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small cookies in pink cups on a table
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Tiny Chocolate Chip Cookies

These Tiny Chocolate Chip Cookies are crispy, chewy and fun to eat.
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Cookies
Cuisine: American
Servings: 144
Calories: 20kcal
Author: Paige


  • 1 1/4 Butter, unsalted, softened
  • 2/3 cup Brown Sugar, light, packed
  • 3/4 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 Egg, large
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Flour, all-purpose plus two tablespoons if needed
  • 1 1/4 cup Mini Semi-Sweet Chocolate Chips 7 ounces


  • Place the oven rack in the middle position
    Preheat the oven to 400 degrees
  • Line a baking sheet (or sheets) with parchment paper
  • 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, 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.
    Can be stored in an airtight container for 3-4 days.
    Makes about 12 dozen cookies that are roughly the size of a quarter.


  • NOTE: I test baked a few cookies first to make sure they would not be flat.
  • They WERE, so I added 2 level tablespoons of additional flour to the dough and lightly worked it in with my hands.  They turned out perfectly! 
  • This recipe was updated in December of 2019.


Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 17mg | Potassium: 14mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Calcium: 2mg | Iron: 1mg