These mini chocolate chip cookies are soft, chewy, and so delish! One batch makes about 70 cookies, so they’re a great dessert to bring for a large party.
✉️ want to save this?
enter your email and i’ll send it directly to your inbox! & as a bonus, you’ll get new recipes & resources sent to you every month. 💛
🍪 Why You’ll Love This Recipe
- It’s perfect for large gatherings. Have to bake for a lot of people? This recipe makes about 70 mini, soft, and chewy cookies! It’s a great recipe to have on hand for parties, picnics, or any holiday.
- You won’t need any special equipment. Since the butter is melted, you won’t need electric beaters to make the dough. Everything is stirred into one bowl, scooped, and baked. No chilling time required, either.
Ingredients
- This recipe calls for melted unsalted butter, which makes mixing easy! This means you don’t need electric beaters or even a hand whisk—a simple silicone spatula will do.
- Cornstarch helps make the cookies soft and chewy.
- Since the cookies are teeny tiny, you’ll need mini chocolate chips to match!
- After baking, the mini chocolate chip cookies are topped with flaky sea salt, which makes them so much more flavorful.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tips
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! 🙂
How to Make Mini Chocolate Chip Cookies
Step 1: In a large mixing bowl, use a silicone spatula to stir together melted butter and sugars.
Step 2: Add egg and vanilla extract. Stir until smooth.
Step 3: Mix in dry ingredients and mini chocolate chips until no dry spots remain.
Step 4: Scoop 1 tsp cookie dough balls, placing them about 3-4 inches apart. Bake at 350°F/177°C for 8-10 minutes, or until edges are set and cookies are golden brown. Top with flaky sea salt and enjoy!
For full instructions, see the recipe card below.
Mini Chocolate Chip Cookie FAQs
According to sources like Southern Living & Bob’s Red Mill, cornstarch helps yield soft, chewy cookies. It’s not 100% necessary, but it does make a difference!
Yes, you can! I recommend lining a tray or plate with parchment/wax paper. Then, arrange the cookie dough balls in a single layer and freeze for about 1 hour.
Once the cookie dough balls are frozen, you can transfer them to an airtight container and freeze for up to 3 months. Bake as usual, but add 1-2 extra minutes.
Yes! You can shape them into bigger cookies, just add a few more minutes of baking. I recommend baking for at least 9 minutes, then checking. Bake until the edges are set and the cookies are a light golden brown.
The dough should be slightly sticky, but you should still be able to roll it in your hands. If it is too sticky, I recommend mixing in a tbsp of flour at a time until it reaches a consistency that is easier to work with. You can also try refrigerating the dough for about 30 minutes to let the cookie dough stiffen up more.
Note: This is more common if you are measuring using cups instead of grams.
I am a big fan of using a kitchen scale because it always yields consistent, accurate results when measuring ingredients. However, if you’re measuring your dry ingredients with cups, make sure you follow this tip: gently spoon in the flour into the cup until it’s full, then scrape the excess off using the back of a knife or offset spatula.
Storage
If you’d like to store the cookie dough, I recommend lining a tray or plate with parchment/wax paper. Then, arrange the raw cookie balls in a single layer and freeze for about 1 hour.
Once the cookie dough balls are frozen, you can transfer them to an airtight container and freeze for up to 3 months. Bake as usual, but add 1-2 extra minutes.
If you’d like to store freshly baked cookies, wait until they are fully cool. Then, transfer the mini cookies to an airtight container at room temperature for up to one week.
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
❤️ More Cookie Recipes
📖 Recipe
Mini Chocolate Chip Cookies
✉️ want to save this?
enter your email and i’ll send it directly to your inbox! & as a bonus, you’ll get new recipes & resources sent to you every month. 💛
Equipment
- medium mixing bowl
- large mixing bowl
- mini cookie scoop 1 tsp capacity
- Parchment Paper
- Wire rack
- small circular cookie cutter/round cup, optional
Ingredients
Dry ingredients:
- 1 ½ cups (187.5 g) all-purpose flour
- 1 teaspoon (2 g) cornstarch
- ½ teaspoon (2 g) baking soda
- ¾ teaspoon (4.5 g) table salt
Wet ingredients:
- ½ cup (113.5 g) unsalted butter melted and cooled
- ¾ cup (165 g) light or dark brown sugar packed
- ⅓ cup (66.67 g) granulated sugar
- 1 (1) egg room temp
- 1 tablespoon (13 g) vanilla extract
Mix-ins
- ¾ cup (135 g) mini chocolate chips plus more for topping
Topping:
- flaky sea salt
Instructions
Make the chocolate chip cookie dough:
- In a medium bowl, stir together all of the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking soda, and ¾ teaspoon table salt.
- In a large mixing bowl, stir the melted ½ cup unsalted butter, ¾ cup light or dark brown sugar, and ⅓ cup granulated sugar with a silicone spatula until smooth.
- Add 1 egg and 1 tablespoon vanilla extract. Mix until smooth.
- Dump in all of the dry ingredients and ¾ cup mini chocolate chips. Mix until no dry spots remain.
Shape & bake the mini cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper or silicone mats.
- Use mini cookie scoop to scoop 1 tsp cookie dough balls. Place on lined baking sheet, about 3 inches apart. Repeat with remaining cookie dough.
- Bake for 8-10 minutes, or until edges are set, cookies look lightly golden brown, and middles look very slightly underbaked. Don't worry—they will finish baking on the cookie sheet while cooling! Immediately sprinkle flaky sea salt on top.Optional: For rounder, more aesthetic cookies, take a something circular (cookie cutter, mug, cup) and larger than your cookies, and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder. Then, top with a few more mini chocolate chips.
- Let cool on pan for about 5 minutes, then transfer to wire rack. Bake any remaining cookies. Enjoy!
Notes
- Storage: Store cooled, freshly baked cookies in airtight container at room temperature for up to 1 week.
- Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.
would using erithyritol sweetener (granulated) work with this? Thanks 🙂
Hi Emi 🙂 Thanks for your comment!
I haven’t tried it, but after doing some research online, it seems as though erithyritol sweetener doesn’t dissolve as well as granulated sugar. So the cookies would be a different texture and bake pretty differently.
However, I can recommend another blogger who shares lower sugar desserts, whether its alternative sugars or using whole ingredients like apple sauce/bananas/syrup. Check out mattsfitchef! 🙂
Yummy! The only issue is the amount of salt used.. recipe calls for WAY too much. Thankfully I noticed this as I was baking and cut the amount in half, which still led to them being a bit salty. Would def recommend this recipe with the salt omitted or only sprinkled!
Hi Sarah!! Thanks so much for your comment. Almost all of my recipes require similar amounts of salt, between 1/2-3/4 TSP. Salt is really necessary in cookies for developing flavor, so I wouldn’t recommend omitting it.
This recipe is actually an adapted version of my teddy bear cookie recipe, split into smaller cookies. It has 30+ reviews and 14 comments, and I never had a complaint about saltiness in any cookie recipe so I am quite surprised!
I’m wondering if you accidentally used TBSP instead of TSP? What brand of salt did you use?
hi! is the cornstarch required?
Hi Nuha! 🙂 It does help make the cookies softer & chewier, but you can omit it!