Mini Chocolate Chip Cookies are classic chocolate chip cookies in bite-size! These little chocolate chip cookies are perfect for kids, a fun addition to a dessert spread, or just a great sweet treat to snack on!
First of all, why is everything better when it is mini? (Like these Mini Pecan Pies) Second, this recipe comes from my sister, Sara, and it may be one of my favorite recipes ever. These chocolate chip cookies have crispy edges and a soft baked center. I eat them like chips every time she makes them and I love every single second of it. I have no doubt you will feel the same way about them!
If you're looking for more delicious cookie recipes check out these Brownie Stuffed Cookies, Caramel Chocolate Chip Cookies, or Strawberry Crunch Cookies.
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Why You'll Love This Recipe
- Mini Chocolate Chip Cookies are the perfect little snack or treat. No need for Nestle or Tollhouse when you have homemade cookies this yummy!
- They are easy to make. Just like my Nutella Skillet Cookie recipe.
- The cookies are a great addition to a snack, dessert spread, or cookie jar.
- These little cookies cook much quicker than normal cookies so you can get to enjoying them quicker!
Ingredients
- I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- It will be easier to incorporate the egg into the batter if it is at room temperature.
- I prefer semi-sweet mini chocolate chips, but you can use whatever you prefer.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can add different types of chocolate to change the flavor of the cookies.
- Mini M&M's or finely crushed Oreos can be added or swapped out for the chocolate chips.
- You can make a simple buttercream, like the one in my Funfetti Sandwich Cookies, and use it to make a Mini Cookie Sandwich.
- The little cookies can be added to a bag of trail mix for a sweet addition!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Using a hand mixer or a stand mixer, mix the cold butter, brown sugar, and granulated sugar. Beat for 4 minutes or until the ingredients are fully combined and creamy. Add the eggs and vanilla. Beat for 1 minute.
STEP 2: In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
STEP 3: Combine the wet and dry ingredients. Mix until just combined. You don't want to over mix or your mini chocolate chip cookies will be tough. Fold in the mini chocolate chips. Chill the dough for 30 minutes before baking. If you love cookie dough you should check out my Edible Cookie Dough Recipe.
STEP 4: Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat. Scoop about ½ teaspoon of cookie dough onto the prepared cookie sheet. Leave about an inch between each cookie to allow for spreading. Bake for 5-6 minutes. Remove from the oven and allow to cool completely on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your mini chocolate chip cookies at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
Recipe FAQs
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
Sure! But I wouldn't go any bigger than about 1 teaspoon scoops of cookie dough.
I normally call for room temperature ingredients in my cookie recipes, but this one uses cold butter because it's not my recipe. It is my sister's recipe and it works!
Both! They have perfect crispy edges with a soft center. If you're looking for crispy cookies you can bake them for a bit longer, or for a shorter amount of time if you want them to be softer.
Room Temperature: The cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out a few cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Mini Chocolate Chip Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Mini Chocolate Chip Cookies
Ingredients
For Cookies:
- 1 stick (113 grams) cold butter cubed
- ½ cup (107 grams) brown sugar packed
- ¼ cup plus 1 tablespoon (62 grams) granulated sugar
- 1 large egg
- 1 teaspoons vanilla
- 1 cup plus 6 tablespoons (165 grams) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- pinch salt
- 1 cup (170 grams) mini chocolate chips
Instructions
For Cookies:
- Using a hand mixer or stand mixer, mix cold butter, brown sugar, and granulated sugar for 4 minutes or until the ingredients are fully combined and creamy.
- Add eggs and vanilla. Beat for 1 minute.
- In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
- Combine the wet and dry ingredients. Mix until just combined.
- Fold in mini chocolate chips. Chill dough for 30 minutes before baking.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat.
- Scoop about ½ teaspoon of cookie dough onto the prepared cookie sheet. Leave about an inch between each cookie to allow for spreading.
- Bake for 5-6 minutes. Remove from oven and allow to cool completely on the cookie sheet.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Elisabeth says
These are absolute perfection!!!!! I have been looking for a recipe similar to my all time favorite spot called the Cookie Cookery in Santa Maria, CA since they went out of business during the pandemic and these are so close!! Thin and chewy with crispy edges… my new go to chocolate chip cookie!
Ellie Haley says
yay! This makes me happy!
Lauren says
I just made them with Gf flour and they are horrible. Havent had too many issues with otHer recipes but Do not use gluten free flour with this one for whatever reason. I’M sure reg flour works great based on other commeNts
Simon Adrienna says
Can i make this gluten free?
Ellie Haley says
I have never tried it, but I don’t see why it wouldn’t work with a GF flour. I prefer the Bob’s Red Mill 1-to-1 baking flour
Danielle says
Love love love this recipe!! I made these as a thank you Gift and they were a hit. 😆
Rue says
These look great! I have a QUESTION THOUGH, are tHese cook crispy or soft?
Ellie Haley says
If you cook for the time suggested in the recipe they’ll have a crispy edge with a soft center. You can bake for a shorter or longer amount of time if you’re looking for them to be fully crispy or soft, though!