Mini Chocolate Chip Cookies

Soft, chewy, completely adorable Mini Chocolate Chip Cookies. These easy mini chocolate chip cookie bites are so easy to make and perfect for little hands.

Course Dessert

Cuisine American

Keyword Bite Sized Chocolate Chip Cookies, Mini Chocolate Chip Cookies

Prep Time 15

Cook Time 5

Total Time 45

Servings cookies

Calories 53kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

½ cup unsalted butter (112 grams) melted and cooled
½ cup brown sugar (105 grams)
⅓ cup granulated sugar (67 grams)
1 ½ tsp vanilla extract
1 large egg
1 ½ cups all-purpose flour (188 grams(
1 tsp cornstarch
½ tsp baking soda
¼ 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 ¾ 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.
As the cookies cool, place a few extra chocolate chips on the top of each cookie using the reserved ¼ cup of chocolate chips.

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.
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.

Nutrition