The Best Mini Chocolate Chip Cookie Recipe


These mini chocolate chip cookies are soft, chewy, and adorable! One batch makes about 70 cookies, so they’re a great dessert to bring for a large party!

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mini chocolate chip cookie bites on a wire rack

About these mini chocolate chip cookies

With the holidays here, I was trying to think of the most efficient way to bake a LOT of cookies at once. Then, it hit me: mini cookies.

Bite-sized cookies are always great. I mean, I used to scarf down a bunch of Entemann’s cookies when I was younger. With that memory in mind, I wanted to create something similar.

So, I developed this one bowl mini chocolate chip cookie recipe. One batch yields about SEVENTY (!!) soft, chewy cookies. They’re not too sweet and are perfectly balanced with the flaky sea salt on top. You’ll find yourself eating one, grabbing a few more, and then going in for thirds. They’re seriously so delicious.

In the rest of this post, you’ll learn about the equipment and ingredients you’ll need. I’ll share a few tips, answer some FAQs, and even share a few cookie variations you could make.

If that sounds good to you, keep reading to learn how to make these adorable mini chocolate chip cookies!

Equipment

  • Medium mixing bowl
  • Large bowl or bowl of stand mixer
  • Hand whisk, electric whisk or stand mixer fitted with paddle attachment: Since the butter is melted & easy to mix in, I used a hand whisk!
  • Silicone spatula: A silicone spatula helps you scrape the sides and bottom of your mixing bowl, ensuring sure all dry ingredients are incorporated.
  • Small cookie scoop: I split each 1 ½ tbsp cookie dough ball into 3 mini cookies. Feel free to use tsp measuring spoons instead or even eyeball it!
  • Cookie sheets
  • Parchment paper or silicone mats
  • Small circular cookie cutter (optional): This is to help shape any wonky cookies after baking into the more “aesthetic, perfectly round ones”. Totally optional and not needed, but that’s how I got these perfect circles! You can use a small cookie cutter, a large mug/cup, or pretty much anything that is circular and larger than your mini chocolate chip cookies.
  • Wire rack
tiny chocolate chip in a white bowl.

Ingredients

  • All-purpose flour
  • Baking soda
  • Cornstarch: This helps keep the cookies soft and chewy!
  • Table salt: I use Morton’s.
  • Unsalted butter
  • Light or dark brown sugar
  • Egg
  • Vanilla extract
  • Mini chocolate chips: Semi-sweet, dark, it’s up to you!
  • Flaky sea salt: Adds a great salty contrast to the cookies.

How to make mini chocolate chip cookies

  1. Mise en place: aka “put in place”. This French saying simply means measure out all of the ingredients and prep your equipment beforehand. This helps you stay more organized and move more seamlessly in the kitchen while you make these mini cookies.
  2. Mix butter and sugars: In your large mixing bowl or bowl of stand mixer, mix the cooled butter and sugars together until smooth.
  3. Add egg and vanilla extract: Mix in the egg and vanilla extract until combined.
  4. Stir in dry ingredients: Stir in the flour, cornstarch, baking soda, salt, and mini chocolate chips until no dry spots remain.
  5. Scoop mini cookies: Scoop tiny dough balls (about 1 ½ tsp each) and place on lined baking sheet, about 3 inches apart.
  6. Bake: Bake at 350°F/177°C for 6-8 minutes, or until edges are set and cookies are golden brown.
  7. Store: You can store the mini chocolate chip cookies in an airtight container at room temperature for up to 5 days.
mini chocolate chip cookie bites on a wire rack

This mini chocolate chip cookie recipe is a great base recipe to have on hand, whether or not you remove the chips or add more stuff in. Try the variations below!

  • Add different mix-ins: Try adding crushed pretzels, M&M’s, Oreos, etc.!
  • Remove mix-ins: Omit the mini chocolate chips for a chocolate chipless batch!
  • Add espresso powder: This will enhance the chocolate flavor from the mini chocolate chips!

Tips

Making the dough

  • Use a kitchen scale: I LOVE 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.

After baking

These steps are for making the more aesthetic, perfectly round cookies you see online! They aren’t necessary, they’re purely for plating.

  • Scoot cookies: Once the cookies are out of the oven, immediately place a circle cookie cutter or mug on top of a warm, oddly-shaped cookie, and move it around. This step will help turn them into perfectly round cookies.
  • Add more chocolate chips: While the cookies are warm, add 2-4 more mini chocolate chips on top of each cookie. They’ll slightly melt into the dough and settle.

FAQs

Why add cornstarch?

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!

Can I freeze the dough?

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.

Can I make regular sized cookies?

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.

Why is my dough sticky? How do I fix it?

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.

mini cookies on a wire rack next to a bowl of sugar.

How to store mini chocolate chip cookies

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.

I hope you enjoy this mini chip cookies recipe, it was so much fun to make! If you make these mini cookies, I’d love to see them. You can tag me at #bitesbybianca / @bitesbybianca on Instagram. Enjoy! <3

📖 Recipe

mini chocolate chip cookie bites layered on a wire rack

Mini Chocolate Chip Cookies

Bites by Bianca
This easy recipe yields about 70 bite-sized soft, chewy cookies in under 1 hour!
5 from 2 votes
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 70 mini chocolate chip cookies
Calories 44 kcal

Equipment

  • medium mixing bowl
  • large mixing bowl or bowl of stand mixer
  • Whisk (hand, electric) or stand mixer fitted with paddle attachment
  • silicone spatula
  • small cookie scoop
  • 2 Cookie sheets
  • parchment paper or silicone mats
  • 1 Wire rack
  • 1 small circular cookie cutter/round cup, optional

Ingredients
 
 

Dry ingredients:

  • 1 ½ cup all-purpose flour
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ¾ tsp table salt

Wet ingredients:

  • ½ cup unsalted butter melted and cooled
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 1 egg room temp
  • 1 tbsp vanilla extract

Mix-ins

  • ¾ cup mini chocolate chips plus more for topping

Topping:

  • flaky sea salt

Instructions
 

  • In a medium bowl, whisk together all of the dry ingredients: 1 ½ cup all-purpose flour, 1 tsp cornstarch, ½ tsp baking soda, and ¾ tsp salt.
  • In a stand mixer using the paddle attachment (can alternatively use an electric mixer or hand whisk), cream the ½ cup melted butter, ¾ cup brown sugar, and ½ cup granulated sugar on medium speed until smooth, about 1-2 minutes. Scrape bottom of bowl using rubber spatula.
  • Add 1 tbsp vanilla extract and egg. Mix until smooth.
  • Dump in all of the dry ingredients and ¾ cup mini chocolate chips. Using your silicone spatula, 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 a small cookie scoop to gather dough into a 1 ½ tbsp ball.
  • Split the ball into 3 equally sized balls (about 1 ½ tsp each). Place on lined baking sheet, about 3 inches apart. Repeat with remaining cookie dough.
  • Bake cookies for 6-8 minutes, or until edges are set. Cookies should be golden brown and middles should look very slightly underbaked. But don't worry—they will finish baking on the cookie sheet while cooling!
    Top with flaky sea salt.
    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

  • Store cookies in an airtight container at room temperature for up to a week.
  • See blog post for the links for the equipment I used!

Nutrition

Serving: 1 cookieCalories: 44kcalCarbohydrates: 6gProtein: 0.5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 6mgSodium: 36mgPotassium: 8mgFiber: 0.1gSugar: 4gVitamin A: 48IUVitamin C: 0.01mgCalcium: 5mgIron: 0.2mg
Keyword chocolate chip cookies, cookie, cookies, gourmet cookie, mini chocolate chip cookies, mini cookies, tiny cookies
Tried this recipe?Let us know how it was!

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