These mini chocolate chip cookies are bite-sized bursts of joy, perfect for satisfying any sweet tooth. With a golden, crisp edge and a soft, chewy center, each cookie is packed with rich, melty chocolate chips. Ready in just over an hour, including a quick chill time, they’re ideal for last-minute treats or a fun baking project. The balance of buttery dough and sweet chocolate creates a flavor that’s irresistible, while their petite size makes them easy to share—or keep all to yourself!
At just 48 calories per cookie, these little delights are guilt-free indulgence at its finest. The subtle hints of vanilla and the satisfying crunch of each bite make them a crowd-pleaser for all ages. Whether you’re hosting a party or simply craving a cozy snack, these cookies are sure to bring smiles. Plus, with 70 servings per batch, you’ll have plenty to enjoy now and save for later. Warm, fresh, and utterly comforting, they’re the perfect way to brighten any day.
Ingredients for Mini Chocolate Chip Cookies
- ½ cup (113 g) butter, melted and cooled for at least 10 minutes
- ⅔ cup (130 g) brown sugar (dark or light, or a blend of both)
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups (185 g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170 g) mini semisweet chocolate chips
Step-by-Step Instructions
- In a large bowl, combine the melted, cooled butter, brown sugar, and granulated sugar. Stir until well-combined.
- Add the egg and vanilla extract to the mixture and stir thoroughly.
- In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients, stirring until fully combined. Then, fold in the mini chocolate chips.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 5 days).
- Once chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough by rounded 1 ½ teaspoon-sized portions onto the prepared baking sheet, spacing them at least 1 inch apart. For uniform cookies, roll the scooped dough into balls between your palms (optional).
- Bake for 6-8 minutes. The cookies may still look slightly soft in the center, but they will firm up as they cool. Avoid over-baking to prevent hardness.
- Allow the cookies to cool completely on the baking sheet before serving.
Perfect Pairings: Serving Suggestions
These mini chocolate chip cookies are delightful on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. For a fun twist, sandwich two cookies together with a dollop of whipped cream or Nutella. They also make a great addition to dessert platters or gift boxes!
Keep Them Fresh: Storage and Reheating
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking—they’ll keep for up to 3 months. When ready to bake, just pop them in the oven straight from the freezer, adding an extra minute or two to the baking time. If you’ve already baked them, warm cookies in the microwave for 10 seconds to restore that fresh-from-the-oven softness.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap mini chocolate chips for white chocolate, butterscotch, or peanut butter chips. Add a handful of chopped nuts or shredded coconut for extra texture. For a festive touch, mix in colorful sprinkles or drizzle melted chocolate over the cooled cookies.
Quick Tips for Success
To save time, melt the butter in the microwave in 15-second intervals, stirring in between. Use a cookie scoop for evenly sized cookies, and roll them between your palms for a perfectly round shape. Remember, the cookies will continue to cook on the baking sheet, so take them out when they’re still slightly soft in the center for the best texture.
Common Questions Answered
Can I skip chilling the dough?
Chilling is key for preventing the cookies from spreading too much, but if you’re in a hurry, pop the dough in the freezer for 10-15 minutes.
Can I use regular chocolate chips?
Absolutely! Just keep in mind that mini chips distribute more evenly in these small cookies.
Why are my cookies too hard?
Over-baking is the culprit—stick to the 6-8 minute range for soft, chewy cookies.
Mini Chocolate Chip Cookies
Ingredients
- ½ cup butter, melted and then cooled at least 10 minutes
- ⅔ cup brown sugar dark or light brown sugar will work, I personally like to use a blend of the two
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mini semisweet chocolate chips
Instructions
- Combine melted, cooled butter and sugars in a large bowl and stir until well-combined.
- Add egg and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined, then stir in chocolate chips.
- Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes and up to 5 days.
- Once dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Scoop dough by rounded 1 ½ teaspoon-sized scoop onto prepared cookie sheets, placing at least 1″ apart. I like to roll my cookies between my palms into balls after scooping them so that they bake very uniform and round, but this is not necessary.
- Bake on 350F (175C) for 6-8 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
- Allow to cool completely on cookie sheets.