Mini Chocolate Chip Cookies
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These soft and chewy bite size chocolate chip cookies are made with only 8 simple ingredients and require no chilling. With just one teaspoon of cookie dough, they are perfect size for small hands, lunch boxes, and easy snacking! You can also find this recipe on page 17 of my cookbook.
YOU WILL LOVE THESE TINY CHOCOLATE CHIP COOKIES
Mini/bite-size food = not just for kids. This is a fact. I love a good mini treat when I just want a little something sweet, when I’m entertaining and have a few dessert options in my spread, and most especially when I’m asked to bring something to a party or baby shower. I love this mini cookie recipe for all of those reasons.
And if you’re someone (like I am) who finds themselves cutting cookies into slivers because you feel some type of way about eating a whole cookie, you especially will love this mini chocolate chip cookie recipe.
I like to put these cutie cookie bites into treat bags and lunch boxes, and they’re the perfect size for serving at birthday parties, kid or adult alike.
More reasons you will love these cookies:
• they require no chilling
• you can go from ingredients to eating in under 30 minutes
• the recipe make about 32 cookies with just one batch
• you can bake up to 24 at a time
You could also use these itty bitty chocolate chip cookies to garnish anything you’re putting cookie dough frosting on top of, just to be a little extra.
INGREDIENTS YOU WILL NEED
This mini chocolate chip cookies recipe is a version of my small batch chocolate chip cookies, which are a version of my standard and beloved chocolate chip cookies.
The dough is simple, it requires no chilling, and the result is soft and chewy cookies with slightly crisp edges. The perfect cookie, if you ask me.
For these mini cookie bites, you will need:
• all-purpose flour
• baking soda
• salt
• unsalted butter
• light brown sugar
• egg yolk
• vanilla extract
• mini semi-sweet chocolate chips
HOW TO MAKE MINI CHOCOLATE CHIP COOKIES
STEP #1
Start by whisking together the flour, baking soda, and salt, then set this mixture aside.
STEP #2
Next, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula, then add the egg yolk and vanilla extract, and beat again on medium speed until everything is combined and no lumps remain.
STEP #3
With the mixer on low, slowly add the dry ingredients to the wet ingredients, mixing thoroughly until completely combined. Then, add the mini chocolate chips and mix again on low until evenly dispersed.
STEP #4
Using a mini cookie scoop, drop rounded balls onto baking sheet and bake! Do not bake more than 24 at a time.
Once the cookies are still fresh and hot out of the oven, I like to press a few extra chocolate chips to the tops to make them pretty, but this is totally optional.
CAN I USE STANDARD SIZE CHOCOLATE CHIPS?
You can certainly use standard size chocolate chips, but you will probably only get 1 or 2 of them into each cookie dough ball. I prefer using mini chocolate chips because so many of them wind up in each of the little cookies! If all you have are standard size, consider chopping them up into smaller pieces.
CAN I USE A DIFFERENT ADD-IN?
You can add any kind of chip or nuts to these cookies without adjusting anything in the recipe. Just be sure that they are chopped very small. I also like to use mini m&ms for my cookies. I prefer to do half mini chocolate chips and half mini m&m’s, but you can use all mini m&m’s if you prefer.
CAN I DOUBLE THE RECIPE?
This recipe doubles beautifully! Do not be tempted to use a whole egg instead of using two yolks. The cookie will not turn out the same. Consider making pignoli cookies, lemon meringue pie, candied almonds, or carrot cake coconut macaroons with your remaining egg whites.
Mini Chocolate Chip Cookie Recipe
Ingredients
- ½ cup + 2 Tablespoons (75g) all-purpose flour be sure to measure properly
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 Tablespoons (43g) unsalted butter softened to room temperature1
- ⅓ cup (67g) firmly packed light brown sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup (45g) mini semi-sweet chocolate chips2,3
Instructions
- Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl, whisk together the flour, baking soda, and salt. Set aside.½ cup + 2 Tablespoons (75g) all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg yolk and vanilla extract, and beat again on medium speed until everything is combined and no lumps remain.3 Tablespoons (43g) unsalted butter, ⅓ cup (67g) firmly packed light brown sugar, 1 large egg yolk, ½ teaspoon vanilla extract
- With the mixer on low, slowly add the dry ingredients to the wet ingredients, mixing thoroughly until completely combined. Add the mini chocolate chips and mix again on low until evenly dispersed.¼ cup (45g) mini semi-sweet chocolate chips2,3
- Using a mini cookie scoop (1 teaspoon size), drop rounded balls onto baking sheet (do not bake more than 24 at a time). Bake for 7-8 minutes until sides are set. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 8-9 minutes.
Video
Notes
- Softened butter: since this recipe is meant to be quick, if your butter isn’t ready, use a shortcut to soften it quickly– microwave a cup of water to boiling, stop the microwave, place butter on a plate, and put the plate in the microwave. Close the door but do not turn it on. Allow the butter to sit in the microwave with the warm water for 10-15 minutes and it will be perfectly softened.
- Mini chocolate chips: since these cookies are tiny, I prefer mini chips in them. Standard size will work, but they don’t fit into the cookies as nicely. If you’re using standard size chips, use ⅓ cup.
- Other add-ins: anything mini size works well here, like mini m&m’s. I have also used nuts chopped up very small alongside the mini chocolate chips. You should still aim for about ¼ total of add-ins.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This recipe is so simple and fun! I made the batch as is and it was the perfect snacking treat for my family – highly recommend!
Thank you so much, Marlie!
Love this recipe. Came out great and my grandkids loved them…🥰
Thank you so much, Angie! 🙂
This is my new favorite recipe! I think I’ve made these cookies 4 or 5 times in one week! The batch size is perfect and my niece and nephews love making them with me! They end up Tasting delicious and really simple to make. So glad I found this!
Thank you so much, Melissa!