These easy mini chocolate chip cookies are tiny bites of deliciousness. Be warned, though: they are addictive!
Irresistible Mini Cookies Perfect for Gifting!
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.
These mini chocolate chip cookies are a bite-size variation of my go-to chocolate chip cookie recipe, which serves as a starting point for many of the chocolate chip cookie variations I bake, from chewy chocolate chip cookies to my giant chocolate chip cookie. This recipe is whittled down to have no frills or gimmicks. They’re just really good chocolate chip cookies!
Eating these cookies is a bit of a double-edged sword. Their tiny size gives you the illusion of portion control, but I’ll 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 times you want to share an easy 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!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- All-purpose flour – Here’s how to measure flour for baking.
- Baking powder
- Baking soda
- Unsalted butter – Let this soften so it’s easy to incorporate into the other ingredients.
- Light brown sugar – Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
- Vanilla extract – Use store-bought or homemade vanilla extract.
- Mini semisweet chocolate chips
Can I Substitute Regular Chocolate Chips for Mini Chocolate Chips?
You’ll want to use mini chocolate chips here; 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 mimic the size of mini chips.
How to Make Mini Chocolate Chip Cookies
If you’ve made other chocolate chip cookie recipes before, the technique here will be nothing new. The only difference is the size!
- Prepare. Preheat your oven to 350°F and line baking sheets with parchment paper or silicone liners.
- Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a mixing bowl.
- Mix the wet ingredients. Use an electric mixer on medium speed to cream the butter and sugar until they’re light and fluffy. Beat in the eggs one at a time, followed by the vanilla.
- Finish the batter. Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until combined. Fold in the chocolate chips.
- Bake. Drop the dough by half-tablespoon portions onto the prepared pans. Bake for 7 to 9 minutes, or until the cookies are lightly browned.
- Cool. Let the cookies cool on the pan on a wire rack for 5 minutes. Then, transfer the cookies directly to the wire rack to finish cooling. (Learn more: Why Every Baker Needs Wire Cooling Racks)
Tips for Success
Read over my baking tips for beginners, then follow these additional tips for perfect mini chocolate chip cookies:
- Prevent spreading. Keep the dough refrigerated between batches, and if you have to reuse your baking sheets, be sure to let them cool before starting the next batch. Not only will this keep the cookies from spreading, but it will prevent the bottoms from over-baking.
- Use a cookie scoop. I use a half-tablespoon scoop 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.
- Save some dough for later. 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 down to suit your needs, but 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. (See How to Freeze Drop Cookie Dough for my tips.)
You can replace some of the mini chocolate chips with chopped pecans and walnuts if you like a little nutty flavor and crunch in your cookies.
How to Store
Store any leftover mini chocolate chip cookies in an airtight container at room temperature up to 3 days.
Can This Recipe Be Frozen?
For longer storage, mini chocolate chip cookies can be frozen up to 3 months in a freezer-safe container or bag. Thaw on the countertop before serving.
The cookie dough also freezes well up for to 3 months. Just portion and freeze until solid, then transfer to a freezer-safe container.
More Mini Chocolate Desserts
- Kahlua Fudge Cakes
- Chocolate Chip Pecan Cookie Bites
- Salty Brownie Tassies
- Mini Chocolate Chip Bundt Cakes
27 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.
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.
Not sure how it’s 14 dozen. I only got 6 dozen
Hi, Kim. The yield is correct. Perhaps your scoop was a different size?
Made these for the first time. I do not know how this recipe makes 14 dozen?!?!?!? I used the correct scoop size & only got 64 mini cookies. They are good though!! Thanks!
Glad you liked the cookies, Deb! Make sure you’re only filling the scoop to the top and not making a domed portion like you might with ice cream.