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Mini chocolate chip cookies are soft, chewy, and the ultimate way to enjoy cookies in bite sized form! They are tiny and cute, making them oh-so easy to pop in your mouth so they are ideal for snacking or a sweet treat.
Who can resist a big plate of soft and chewy mini chocolate chip cookies? No one.
These tiny bite-sized treats are a magical sweet treat or snack, perfect for any occasion!
Obviously we all love the chocolate chip cookie. It’s the ultimate nostalgic treat, bringing back memories of childhood and comforting days when milk and cookies were the only worries in our minds. Instead of making the traditional recipe, today we are making the recipe miniature!
The different between these cookies and the classic cookie recipe is not just their size, but also the texture. When it comes to mini chocolate chip cookies, you don’t want them to be hard and crunchy. You want them to be soft and chewy, so they basically melt in your mouth.
Now, you might be thinking, “What’s the secret behind their softness and chewiness?” Well, it’s a combination of the right ingredients and not over baking them.
If I could put the biggest disclaimer on this recipe it would be to NOT over bake the cookies. When you pull them out of the oven, you will think they look underdone and this is OK. They will continue to cook on the pans when you take them out of the oven, so do not fear!
It doesn’t matter if you are on the hunt for the perfect chocolate chip cookie, looking for a comforting treat, or planning to impress at your next gathering, these soft and chewy mini chocolate chip cookies are your answer.
ingredients
flour. Use all purpose flour in this recipe. You can also use cake flour.
cornstarch. The cornstarch in this recipe is what helps prevent them from spreading and also gives them a super soft center.
baking soda. Baking soda is the only leavening agent you need. Check the expiration date to make sure it isn’t expired!
salt. Use kosher salt for this recipe. If you use salted butter, omit the salt from the recipe.
butter. This recipe calls for unsalted butter. You can also use salted butter, but see the note above about omitting salt if you do use it.
sugars. You will need a combination of light brown sugar and granulated sugar for this recipe.
eggs. One large egg is needed. Let the egg come to room temperature before making the recipe.
vanilla. Using a high-quality vanilla extract is always my recommendation because it really impacts the flavor of these cookies. If you need a brand recommendation, I use this Madagascar Bourbon Pure Vanilla Extract or I make my own at home.
mini chocolate chips. The mini semisweet chocolate chips are key to get the chocolate into these cookies. Don’t use regular-sized chocolate chips as they will be too big for the cookies.
this recipe’s must haves
Measuring cups and measure spoons are needed for measuring ingredients.
To make the batter, you will need a stand mixer.
I simply use a measuring spoon to measure out the cookie dough, but you can also simply eyeball it to make the cookies your ideal mini size. Alternatively, pick up a small cookie scoop!
Use a silicone mat or parchment paper to line each half sheet baking pan (you will need a few).
dry ingredients
Add flour, cornstarch, baking soda, and salt to a bowl. Whisk together and set aside.
wet ingredients
In the bowl of a stand mixer fitted with the paddle attachment, add melted butter. Pour in both sugars. Blend on medium speed until well combined. Beat in egg and vanilla until combined.
make dough
Set mixer to low speed, then slowly pour in dry ingredients, stirring together until just combined. Do not over mix.
Fold in mini chocolate chips.
Add in chopped dark chocolate, folding it in until just combined.
Scoop dough out into 1 to 2 teaspoon balls, shaping them into balls and placed on lined baking sheets. I like to press a few mini chocolate chips into the tops of the dough balls to get a better look to the cookies. This is completely optional.
bake
Bake for 6 to 8 minutes at 350˚F. The edges should be just set and the edges should not be golden brown. The cookies will look slightly underbaked but they will continue to cook on the baking sheets. Remove from oven and let cool on the baking sheets for 5 minutes before removing to a wire rack to cool.
tips for success
measure flour properly. Measuring flour incorrectly can impact the texture of your cookies and prevent them from being nice and soft. To properly measure the flour, stir the flour with a spoon and then spoon it into your measuring cup. Level it off and then use it in the recipe. I like to use a knife to level it off, but there are measuring cups that come with levelers now too.
do not let the cookie dough sit too long. I recommend working quickly to form the dough balls and get them in the oven. If you don’t get all the dough into balls and in the oven in one go, cover your cookie dough with plastic wrap and place in the refrigerator. If the dough gets too warm, then the cookies will spread and turn out super thin.
pull the cookies while they are soft. The cookies will look underdone when you need to remove them from the oven. Essentially you are looking for the cookies to look like they are just set. The edges should not be golden brown to ensure they are super soft.
use room temperature ingredients. Take the time to bring the egg to room temperature. In addition, cool the melted butter slightly so that it isn’t too hot when adding it to the mixer.
More tasty chocolate cookies recipes: Cookie Dough Bites | Sea Salt Dark Chocolate Cookies | Caramel Stuffed Pumpkin Cookies | Dark Chocolate Coffee Cookies
I add a few chocolate chips on top of each cookie dough ball before baking them! This ensures that there are some chocolate chips visible on top, giving them the best visual appearance.
These cookies are perfectly soft and chewy! I love that they basically melt in your mouth, which is just what you want out of a tiny cookie. While I usually love a cookie with a slightly crisp edge and a soft center, you want a mini cookie to be completely soft.
can I freeze them for later?
These mini cookies are ideal for freezing for later! If you are planning to freeze them, I recommend freezing the cookie dough balls before baking them. It ends up giving you a better result after coming out of the freezer versus freezing the baked cookies.
To freeze cookie dough, follow the recipe through forming the cookie dough balls. Place on a lined baking sheet, freeze for about 3 to 4 hours, then place in an airtight container or freezer-safe resealable bag. The frozen balls of dough will keep for up to 3 months.
When ready to bake, simply bake as instructed and then add a few extra minutes to the baking time.
If your cookies came out too hard and crunchy, the first possible issue is that too much flour was added to the mixture. The best way to avoid this is to measure the flour correctly. Even just a small amount of excess flour can make these cookies turn out dry. Fluff up the flour with a spoon before spooning it into your measuring cup.
The second possible issue is that the cookies were over baked. The cookies will look soft and slightly under-baked, but they will continue to bake while on the sheet pan out of the oven. Make sure that you do not over bake them.
Need more inspiration for baking? Check out my dessert recipes page?
Grab a glass of milk and serve it up with a plate full of these mini chocolate chip cookies! I like to warm them up in the microwave for about 5 to 10 seconds to get them nice and warm as if they were coming out of the oven hot and fresh.
These cookies also work so well as an afternoon snack! They are easy to pop in your mouth when a sweet craving strikes.
Want another cookie to serve with this recipe for a dessert table? Funfetti sugar cookie bars are super festive!
how to store and freeze
Store. Store the baked cookies at room temperature in an airtight container or resealable bag to make sure they don’t dry out. Store them for up to 3 to 4 days. The cookie dough can also be made and stored in the refrigerator, covered with plastic wrap, for up to 2 days.
Freeze. The best way to freeze cookies is to freeze the balls of cookie dough before baking. Follow the instructions to make the dough and form them into balls. Place them on a lined cookie sheet, then freeze for 3 to 4 hours, until they are frozen. Store in a freezer-safe airtight bag or container. They will last in the freezer for up to 3 months. Plus frozen cookie dough can be simply baked from frozen!
If you prefer to freeze the cookies after baking, cool them to room temperature and store in airtight containers. They will last in the freezer for up to 2 months.
Thaw. Bake the frozen balls of cookie dough from frozen. You will need to add 2 to 3 minutes to the cooking time as well. For baked cookies, thaw the baked cookies for a few hours at room temperature or overnight in the fridge. You can rewarm them in the microwave for about 5 to 10 seconds to get them tasting like they are fresh out of the oven.
My variation on the everything in the pantry cookie has a ton of sweet and salty flavors and textures!
Peanut butter oatmeal chocolate chip cookies are chewy and soft, making them a well loved classic recipe.
Sea salt pistachio dark chocolate cookies have salty pistachios and dark chocolate chunks that are a total indulgence.
Cranberry white chocolate oatmeal cookies have a festive touch of cinnamon for the ideal holiday cookie.
If you love snickerdoodles but are short on time, snickerdoodle bars are easy to make and can easily feed a crowd!
Finally, if you make this mini chocolate chip cookies recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Mini Chocolate Chip Cookies
equipment
ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter metled and cooled slightly
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 1/2 tsp vanilla extract
- 2/3 cup mini semi-sweet chocolate chips plus more for topping
instructions
- Preheat oven to 350˚F. Line 2 large baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt until combined.
- Pour butter into the bowl of an electric stand mixer fitted with a paddle attachment. Add brown sugar and granulated sugar. Beat on medium speed until well combined. Beat in egg and vanilla extract.
- With the mixer on low speed, add in the dry ingredients, mixing until just combined. Stir in mini chocolate chips.
- Scoop out the dough in slightly heaping 1 tsp to 2 tsp portions. Form into balls and place on lined baking sheets, spacing them about 1 inch apart. If you would like, top each with three mini chocolate chips for the look.
- Bake for 6 to 8 minutes, until set. They will look soft and slightly under-baked. Remove from the oven and let them sit on the pans for about 5 minutes before removing to a wire rack to cool the rest of the way.
- Store in an airtight container.
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