These mini chocolate chip cookies are tiny bite sized chocolate chip cookies that are soft, chewy and so delicious.
These mini chocolate chip cookies are so much fun! They’re the perfect little bite sized chocolate chip cookies, that are soft, chewy, and oh so cute. They’re like the perfect chocolate chip cookie but in mini, bite size, pop-able form!
I’ll be honest, these mini chocolate chip cookies are kind of a pain to make. The dough is a pretty normal cookie dough, its almost the same as my favorite chocolate chip cookie recipe. But rolling the cookie dough balls out is a bit of a pain, because there are so many and they’re so small!
But, for a special occasion these mini chocolate chip cookies are so fun to enjoy! And if you have one or two people helping you make them (one person scooping, one person rolling, and one person placing chocolate chips on top if you want to make them extra cute) that makes it go a lot quicker too.
This recipe makes about 90 miniature chocolate chip cookies. But they are quite small, so if you want more cookies to take to a party or a bigger crowd, you might want to double the recipe.
How to make mini chocolate chip cookies?
In a large bowl (or the bowl of a stand mixer), combine your butter, brown sugar and white sugar. Mix for about 2 minutes, until the mixture is nice and smooth and light in color. Add in your egg and vanilla extract and stir them together till just combined.
Measure your all purpose flour by using the scoop and level method, as this gets more accurate results for having the right amount of flour. You’ll do this scooping spoonfuls of flour into your measuring cup then when it’s full use the back of a knife to swipe off the top of the excess flour and level it.
Add the flour into the butter and egg mixture, then add the other dry ingredients; corn starch, baking soda, and salt. Mix until you have a nice and soft dough. Fold in the chocolate chips.
Scoop the unbaked cookie dough out by the teaspoon full. You don’t want the teaspoon to be heaping, maybe even somewhere in between a half teaspoon and a full teaspoon. Roll them all out into tiny balls.
For the cutest cookies, top 3 to 5 more mini chocolate chips on top of the balls. Line them on a baking sheet lined with a silicone liner or parchment paper, about 1 inch apart. You’ll be able to fit about 35 to 40 cookies on a sheet.
The cookies only need to bake in the oven for about 6 to 7 minutes, until they’re just set on the top, and edges are barely golden brown. They may look slightly under baked, but they’ll continue baking on the pan when you remove it from the oven. Let the cookies cool for about 10 minutes on the pan, then remove them to a wire rack to cool.
Store any extra cookies in an airtight container for up to 4 to 5 days at room temperature. But I bet they won’t last you that long. 😉
How to store leftover cookies?
Any leftover cookies should last about 5 days in a cookie jar, or other air tight container at room temperate.
Tips and Tricks:
- I recommend having someone to help you roll up these little baby cookie dough balls, since they are so small and the recipe makes almost 100 tiny chocolate chip cookies it can take a good amount of time. So help will make the process go faster.
- Add two to 4 extra mini chocolate chips to the top of each cookie dough ball before baking. This will make them look extra pretty and give you lots of chocolate in each cookie.
- Don’t overbake the cookies. Because the cookies are so small they will need no more than 7 minutes maximum in the preheated oven.
These delicious mini cookies are so delicious, adorable and fun. You’ll go back for more and more – but you won’t even feel bad about it, cause they’re so small and cute!
Looking for more chocolate chip cookie recipes?
- Levain Cookie Recipe
- Chocolate Chip Cookies for Two
- Oatmeal Chocolate Chip Cookies
- Salted Caramel Pretzel Chocolate Chip Cookies
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Mini Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup brown sugar (packed
- 1/4 cup white sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 cups flour (measured with the level and scoop method)
- 1/2 TBS cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup mini chocolate chips (divided)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add butter to a medium sized bowl with your brown sugar and white sugar, and beat at medium speed for about 2 minutes until nice and creamy.
- Add in the egg and vanilla extract and stir till combined.
- Add in the flour, cornstarch, baking soda, and salt. Stir till you have a nice and soft dough.
- Fold in 3/4 cup of the mini chocolate chips.
- Scoop the dough into about 1 teaspoon sized balls (slightly smaller is okay, but don't go much bigger)
- Roll the dough into a ball and press 4 of 5 mini chocolate chips onto the top (for looks)
- Line the cookie balls onto a cookie sheet lined with a silicone liner or parchment paper, about 1 inch apart.
- Bake for 6-7 minutes until the tops are just set. The cookies may look slightly under baked, they'll keep baking on the pan as they cool.
- Allow to cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Martha says
Can I brown my butter for this recipe?
Aimee says
It should work fine! Make sure to let the butter cool.
Ashley says
These were so good and my kids loved making them with me!
Shadi Hasanzadenemati says
Love how easy this recipe is. It’s perfect for our family! I should try for Christmas.
Karen Carr says
I appreciate the warning that these could be a pain!! So I planned ahead and did these with a friend while visiting…time flew with a helper. I absolutely love how soft & chewy these are-makes the work worth it.
Jenni says
These cookies are so good and so cute! They were a little annoying to roll all of them out and it took forever, but it was so worth it to see the huge bowl of super cute tiny cookies!
Lisalia says
The cutest bite-sized treat. I ate a few, then put the rest in the freezer and look forward to having a couple each day after work. Seriously SO SO Good. A classic chocolate chip cookie. Thanks for this yummy recipe!