Get the Recipe:
Mini Chocolate Chip Cookies
Mini chocolate chip cookies are a bite-sized twist on a classic favorite, with soft centers, lightly crisp edges, and plenty of chocolate in every bite. Perfect for sharing, gifting, or keeping a stash of dough in the freezer for whenever a cookie craving hits.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¼ cups (250 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (360 g) mini semisweet chocolate chips
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Instructions
- Preheat oven to 350°F (175°C). 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.
Notes
- Yield note: This recipe makes a large batch of truly mini cookies (150 to 170 cookies, about ½ tablespoon of dough each). Using a larger scoop or rounding the dough will result in fewer cookies.
- Flour measurement: Be sure to measure the flour accurately. Too much flour can make the dough dry and prevent the cookies from spreading properly. For best results, use a kitchen scale or the spoon-and-sweep method.
- Chocolate chips: Mini chocolate chips work best for these cookies, as they distribute more evenly in the smaller dough portions. If needed, chop regular chocolate chips into smaller pieces.
- Make-ahead tip: The dough freezes well. Scoop and freeze portions, then store in an airtight container. Bake from frozen, adding 1–2 minutes to the baking time.
- Optional variation: For a slightly different flavor and texture, replace some of the chocolate chips with finely chopped nuts or mini candies, keeping the total amount of add-ins the same.
- Storage: Keep in an airtight container at room temperature up to 3 days.
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