Mini Chocolate Chip Cookies: Your New Favorite Bite-Sized Treat

There is a very specific magic to a perfect mini chocolate chip cookies. Imagine a treat so small you can pop it right in your mouth, yet so packed with flavor it feels like a complete dessert experience. That first bite gives you a slightly crisp edge that instantly gives way to a soft, chewy, and buttery center, all while tiny chocolate morsels melt on your tongue.

These Mini chocolate chip cookies are dedicated to that perfect little bite. I’ve perfected this method to deliver the most irresistible, crowd-pleasing mini cookies you’ll ever make, and they are astonishingly easy. Get ready to win over hearts, one tiny cookie at a time.

WHY THESE MINI CHOCOLATE CHIP COOKIES WILL BECOME YOUR GO-TO

You will find yourself making this mini chocolate chip cookies recipe again and again for a few simple reasons.

• First, their miniature size means you get more cookies per batch, which is perfect for parties, lunchboxes, or satisfying a craving without overindulging.
• Furthermore, the small size creates a fantastic texture ratio, with slightly crisp edges compared to soft centers.
• Additionally, they bake in just minutes, meaning you can go from craving to cookie in under half an hour.
• Ultimately, they are simply more fun than a regular cookie, bringing a smile to everyone’s face with their adorable, bite-sized perfection.

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GATHERING YOUR BAKING INGREDIENTS

Using quality ingredients is the first step to cookie greatness. For the best flavor, use real butter and pure vanilla extract.

For the Cookie Dough:

• All-Purpose Flour: 1 ¼ cups. The foundation for our chewy cookies.
• Baking Soda: ½ teaspoon. Our leavening agent for the perfect lift.
• Salt: ½ teaspoon. Crucial for balancing the sweetness.
• Unsalted Butter: ½ cup, melted and slightly cooled. This creates a chewier texture than creamed butter.
• Light Brown Sugar: ¾ cup, packed. This adds moisture and a lovely caramel note.
• Granulated Sugar: ¼ cup. For sweetness and spread.
• Large Egg: 1, at room temperature. It binds the dough.
• Vanilla Extract: 1 teaspoon. For warm, aromatic flavor.
• Mini Chocolate Chips: 1 cup. The star of the show! Using mini chips ensures every tiny bite has chocolate.

THE SIMPLE TOOLS YOU WILL NEED

No fancy equipment is required here:

• Two mixing bowls
• Whisk
• Spatula
• Baking sheets
• Parchment paper or silicone baking mats
• A small cookie scoop (about ½ tablespoon) or a teaspoon

BAKING YOUR MINI CHOCOLATE CHIP COOKIES STEP BY STEP

Follow these mini chocolate chip cookies steps for consistently perfect, chewy results every single time.

COMBINE THE DRY INGREDIENTS

First, preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. This ensures the leavening is evenly distributed throughout the dough, preventing uneven baking.

MIX THE WET INGREDIENTS

Now, in a larger bowl, whisk together the melted (and slightly cooled) butter, brown sugar, and granulated sugar. Whisk for about a minute until the mixture is well-combined and smooth. Then, whisk in the egg and vanilla extract until the batter is glossy and light in color.

BRING THE DOUGH TOGETHER

Next, add the dry ingredients to the wet ingredients. Use your spatula to fold everything together until just a few streaks of flour remain. Before it’s fully combined, add the mini chocolate chips and continue folding until no dry flour is visible. Be careful not to overmix!

SCOOP AND BAKE TO PERFECTION

Using your small cookie scoop or a teaspoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 1-2 inches apart as they will spread. Bake for 6-8 minutes, or until the edges are lightly golden and the centers still look slightly soft. Remember, they will continue to cook on the hot baking sheet.

THE CRUCIAL COOL DOWN

Finally, remove the baking sheets from the oven. Let the cookies rest on the hot baking sheet for 5 full minutes. This step is non-negotiable for a chewy texture! After 5 minutes, transfer them to a wire rack to cool completely… or enjoy a few warm.

PRO TIPS FOR THE ULTIMATE MINI CHOCOLATE CHIP COOKIES

A few baker’s secrets will elevate your mini chocolate chip cookies from good to legendary.

• Chill for Puffy Cookies: For a thicker, puffier mini cookie, chill the dough for 30-60 minutes before scooping and baking. This prevents excess spreading.
• The Underbaking Key: Take them out when the centers look almost underdone. They will set up perfectly as they cool, guaranteeing a soft and chewy center.
• Weigh Your Flour: For absolute accuracy, spoon your flour into the measuring cup and level it off. Too much flour is the most common cause of dry, cakey cookies.
• Sea Salt Finish: Sprinkle a tiny flake of sea salt on top of each cookie right when they come out of the oven for a next-level sweet and salty experience.

DELICIOUS VARIATIONS TO TRY TODAY

This dough is a perfect canvas for your creativity.

• Sea Salt & Dark Chocolate: Use mini dark chocolate chips and finish with flaky sea salt.
• Kitchen Sink Minis: Add ½ cup of rolled oats and ¼ cup of toasted chopped pecans to the dough.
• Funfetti Minis: Replace the chocolate chips with ¾ cup of rainbow sprinkles for a birthday party hit.

STORING AND FREEZING FOR FRESH-BAKED COOKIES ANYTIME

This dough is a gift to your future self.

• Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
• Freeze the Dough: Scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag. You can bake frozen dough balls straight from the freezer, adding 1-2 minutes to the bake time.
• Freeze Baked Cookies: Baked cookies freeze beautifully for up to 3 months. Thaw at room temperature.

TROUBLESHOOTING COMMON COOKIE QUESTIONS

My cookies spread too much.
This is likely because your butter was too warm or your dough wasn’t chilled. Next time, ensure your melted butter has cooled and try chilling the dough before baking.

My cookies are cakey and puffy.
This usually means you used too much flour or your baking soda was fresh and potent. Lighten up on measuring the flour and try using a gram scale for perfect accuracy.

My cookies are too dark on the bottom.
Your baking sheet may be too dark or you may be using the bottom oven rack. Always use a light-colored baking sheet and bake in the center of the oven for even heat distribution.

A SWEET STORY FROM MY KITCHEN

I will never forget the first batch of mini chocolate chip cookies I made with my niece. Her eyes widened with excitement as I showed her how to scoop the tiny mounds of dough. “They’re so cute!” she squealed.

We ate most of the first batch straight off the cooling rack, standing in the kitchen, marveling at how something so small could bring so much instant happiness. Now, the sight of a jar filled with these mini cookies on my counter is my ultimate sign of a happy home. It’s a simple, powerful joy that I’m so excited to share with you.

YOUR FINAL CHECKLIST BEFORE YOU BAKE

Before you preheat the oven, run through this list:

• Butter is melted and has had time to cool slightly.
• Egg is at room temperature.
• Oven is preheated to 375°F.
• Baking sheets are lined with parchment paper.

MINI CHOCOLATE CHIP COOKIES FAQS