Mini Chocolate Chip Cookies Recipe

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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.

Prep Time10

Cook Time7

Total Time17

Course: Dessert

Cuisine: American

Servings: mini cookies

Calories: 133kcal

Author: The Carefree Kitchen

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)

US Customary - Metric

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.

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