely to get flat cookies. If you only have baking soda, you can try making a substitute with one part baking soda and two parts cream of tartar in place of the baking powder.
Made the cookie and it is amazing. Not to sweet and a little bit crunchy.
I’d like to use the same recipe for Double Chocolate cookie, would it be possible?
How much should I add cocoa powder and reduce flour? Would it be okay to use only brown sugar?
I’d like to experiment it but I don’t want to waste ingredients. If you have any advice please do tell. Thank you!
Hi, Farrah. I’m glad you liked the cookies! If you want to add cocoa powder, I would try about 1/3 cup and reduce the flour by the same amount. This recipe only uses brown sugar, so that wouldn’t be a change.
Thank you for your reply! Okay I will bake double chocolate soon.
Thank you for sharing the recipe.
Hello Farrah! I’m interested in double chocolate chip cookies too. May I know how your cookies turned out? I’d like to bake a batch for the chocolate-lovers in my family this Christmas. Thank you!
Hi, are these cookies meant to be crunchy or soft and chewy?
They’re a little crunchy on the outside but soft on the inside.
my cookies spread too much in the oven. may I know why this happened??
Hi, Jessica. Take a look at How to Keep Cookies from Spreading.
Hi Jennifer, these look excellent! If I were to bake them in regular sizes instead of mini, could you pls advise how much dough should be scooped out and what would the baking time roughly be? Thanks a bunch!
Hi, Sarah. This recipe is a version of the base recipe I use for most of my chocolate chip cookie recipes. You can use my Coconut Almond Chocolate Chip Cookies recipe for directions for making standard-sized cookies. Just substitute all chocolate chips if you like.
Can I use salted butter if I don’t have salted butter?
Hi, Genevieve. You can, but you’ll need to adjust the salt in the recipe. Unfortunately, there’s no standard for how much salt is in salted butter, so I can’t say with any certainty how much to adjust it.
Hi! So I’m pretty young and I’m starting to bake. So how many cookies will this make exactly? I’m not sure and I need these by tomorrow! Thank you so much!
Hi, Sofia. The yield is at the top of the recipe. You should get about 14 dozen cookies.
Hi! Just wanted to know how long will these cookies stay good?
Hi, Aisha. They should keep for 3 or 4 days tightly covered at room temperature. For longer storage, you can freeze them.
Hi! I baked a batch following the recipe and I find the cookies a little too soft for my liking, would it be okay to use a mix of white sugar and brown sugar instead? If so, what ratio would you recommend? Thank you so much!
Yes, you can change the ratio to whatever you like or just use all white sugar. I’d probably try 3/4 cup brown sugar and 1/2 cup granulated sugar to start. I prefer softer cookies, so you may want to try a different ratio.