Mini Chocolate Chip Cookies
These mini chocolate chip cookies are such a fun dessert! They are easy to make in one mixing bowl and take just 16 minutes in total! Both kids and adults love these tiny cookies. They are great for birthdays, holidays, rainy days, and special occasions!
Why You’ll Love This Recipe
- These mini chocolate chip cookies are such a fun treat!
- They take less than 20 minutes in total.
- Only one mixing bowl is required.
- They are so cute and fun for any occasion.
- This recipe uses only pantry staple ingredients.
- Kids love them!
- These bite-sized cookies are the perfect party food.
- This recipe can be made with gluten free ingredients. In addition, they are nut free.
- Check out these Gluten Free Chocolate Chip Cookies for another delicious dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for these mini chocolate chip cookies. Scroll down to the recipe card for the full ingredients list and instructions.
Use room temperature butter. Place it on your counter top about an hour before baking. It should be soft to the touch, but not melted. If you are dairy free, try these Dairy Free Chocolate Chip Cookies.
Tightly pack the light brown sugar. If you only have regular brown sugar, that works well too.
Granulated sugar adds sweetness.
Only one egg is needed. I have not tried this specific recipe without eggs. Try these Vegan Chocolate Chip Cookies or these Eggless Cookies!
Vanilla extract adds a delicious homemade flavor.
For the flour, use either gluten free flour or all purpose flour. Since I am gluten free, these photos are gluten free cookies.
Add in a pinch of sea salt to balance the sweetness.
Baking soda helps these cookies rise.
Lastly, use regular or mini-sized chocolate chips!
Taste & Texture
These mini chocolate chip cookies taste like classic cookies! They are sweet, buttery, and chocolaty.
Due to their small size, they are slightly more crispy.
How to Make
Step 1
First, preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer, add the softened butter, brown sugar, and sugar. Beat for 2 to 3 minutes, until light and fluffy and no clumps of butter remain.
Step 3
Add in the egg and vanilla extract. Stir together.
Step 4
Then, add in the flour, sea salt, and baking soda. Stir together.
Step 5
Fold in the chocolate chips.
Step 6
Use your hands to roll the dough into small 1-inch balls. Place 2 inches apart on the lined pan.
Step 7
Bake for 7 to 9 minutes.
Step 8
Finally, remove from the oven. Allow the mini chocolate chip cookies to cool for 5 minutes before removing from the pan.
Expert Tips & Tricks
Follow these tips and tricks to make the best mini chocolate chip cookies.
Use softened butter. Do not use softened butter.
Beat the butter, brown sugar, and sugar until fully creamy. There should be no clumps of butter remaining.
The cookie dough will be pretty thick.
Roll the cookie dough between your palms.
Make the cookie dough balls equal in size. This ensures even baking.
Do not over bake.
How to Serve & Store
Serve these mini chocolate chip cookies once they have slightly cooled.
These cookies go well with milk, coffee, tea, and ice cream.
Store in an airtight container for up to 4 days.
If needed, store in the freezer for up to 2 months.
Frequently Asked Questions
Sure! Place the dough in the fridge up to 24 hours in advance.
Sure! Mini chocolate chips work well.
Yes, these cookies freeze and thaw well.
Yes, they taste like normal cookies with a slightly more crispy texture.
Equipment Needed
Hand Mixer: I love this hand mixer for making cookie dough.
KitchenAid Stand Mixer: For a more powerful mixer, use this stand mixer.
USA Pan 3 Piece Cookie Sheet Set: I always use these cookie pans.
Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.
Check out all of my kitchen favorites!
You May Also Like
- Vegan Chocolate Chip Cookies
- Gooey Chocolate Chip Cookies
- Oreo Chocolate Chip Cookies
- Small Batch Chocolate Chip Cookies
- Vegan Gluten Free Peanut Butter Cookies
If you make this mini chocolate chip cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Mini Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ½ cups flour, gluten free or regular
- pinch sea salt
- ½ tsp baking soda
- ½ cup chocolate chips, regular or mini
Instructions
- First, preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, add the softened butter, brown sugar, and sugar. Beat for 2 to 3 minutes, until light and fluffy and no clumps of butter remain.
- Add in the egg and vanilla extract. Stir together.
- Then, add in the flour, sea salt, and baking soda. Stir together.
- Fold in the chocolate chips.
- Use your hands to roll the dough into small 1-inch balls. Place 2 inches apart on the lined pan.
- Bake for 7 to 9 minutes.
- Finally, remove from the oven. Allow the cookies to cool for 5 minutes before removing from the pan.
Notes
- Use room temperature butter. It should be slightly soft to the touch, but not melted.
- Beat the butter, brown sugar, and sugar until fully creamed together. There should be no clumps of butter left.
- Both gluten free flour and regular flour can be used.
- Feel free to make the cookie dough balls as big or small as you desire.
- Keep a close eye on your cookies as they bake.
- Store in an airtight container for up to 4 days at room temperature.
- Freeze for 2 months if needed.
- Check out all of my kitchen favorites!
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