These itty bitty Mini Chocolate Chip Cookies are soft, chewy, and absolutely adorable. They’re the perfect size for serving at parties, baby showers, or for little ones.
Feel free to substitute another kind of mini chocolate chips, or even a different mix-in like chopped nuts or mini M&Ms. And for more of my best cookie recipes, you can try my Chewy Chocolate Chip Cookies, Chewy Chocolate Cookies, or these irresistible Brown Butter Chocolate Chip Cookies.
Mini Chocolate Chip Cookies
What is it about mini desserts that almost makes them taste better? These mini chocolate chip cookies are about the cutest little cookies I’ve ever seen. They’re just as soft and chewy as the originals—just teeny tiny!
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Besides being adorable, mini cookies are also super convenient for when you need to serve a crowd—birthday parties, holiday parties, baby showers, you name it. They’re also great for tiny hands.
Why You’ll Love This Recipe
- The perfect size for a dessert platter. If you are serving a bunch of little desserts for a party or baby shower, this is the perfect cookie size. Plus you can get way more cookies out of the same size batch of cookie dough!
- Soft and chewy. This cookie recipe makes super soft and chewy cookies that are almost impossible to stop popping in your mouth. Just be sure to not overbake them!
- Versatile cookie recipe! This cookie dough recipe can be used as a base recipe for adding all kinds of different mix-ins like nuts, dried fruits, sprinkles, chopped up candy, and so much more.
Key Ingredients You Will Need
- Butter: I almost exclusively buy salted butter. It just seems too difficult to manage to buy salted butter for toast and unsalted for baking so you’ll find most of my recipes are made or can be made with salted butter. Also, be sure to use room temperature butter when baking.
- Sugar: Just the regular ‘ol granulated white sugar works great. You can use coconut sugar or some other substitution in a healthier version of a chocolate chip cookie if you want.
- Brown Sugar: Brown sugar adds flavor, but it also helps to keep the cookies soft and chewy because of the additional moisture. I like to use light brown sugar, but you can use dark brown sugar if that’s all you have on hand. It makes the color a little deeper and the taste a little richer.
- Eggs: Large eggs work great. When baking, it’s almost always better to use eggs at room temperature. Cold eggs can re-harden the fat, making the batter appear curdled or lumpy and it can affect the texture of the baked product.
- Flour: You can use regular all-purpose flour for this recipe.
- Baking Soda & Baking Powder: These help the cookies rise a bit in the oven and keep them nice and chewy.
- Mini Chocolate Chips: because these cookies are even smaller than normal, I recommend using mini chocolate chips. I also like to save about ½ cup and add them to the tops of the cookies once they are scooped.
How to Make Mini Chocolate Chip Cookies
- Mix the cookie dough. Cream together the butter, sugar, and brown sugar until light and fluffy, then slowly add the eggs, vanilla, and salt and mix together. Whisk together the baking powder, baking soda, and flour and then add the flour mixture to the butter mixture. Mix until almost combined, then fold in 1½ cups of the mini chocolate chips.
- Scoop. Scoop and roll 1″ balls, placing them onto an ungreased baking sheet about 2″ apart.
- Bake. Bake in a preheated 350 degree oven for 6-7 minutes, or until they are just beginning to turn golden grown on the edges. Remove from the oven and add the remaining ½ cup of mini chocolate chips to the tops of the cookies.
- Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to cooling racks to cool completely. Enjoy!
Recipe Tips
- Keep a close eye on these cookies in the oven so that they don’t get overbaked. Because they are so small, they really don’t take long to bake and even 30 seconds can make a difference between perfectly chewy and a little too cooked.
- Store extra cookie dough in the freezer if you don’t think you will eat them all within a couple of days. You can scoop the dough and freeze it so when you are in the mood for a freshly baked cookie you can just pop them into the oven.
- Use a 1 ½ teaspoon ice cream scoop (#40) to keep the cookie dough balls the same size. This way they will bake evenly.
Storage Instructions
- Room Temperature: store cookies in an airtight container at room temperature for up to 3 days.
- Make-Ahead– You can make the cookie dough ahead of time and store overnight in the fridge.
- Freezer– Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop into balls and place on a parchment-lined pan and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag. They can be stored in the freezer for 3 months.
More You’ll Love
This mini chocolate chip cookie recipe makes about 3 dozen of the most soft, chewy, and adorable cookies you have ever seen. They’re the perfect size for dessert buffets, little hands, ice cream sundaes, and more!
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Mini Chocolate Chip Cookies Recipe
These itty bitty Mini Chocolate Chip Cookies are soft, chewy, and absolutely adorable. They’re the perfect size for serving at parties, baby showers, or for little ones.
Yields mini cookies
Ingredients
- 1 cup butter
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups all-purpose-flour
- 2 cups mini chocolate chips, (divided)
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy—about 3 minutes. Slowly add the eggs, vanilla, and salt and mix together.
- In a separate large bowl, whisk together the baking powder, baking soda, and flour and then add the flour mixture to the butter mixture. Mix until almost combined, then fold in 1½ cups of the mini chocolate chips by hand. Do not overmix.
- Scoop and roll 1" balls, placing them onto an ungreased baking sheet about 2" apart. Bake in your preheated oven for 6-7 minutes, or until they are just beginning to turn golden grown on the edges. Remove from the oven and add the remaining ½ cup of mini chocolate chips to the tops of the cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to cooling racks. Enjoy!
Notes
Storing instructions: store cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Make-ahead tips: You can make the cookie dough ahead of time and store overnight in the fridge, or scoop and freeze the cookie dough for up to 3 months.
Nutrition
Calories: 133kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 125mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 173IU | Calcium: 15mg | Iron: 1mg
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