Mini Chocolate Chip Cookies
on Apr 20, 2024
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Soft, chewy, completely adorable – these mini chocolate chip cookies are impossible to resist. The recipe is incredibly easy and there’s no need to chill the dough. Grab your glass of milk, because these chocolate chip cookie bites are perfect for snacking.
**This post was updated with new photos and recipe tips on on April 20, 2024**
I like to think of these mini chocolate chip cookies as bites of happiness. They’re soft, chewy, filled with chocolate chips and look absolutely adorable. They’re perfect for dessert tables and parties because of their small size, and impossible to resist.
The recipe itself is quick, easy, and no chill. It’s specifically tested for making cookies that have just 1 to 2 teaspoons of dough each. It’s designed so that the bite sized cookie dough balls bake, they spread out into perfect mini cookies.
Making Bite Sized Cookies
- Start by preheating the oven to 350F (180C) and lining your cookie sheets. This recipe makes a ton of cookies – so you’ll need multiple cookie sheets.
- Start by whisking together the melted butter, brown sugar and granulated sugar. Keep whisking until you no longer see pools of butter sitting on top of the sugar.
- This recipe uses melted butter for softer, chewier cookies. It also means that the recipe can be made without the use of an electric mixer.
- Then whisk in the egg and vanilla extract. You want to ensure that you no longer see pieces of egg.
- Add in the flour, cornstarch (AKA cornflour for my readers in Australia and the UK), baking soda and salt. Then whisk/stir everything together. The dough will be a bit sticky – which is OK and expected.
- The addition of corn starch helps these cookies to be extra chewy.
- Then stir in 3/4 cup chocolate chips. I always reserve an extra 1/4 cup chocolate chips for dotting on top of the baked cookies.
- Scoop the dough into balls with about 1 to 1.5 teaspoons of dough each. You can use use a small cookie scoop, a melon baller, or a simple tea spoon. Drop the dough balls about 1.5 inches (3 cm) apart on the lined cookie sheets. Note that I don’t find that there’s any need to roll them into balls – simply drop the dough balls onto the sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. The cookies will need about 4-6 minutes to bake, or until the tops look just set. Note that because the cookies are so small, they can go from perfectly baked to burnt very quickly.
- Cool the cookies on the cookie sheets for at least 5 minutes. I always place a few extra chocolate chips on top of each cookie.
Note: This recipe was tested to make mini cookies. I find that using this recipe for large cookies leads to cookies that spread too thin.
But no matter what your age, these mini chocolate chip cookies are a hit.
- Soft & chewy
- Filled with chocolate chips
- Deliciously bite sized
- Quick & easy because we’re using melted butter
- No chill
And for more delicious chocolate chip cookie variations, be sure to try:
- Bakery Chocolate Chip Cookies
- One Single Serving Chocolate Chip Cookie
- Oatmeal Chocolate Chip Cookies
- Thin & Crispy Chocolate Chip Cookies
Mini Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 1/2 cup unsalted butter (112 grams) , melted and cooled
- 1/2 cup brown sugar (105 grams)
- 1/3 cup granulated sugar (67 grams)
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour (188 grams(
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips (180 grams) , divided
Instructions
- Preheat the oven to 350F (180C) and line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl whisk together the melted butter, brown sugar and granulated sugar until you no longer see the melted butter sitting on top of the sugar.
- Whisk in the egg and vanilla extract.
- Add in the flour, cornstarch, baking soda and salt. Whisk/stir everything together until all the dry ingredients are combined.
- Stir in 3/4 cup chocolate chips using a rubber spatula or wooden spoon.
- Form into balls about 1 -1.5 tsp in size and place 1 inch apart on the lined cookie sheets. Note that if you reuse cookie sheets (ie use the same sheet for multiple trays of cookies) be sure that it isn't warm when placing cookie dough balls on the cookie sheet.
- Bake 1 cookie sheet at a time for 4-6 minutes or until tops look just set. Start checking around 4 minutes to ensure they don't burn.Â
- As the cookies cool, place a few extra chocolate chips on the top of each cookie using the reserved 1/4 cup of chocolate chips.Â
Notes
- Make Ahead Tips: The bowl of dough can be covered with plastic and refrigerated for up to 48 hours. Preheat the oven, line your cookie sheets, form the dough into balls, and place cookies on the lined cookie sheets. Bake 1 sheet at a time, for 4-6 minutes.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe makes 60 mini cookies.Â
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. Baked and fully cooled cookies can be frozen for up to 2 months in a freezer safe container. I recommend placing sheets of baking paper or wax paper between layers of cookies to avoid them sticking together. Thaw cookies in the fridge, then bring to room temperature.Â
Turned out amazing! I’ll definitely make these again! Thanks for the recipe 🙂