Mini Chocolate Chip Cookies
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These Mini Chocolate Chip Cookies are the perfect bite-sized treat. They’re chewy, buttery and incredibly easy to make!
These adorable Mini Chocolate Chip Cookies are my favorite go-to party treat. They taste just like normal chocolate chip cookies except they’re bite-sized and filled with mini chocolate chips. They’re chewy, buttery and so easy to make because they don’t require a stand mixer or any chill time!
Looking for more bite-sized recipes? Try my Mini Banana Muffins, Mini Brownie Bites or Mini Blueberry Muffins!
Why You’ll Love These Mini Chocolate Chip Cookies
- No stand/hand mixer required to make them thanks to the melted butter.
- No chill time. Just scoop and bake the dough right away!
- Kid friendly – kids will love these adorable bite-sized cookies. They make a great snack on the go!
- Perfect for parties or any type of get-together!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. Melting the butter helps make the cookies chewy. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Chocolate chips – they wouldn’t be chocolate chip cookies without these! I recommend using mini chocolate chips since these cookies are so tiny.
How To Make Mini Chocolate Chip Cookies
1. In a small bowl combine the all-purpose flour, salt and baking soda. Set aside.
2. In a medium bowl whisk the melted butter, brown sugar and granulated sugar.
3. Add the egg and vanilla extract then mix until well combined.
4. Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the mini chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 1 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra mini chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
6. Bake at 375°F for 7 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Mini Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days.
Pro Tips For Mini Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the mini chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Sprinkle with flaky sea salt before baking. I like this brand.
- Press extra mini chocolate chips on top of scooped dough before baking to make them look pretty.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Mini Chocolate Chip Cookies
Equipment
- Baking sheets
- Cookie scoop (I used a 1 tablespoon scoop)
Ingredients
- 160 g (1 1/3 cups) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- 113 g (1/2 cup) unsalted butter, melted
- 100 g (1/2 cup) brown sugar
- 75 g (1/4 + 2 tbsp) granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 112 g (1/2 cup) mini chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a small bowl combine the all-purpose flour, salt and baking soda. Set aside.
- In a medium bowl whisk the melted butter, brown sugar and granulated sugar.
- Add the egg and vanilla extract then mix until well combined.
- Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the mini chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 1 tablespoon cookie scoop, scoop dough onto the lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra mini chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake cookies for 7 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Mini Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days.
- Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Anything bited sized is fun to eat!