Mini Chocolate Chip Cookies

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Mini Chocolate Chip Cookies Recipe

I got home from the BlogHer Food Conference last night. All I can say right now is, wow! My mind and heart are still full. I am honored and grateful to be a part of such a powerful, talented, and inspirational community. I haven’t had time to even unpack yet, so pictures and details will have to come later. Instead, I am sharing my mini chocolate chip cookie recipe today.

Mini Chocolate Chip CookiesI love mini desserts. They are adorable. I have made mini cupcakes, tarts, and breads, but surprisingly, not cookies. I don’t know why because you all know I have a cookie obsession. I recently made a batch of mini chocolate chip cookies that were almost too cute to eat.

I used mini chocolate chips and made the cookies really small, about two teaspoons of dough per cookie. The cookies were perfectly round and tiny. When Josh saw the cookies he thought I bought them from the store. Um, no-I don’t buy my cookies, I bake them:) These mini chocolate chip cookies are soft, with a chewy edge. Mini chocolate chips are the perfect size for these itty bitty cookies.

If you like mini desserts, try baking a batch of mini chocolate chip cookies. They are perfect for kids, baby showers, or snacking. Good things come in small packages!

Mini Chocolate Chip Cookie Recipe

Mini Chocolate Chip Cookies

These bite size chocolate chip cookies are almost too cute to eat!
4.25 from 4 votes
Prep Time
10 minutes
Cook Time
6 minutes
Total Time
16 minutes
Cuisine
American
Servings
50

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
  3. In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
  4. Slowly mix in the flour, until combined. Stir in mini chocolate chips.
  5. Roll dough into tiny balls, about 1 1/2 teaspoons of dough. Place mini balls on baking sheet and bake for 6-8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
Mini Chocolate Chip Cookies
Amount Per Serving
Calories 61 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 49mg2%
Potassium 9mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 68IU1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

If you like these mini chocolate chip cookies, you might also like:

Mini Banana Cupcakes with Nutella Swirl from Two Peas and Their Pod
Chocolate Toffee Brownie Bites from Two Peas and Their Pod
Baked Mini Doughnuts from Bakers Royale
Snickers Bar Mini Tarts from Recipe Girl

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I stumbled across this recipe while searching on the Internet for a good one. The cookies were delicious! The only thing was like other people have said, I had to bake them much longer and then broil very quickly to get them brown.

  2. These were delicious! The only thing I recommend is refrigerating the cookie dough for an hour before baking, otherwise the cookies spread way too much and become quite thin. Just a friendly tip. 🙂

  3. Hi, I’m a first time visitor to your site – I love it! being South African, I’m not sure about some terminology in the recipe. Is baking soda the same as baking powder or is it bicarbonate of soda? thanks xxx

  4. These are absolutely the perfect chocolate chip cookies. I like mine crunchy, so I leave them in the oven a few minutes longer and they are absolutely amazing. These are my new go-to cookies! I can’t get enough!

  5. Hi! I really wanna make these for a birthday present for a friend, I was wondering if you recommend dark or light brown sugar and if there’s a difference? Also does it have to be unsalted butter? Is there a difference in taste? Thank you so much! I’m really hoping to make them this week.

  6. I’m about to go on a road trip with my clown troupe, and my job is to make cookies for the road. Among others, I’m making these! Thanks for what looks like a great recipe 😀

  7. These cookies turned out great; they were soft and not under cooked. They made the perfect amount as well. Luv them. 

  8. I love these cookies! I made them this afternoon and will probably be making another batch or two this weekend to share at work.
    They are not too sweet, I mixed dark and semi-sweet chips. The only problem I had was the dough was a little crumbly at first so I added another egg and it came together perfectly. Using eggs from my own chicken it can be a little hard to gauge size so that was probably my fault.

  9. These cookies were just okay. I read the other comments and hardly anyone actually made them. Yes, they look delicious but why even comment if you don’t add your review?! I followed the recipe to a T and didn’t alter anything. They were mediocre at best. I will not be using this recipe in the future. I’ll keep searching…

    1. Keep them in an airtight container on the counter. You can also put a piece of bread in with the cookies. It will keep the cookies extra soft.

  10. Have you tried other types of cookies as a mini version? Just wondering if bake times would follow the same for most. I think mini versions are so much cuter!

  11. These looked cute but tasted kind of bland (too flour-y) and took almost twice as long to bake as listed – and even then, they never really browned. I like the mini idea but will use a different recipe next time. 

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