These mini chocolate chip cookies are tiny, bite sized cookies with lightly crisp, buttery edges with soft, chewy centers and tons of melty mini chocolate chips. This recipe for these mini cookies uses all the same ingredients of classic chocolate chip cookies just baked into bite sized chocolate chip cookies. Make these chocolate chip cookie bites in one bowl, with no chilling time needed.
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Why Should You Make This Recipe
I absolutely LOVE chocolate chip cookies. Take a look around my blog and you’ll find lots of delicious, homemade chocolate chip cookie recipes. My Chocolate Chip Cookies without Brown Sugar, Tahini Chocolate Chip Cookies, Pecan Chocolate Chip Cookies and Coffee Cookies recipes are just a few of my favorites. This recipe for mini chocolate chip cookies is another delicious addition to my growing collection of chocolate chip cookie recipes. I know you’ll love it because:
- You love soft, chewy and buttery cookies filled with chocolate. These soft and chewy mini cookies have crisp edges, chewy centers and pools of melty mini chocolate chips. They’re just like the classic chocolate chip cookie, just bite sized!
- You’ve love cookie bites. There’s something so fun about mini desserts. These mini chocolate chip cookies are just a fraction of the traditional chocolate chip cookie (1 teaspoon to be exact), but have all the same delicious taste as a classic chocolate chip cookie.
Ingredients
This recipe for bite sized chocolate chip cookies requires only a handful of pantry basics to make. Here’s what you will need to make these miniature cookies.
Dry ingredients: Gather all purpose flour, baking soda, cornstarch and salt
Wet Ingredients: Gather melted unsalted butter, light brown sugar, granulated sugar, an egg, vanilla extract, and mini chocolate chips.
Substitutions
These mini chocolate cookies are quick and easy to make. Here are my recommended substitutions to make these soft and chewy tiny cookies if you need them.
- All purpose flour: This recipe hasn’t been tested with an alternative flour. However, if you want to make this recipe gluten free, use a good 1-1 flour and measure by weight rather than cups.
- Baking Soda: This helps give these eggless cookies a chewy texture. A double acting baking powder is the best substitute for baking soda. For this recipe, use ¾ teaspoon baking powder in place of the baking soda.
- Cornstarch: This helps to create a softer, chewier texture without the need to chill the cookies. Arrowroot can be used in place of the cornstarch at a ratio of 2:1.
- Unsalted Butter: You can use the same amount of salted butter as written in the recipe, but omit the added salt. Make these chocolate chip mini cookies dairy free by using a plant based butter.
- Light Brown and Granulated Sugars: This recipe hasn’t been tested using alternative sugars. However, I love using maple sugar as a refined sugar free option in my other cookie recipes. Maple sugar bakes very similarly to light brown sugar.
- Egg: This recipe has not been tested without eggs. Use my Eggless Chocolate Chip Cookie recipe for an eggless version of these mini chocolate chip cookies. Follow the baking directions written in this recipe.
- Vanilla Extract: This gives these egg free cookies that classic chocolate chip cookie taste.
- Mini Chocolate Chips: Mini chocolate chips are preferred since the cookies are teaspoon in size. I personally love to use the Toll House Mini Chocolate Chips. Regular chocolate chips are too big for these mini cookies.
How To Make
Let me show you how to make mini chocolate chip cookies in a few easy steps.
- Preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper. In a mixing bowl, whisk the flour, baking soda, cornstarch and salt together until well combined.
- In another mixing bowl, whisk the melted butter, brown sugar and granulated sugar until well combined. Whisk in the egg and vanilla extract and until well combined.
- Mix the dry ingredients into the wet until just combined. Fold in the mini chocolate chips.
4. Scoop about 1 teaspoon (5 ml) of chocolate chip cookie dough onto the lined baking sheet. I like to use a tiny cookie scoop to make this step faster. Roll each cookie into tiny chocolate chip cookie dough balls, spaced 1 inch apart on the baking sheet. Top with more mini chocolate chips if you like. Bake the mini cookies for 8 - 10 minutes or until the edges are set and are lightly golden brown. Cool the cookies on the hot baking sheet for 3 - 4 minutes before transferring them to a cooling rack to fully cool to room temperature. Enjoy!
How To Make Ahead, Freeze, Thaw and Store
Make Ahead: Although these soft, buttery and chewy chocolate chip mini cookies are easy to make and come together quickly, they can easily be made ahead of time. To do this simply prepare the cookies according to the recipe directions through step 3 and decide which storage method meets your needs.
Freeze the cookies: Place the mini cookie dough balls onto a parchment lined baking sheet, place the baking sheet into the freezer and freeze until the cookie dough is frozen. Remove the baking sheet from the freezer and place the frozen chocolate chip cookie dough balls into a ziplock bag. These miniature chocolate chip cookies can be stored in the freezer for up to 2 months.
Thaw the cookie dough: Transfer your desired amount of frozen bit sized cookie dough balls onto a lined plate or baking sheet. Allow them to thaw overnight in the fridge. The frozen cookie dough can also be baked straight from the freezer. Just make sure to add a little extra time to the baking time.
Store leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the fridge for up to one week or in the freezer for up to 2 months.
Store baked cookies: These mini cookies can be stored in an airtight container at room temperature for up to 2 - 3 days. For the best cookie eating experience, heat the cookies in the microwave for 10 - 15 seconds for that “fresh from the oven taste.”
M’s Expert Tips
- Bring ingredients to room temperature: This allows the cookies to mix together more evenly which requires less mixing, resulting in a soft, chewy and delicious cookie.
- Measure the flour properly: I highly recommend using a food scale.
- Reserve some of mini chocolate chips for topping the cookie dough right before baking.
- Slightly under-bake the cookies: For cookies that are soft and chewy for days, the secret is to bake them until the edges are set and lightly golden brown. The centers will look slightly underbaked, but the cookies will continue to “bake” while on the hot cookie sheet.
- Use a mini cookie scoop. Although you can just as easily use a regular teaspoon (5 ml) measuring spoon, I love using a teaspoon sized cookie scoop to make this step in the recipe go faster.
FAQs
You can absolutely use this recipe to make regular sized chocolate chip cookies. Simply prepare the recipe as written and decide how big you want your cookies to be, scoop and bake. This recipe makes about 15 medium (2 tablespoon, 30 ml) sized cookies. Note that the baking time will be longer for bigger cookies.
Yes, just make sure to chop the chocolate very finely. This recipe calls for 1 cup (170 g) of mini chocolate chips.
As far as the taste, texture and melting factor goes, the chips are exactly the same. It takes about 6 mini chocolate chips to make 1 regular chocolate chip.
Other Mini Recipes To Try
- Mini Oreo Cheesecakes
- Mini Blueberry Muffins
- Banana Mini Muffins
- Mini Cupcakes
- Mini Pancakes
- Apple Cider Donut Muffins
If you try this Mini Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Mini Chocolate Chip Cookies Recipe
Equipment
- 2 large baking sheets
- 1 parchment paper
- 1 whisk
- 1 teaspoon (5 ml) cookie scoop optional
Ingredients
- 1½ cups (180 g) all purpose flour
- 2 teaspoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter melted and cooled for 15 minutes
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg (US), room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (170 g) mini chocolate chips
Instructions
- Preheat the oven to 350 F (177 C). Line a large baking sheet with parchment paper. Melt the butter and allow it to cool for 10 - 15 minutes.
- In a mixing bowl, whisk the flour, baking soda, cornstarch and salt together until well combined.1½ cups (180 g) all purpose flour, 2 teaspoon cornstarch, ¼ teaspoon baking soda, ¼ teaspoon salt
- In another mixing bowl, whisk the melted butter, brown sugar and granulated sugar until well combined. Whisk in the egg and vanilla extract and until well combined.½ cup (113 g) unsalted butter, ½ cup (100 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg (US), room temperature, 1 teaspoon (5 ml) vanilla extract
- Mix the dry ingredients into the wet until just combined. Fold in the mini chocolate chips.1 cup (170 g) mini chocolate chips
- Scoop about 1 teaspoon (5 ml) of chocolate chip cookie dough onto the lined baking sheet. Roll each cookie into tiny chocolate chip cookie dough balls, spaced 1 inch apart on the baking sheet. Top with more mini chocolate chips if you like.
- Bake the mini cookies for 8 - 10 minutes or until the edges are set and are lightly golden brown.
- Cool the cookies on the hot baking sheet for 3 - 4 minutes before transferring them to a cooling rack to fully cool to room temperature. Enjoy!
Ali says
This was the best recipe for a Monday night. I love these mini cookies, such a fun treat.
Megan says
Hi Ali, I am so happy you loved these mini cookies. Mini makes everything more fun!