What could be cuter than bite-size cookies? These Mini Chocolate Chip Cookies are delightfully miniature, but still have all your favorite characteristics of the full-size version! Sweet, chewy, and packed with chocolate!
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These tiny bite-size chocolate chip cookies are fun to snack on and a cute treat for parties and events. My version is a miniaturized edition of full-size chocolate chip cookies, so they are soft and chewy just like larger cookies.
Here’s a few ways to use the cookies:
- lunchbox snacks
- party favors
- holiday gifts (package in a small mason jar or tin)
- holiday cookie platters
- mini ice cream sandwiches
- ice cream sundaes
- baby showers (make a mini version and a full-size version!)
- for topping desserts
- using in layered desserts
- just for fun!
Can’t get enough cookies? Don’t forget to check out all my Cookie Recipes.
Why You’ll Love These Mini Chocolate Chip Cookies
- Soft and chewy cookies–but in miniature.
- Something a little different from standard chocolate chip cookies–sure to bring a smile!
- Short ingredients list.
Ingredients You Will Need
Unsalted Butter – Use unsalted butter. Here, I soften the butter in the microwave which makes it a bit on the soft side, but it’s faster to cream together and the chilling process will create a sturdy dough.
Light Brown Sugar and Granulated Sugar – The brown sugar is extra important because of the chewiness it brings to the cookies!
Vanilla extract – Used for flavoring the cookies.
Egg – Bring the egg to room temperature by taking one out of the fridge first thing before you begin assembling your ingredients. By the time you are ready for it, it will be close enough to room temp.
All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Measuring accurately is very important. Use a kitchen scale (preferred) or spoon it into a measuring cup and level it off with a butter knife. I like to gently aerate the flour by mixing it briefly with a whisk before even spooning it in to make sure it’s not overly packed.
Baking Soda and Salt – essential for lift (baking soda) and flavor (salt).
How to Make These Cookies
This is just a recipe overview–find the entire printable recipe below!
Cream: Use a hand mixer on low speed to cream together the butter and sugars until light and fluffy. Beat in the egg and vanilla extract.
Dry ingredients: add the flour, baking powder, and salt to the dough and beat until combined.
Chill: Don’t skip this step, otherwise your cookies will spread too much. Chill for a full two hours in the fridge or overnight (great for making ahead).
Scoop: use a very tiny melon scoop (the mini scoop I used is 1.5 teaspoons) OR a 1 teaspoon measuring spoon. Coat your scoop with a bit of baking spray or a little vegetable oil. Place scooped cookies about 1.5 inches apart on the baking sheets.
Bake: Don’t overbake. Pull the mini chocolate chip cookies when just the edges are golden brown.
Cool completely. These cookies make really cute gifts!
How “Mini” Are These Bite-Sized Cookies?
Your cookies may vary a bit in size depending on if you use the 1.5 teaspoon cookie scoop that I used, or opt to use a 1 teaspoon measuring spoon. Cookies should be between 1.5″ and 1.75″ in diameter.
More Tips and Tricks
Cookies spreading too much? Keep the dough in the fridge between batches and be sure to chill the full two hours.
Cookies too dry? Overdoing the flour is usually the culprit. Pick up a kitchen scale and you will LOVE it. Perfect cookies every time and you can skip washing measuring cups each time you bake.
Another possibility with dry cookies is that they were overbaked. We just want a slight tinge of golden brown on the edges of these cookies before pulling them from the oven. Having an oven thermometer is also handy to check if your oven is running hot or cold.
Storing the Cookies
The cookies can be stored at room temperature in an air-tight container for 5 days. Cookies can become stale after being stored too long, so freeze them if you don’t think you can eat them all in a few days. Cookies can be layered between sheets of wax paper or parchment paper to prevent sticking when stacked.
For long-term storage, cookies can also be frozen for 1-2 months in freezer-safe packaging. Layer cookies between sheets of wax paper to prevent sticking.
How to Freeze Cookie Dough for Later
After portioning out the cookies, “flash freeze” them by arranging the cookies on a parchment-lined cookie sheet and allowing to freeze until solid (or at least hard on the outside).
Place all the scoops in a few freezer-safe bags or containers (don’t overfill), date and label, and save for 1-2 months.
To keep things simple, I usually take out the bag of frozen cookie dough and allow to thaw in the fridge overnight before baking as the recipe instructs.
More Cookie Recipes You Should Try
- Raspberry Cheesecake Cookies
- Crumbl Copycat S’mores Cookies
- Fruit Pizza Cookies
- Triple Chocolate Cookies
- Crumbl Birthday Cake Cookies
If you loved this recipe, leave a 5-star rating! I would so appreciate it!
Mini Chocolate Chip Cookies
- 6 tablespoons unsalted butter
- ⅓ cup light brown sugar, packed 2.3 ounces
- ⅓ cup granulated sugar 2.3 ounces
- ½ teaspoon vanilla extract
- 1 egg room temperature
- 1 cup flour + 2 tablespoons about 5.6 ounces
- ⅜ teaspoon baking soda*
- ⅛ teaspoon salt
- ½ cup mini chocolate chips (plus more for studding cookies; I used semi-sweet chocolate chips)
- Cut butter into six pieces and microwave in a large microwave safe bowl in 8-10 second increments until soft. A tiny bit of melting is fine, but don't completely melt the butter. We just want it super soft.
- Use a hand mixer with beaters attached to cream together the soft butter and the brown sugar and granulated sugar until smooth and fluffy. About 2 minutes.Add the egg and vanilla and beat to just combine.
- Add the flour, baking soda, and salt. Beat to combine until everything is just incorporated. Use a spatula to scrape down the bowl as needed. Don't overbeat.Pour in chocolate chips and incorporate gently with the spatula.
- Chill dough for 2 hours.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Use a tiny cookie or melon scoop (my scoop measures 1.5 teaspoons) or a 1 teaspoon measure sprayed with cooking spray. Gently roll cookies formed with the measuring spoon into balls. Scoop out enough cookies to fill a tray. Optional: stud each cookie with 3-4 more mini chocolate chips (kids love doing this part!).
- Bake for 6-7 minutes or until puffed and lightly golden on just the edges. Don't overbake.Put dough back in fridge if you are leaving it out longer than 15-20 minutes. This will keep the dough firm and prevent over-spreading.
- Cool cookies completely and store in an air-tight container at room temperature for up to 5 days.