Mini Chocolate Chip Cookies
These Mini Chocolate Chip Cookies are crispy, chewy and SO much fun to make and eat. Everyone has a best chocolate chip cookie recipe, but these mini chocolate chip cookies are out of this world!
Why You'll Love This Recipe
I think we all love great versions for chocolate chip cookies, don't we? It's definitely my favorite recipe for cookies and trying new ideas for them is part of the fun. Some like crispy and thin, some only like puffy and soft, and then there are those high-maintenance folks (like me) who want it all - crispy on the edges and soft and puffy in the middle!
When I found this recipe in an old Gourmet cookbook, I admit I was charmed by this whole idea of mini chocolate chip cookies, and can you blame me?
Here's some good reasons to make them:
In a word, they are FUN. And we all could use more of this, right?
Little kids love mini food, especially cookies!
These are crisp cookies, and so tasty too.
Perfect for parties, showers, or gifting, everyone loves a homemade chocolate chip cookie!
For the full recipe and list of ingredients, please scroll to the recipe card below.
Butter: Unsalted butter, softened at room temperature.
Baking Soda: A key ingredients for cookies.
Brown Sugar: Dark brown sugar or light brown sugar - either works fine.
Salt: For flavor.
Egg: Large, organic eggs.
Vanilla extract: For flavor and a little sweetness.
Flour: Regular all-purpose flour.
Chocolate Chips: Mini chips work best, found in most grocery stores.
For the full recipe and list of instructions, please scroll down to the recipe card below.
Using a large bowl and an electric mixer or stand mixer, combine the butter and sugar until it's light and fluffy.
Add the dry ingredients - salt, baking soda, vanilla and egg, continue to mix.
Add in the flour.
Fold in the chocolate chips.
Using a cookie scoop or spoon, shape into mini cookies using a small amount of dough.
Test the cookies by baking on a parchment paper lined (or silicone mats) baking sheet - just a few as directed. If the cookies look too flat, add two level tablespoons more flour to your bowl of dough, and lightly mix it together with your clean hands until the raw flour isn't visible in the dough.
Continue to bake the teeny tiny cookies, cool on a wire rack and enjoy!
Before you start baking all the cookies, try test baking a few first to see how they turn out. If they look too flat, add 2 level tablespoons of flour to the dough and lightly work it in with your hands, then continue to shape and bake your cookies. You may not need it, but a little extra flour will solve cookies that are too flat.
These little cookies are great as a party favor for:
Birthday parties.
Baby & wedding showers.
Kids parties.
Any occasion where cookies are on the menu!
FAQ’s
Can I make the cookie dough in advance and freeze it?
Yes! Most cookie dough is perfectly fine if well-wrapped and frozen for up to 60 days. Just defrost, form the cookies and bake.
Can I bake them in advance?
Sure! Do so the night before, and store in an airtight container.
How many cookies does this recipe make?
Truth: It'll seem like a lot. The yield is approximately 144, and they're about the size of a half dollar. The amount will vary depending on the size (and how many you pop in your mouth to taste them).
Mini Chocolate Chip Cookies
These Mini Chocolate Chip Cookies are crispy, chewy and fun to eat
5 from 3 votes
Course: Dessert
Total Time: 27 minutes
Servings: 144
Ingredients
▢ 10 tablespoons Butter, unsalted, softened
▢ ⅔ cup Brown Sugar, light, packed
▢ ¾ teaspoon Salt
▢ ½ teaspoon Baking Soda
▢ 1 Egg, large
▢ 1 teaspoon Pure Vanilla Extract
▢ 1 cup Flour, all-purpose
▢ 2 tablespoons Flour, all-purpose See recipe notes
▢ 1 ½ cup Mini Semi-Sweet Chocolate Chips 7 ounces
Instructions
Place the oven rack in the middle position.
Preheat the oven to 400F degrees.
Line a baking sheet (or sheets) with parchment paper.
PREPARE COOKIE DOUGH
Beat the butter and sugar in a medium sized bowl with an electric mixer, until fluffy, about 3 minutes. Add the salt and baking soda, egg and vanilla and continue mixing for another minute.
Add in one cup of the flour and continue mixing just until combined. Fold in the chocolate chips with a spatula.
Chill the dough for at least an hour, or overnight.
Drop measured ½ teaspoons of dough (not rounded) a couple of inches apart on the cookie sheet. Consider testing a few cookies first, see recipe notes.
Bake in batches until golden brown on the edges, 6-7 minutes. Cool on wire racks.
Makes about 12 dozen cookies that are about the size of a silver half dollar.
Notes
Before you start baking, consider test baking a few cookies first to see how they turn out. If they look too flat, add two level tablespoons of flour to your dough and lightly work it in with your hands, then continue to shape and bake your cookies. You may not need it, but a little extra flour will solve cookies that are too flat.
Be sure to chill the dough for at least an hour (or overnight) to prevent spreading as well.