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!
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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!
If you love chocolate chip cookies, here’s one of my favorite full-size versions, My Favorite Chocolate Chip Cookies!
Ingredients You’ll Need
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
Step-by-Step Instructions
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!
Expert Tips
- 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.
Serving Ideas
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!
Frequently Asked Questions
Yes! most cookie dough is perfectly fine if well-wrapped and frozen for up to 60 days. Just defrost, form the cookies and bake!
Sure! Do so the night before, and store in an airtight container.
If you’ve tried these Mini Chocolate Chip Cookies, or any recipe on Studio Delicious, leave me a comment below…I’d love to hear from you!
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Mini Chocolate Chip Cookies
Ingredients
- 1 ¼ 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 positionPreheat the oven to 400 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.
- Drop measured 1/2 teaspoons of dough, not rounded about 1 1/2 inches apart on the cookie sheet. See recipe notes to test the dough before baking.Bake in batches until golden brown on the edges, 6-7 minutes. Cool on wire racks. Makes about 12 dozen cookies that are roughly the size of a quarter.
Notes
- Before you start baking all the cookies, try test baking a few cookies 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.
Nutrition
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
Source: Studio Delicious, adapted from The Gourmet Cookbook
I have never been tiny. Chances are good I never will be. This isn’t necessarily a bad thing, though not according to my doctor, but that’s another story. When it comes to sweets, I’m all for the trend to bake miniatures.
It makes eating dessert much more manageable, and you can have it more often. It also helps the person eating the dessert feel less guilty. Unless you never feel guilty, in which case good for you 🙂 Who doesn’t like chocolate chip cookies? Not one person, ever.
Even if they aren’t your personal favorite, I bet you wouldn’t turn one down if you were on a desert island or something.
I’ll fess up and admit I had 8 of them, right away. While this was a little piggish, it was easily rationalized since each cookie is only a little larger than a quarter. No problem.
And tiny is fun!
These little guys have great flavor and there are lots of ways to use them. Like as a take-away gift at a party or shower, in cute cups with cellophane and twine. Or tucked inside a paper cone and small vintage glass for the buffet table.
Eating them off the cooling rack is totally fine too, and they keep well in an airtight container for several days, if needed.
Oh, and this recipe makes about 100,000 tiny cookies. Not really, but it feels like it when you are portioning them out in a 1/2 teaspoon.
Be sure to scoop the dough in the measuring spoon and flatten it with your fingers or they’ll be too big, and tiny is totally part of their charm.
I’ll fess up and admit I had 8 of them, right away. While this was a little piggish, it was easily rationalized since each cookie is only a little larger than a quarter. No problem.
And tiny is fun!
These little guys have great flavor and there are lots of ways to use them. Like as a take-away gift at a party or shower, in cute cups with cellophane and twine. Or tucked inside a paper cone and small vintage glass for the buffet table.
Eating them off the cooling rack is totally fine too, and they keep well in an airtight container for several days, if needed.
Please rate this recipe and thanks for leaving a comment!