There’s something almost magical about a mini chocolate chip cookie. It feels less like a commitment and more like a tiny, joyful secret.
You can have one, or you can have a handful, and nobody bats an eye. They’re the perfect little bite for when you need a quick pick-me-up without the guilt of a giant dessert.
I remember making these for the first time for a party, thinking they’d just be a small part of the dessert table. An hour later, the entire platter was gone. They just disappear.
This recipe is my go-to for creating those perfectly chewy, chocolate-packed little morsels. It’s straightforward, reliable, and delivers a big punch of classic cookie flavor in a small package.
What You’ll Need
Gathering your ingredients first makes the whole process feel smoother and more organized. Here’s the list for these tiny treats.
- 1 cup (226g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (255g) mini semi-sweet chocolate chips
Pro Tips
Over the years, I’ve learned a few things that take these mini cookies from good to absolutely irresistible. Don’t skip these!
- Chill The Dough (Seriously): This is the most important step. Chilling the dough for at least an hour prevents the cookies from spreading into flat, greasy discs. It solidifies the butter, ensuring your mini cookies stay small and mighty.
- The Mini-Chip Advantage: Use mini chocolate chips, not regular ones. In a small cookie, regular chips can be overwhelming. Mini chips ensure you get a perfect distribution of chocolate in every single bite.
- Underbake, Don’t Overbake: Pull them from the oven when the edges are just starting to turn golden brown, but the centers still look a little soft. They will continue to cook on the hot baking sheet, resulting in a perfectly chewy center.
- Uniformity is Key: Use a small cookie scoop (about 1 or 1.5 teaspoons) to portion the dough. This gives you consistently sized cookies that bake evenly and look professional.
Tools Required
You don’t need a ton of fancy equipment for this recipe. Here are the basics that will help you get the job done right.
- Electric Mixer (Stand or Handheld)
- Large Mixing Bowl
- Whisk or Sifter
- Rubber Spatula
- Small Cookie Scoop (1.5 teaspoon size)
- Baking Sheets
- Parchment Paper or Silicone Baking Mat
- Wire Cooling Rack
Substitutions and Variations
Want to mix things up? This recipe is wonderfully adaptable. Here are a few ideas to get you started.
- Different Chips: Swap the semi-sweet chips for mini white chocolate, peanut butter, or butterscotch chips. A mix is also fantastic.
- Add Some Crunch: Mix in 1/2 cup of finely chopped pecans or walnuts for a nutty texture.
- A Hint of Spice: Add a 1/4 teaspoon of cinnamon to the dry ingredients for a subtle warmth that pairs beautifully with the chocolate.
- Brown Butter Magic: For a deeper, nuttier flavor, brown the butter on the stove before using it. Let it cool until it’s solid but still soft before creaming it with the sugars.
Make Ahead Tips
Life gets busy, but that shouldn’t stop you from having fresh cookies. The dough for this recipe is perfect for making ahead.
You can prepare the dough, roll it into a log, and wrap it tightly in plastic wrap. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Alternatively, you can scoop the dough into individual balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a zip-top bag. When you’re ready to bake, just place them on a prepared baking sheet and add a minute or two to the baking time.
How to Make Mini Chocolate Chip Cookies
Now for the fun part. Let’s get baking!
Step 1: In a large bowl, using an electric mixer, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. This usually takes about 2-3 minutes.
Step 2: Beat in the egg and vanilla extract until just combined. Be sure to scrape down the sides of the bowl to make sure everything is incorporated.
Step 3: In a separate, medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix here; stop as soon as you no longer see streaks of flour.
Step 5: Gently fold in the mini chocolate chips with a rubber spatula.
Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 3 days.
Step 7: When you’re ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 8: Use a small cookie scoop (about 1.5 teaspoons) to drop rounded portions of dough onto the prepared baking sheets, about 2 inches apart.
Step 9: Bake for 8-10 minutes, or until the edges are golden brown and the centers are set but still soft. Remember the pro tip: it’s better to underbake slightly.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Breakdown
Here is an estimated nutritional breakdown per cookie. Please note this is an approximation and can vary based on exact ingredients and portion sizes.
| Nutrient | Amount per Cookie |
|---|---|
| Calories | ~55 kcal |
| Fat | 3g |
| Carbohydrates | 7g |
| Sugar | 4g |
| Protein | <1g |
Ingredient Swaps for Various Diets
Making these cookies work for different dietary needs is totally possible with a few smart swaps.
| Diet | Ingredient to Swap | Suggested Substitute |
|---|---|---|
| Vegan | Butter, Egg, Chips | Vegan butter, flax egg, dairy-free chips |
| Gluten-Free | All-Purpose Flour | 1:1 gluten-free baking flour blend |
| Lower Sugar | Sugars, Chips | Monk fruit/erythritol blend, sugar-free chips |
Meal Pairing Suggestions
While cookies are a meal in themselves for some of us, they also play well with others.
- Classic Milk: You can’t beat a cold glass of milk for dunking.
- Coffee or Tea: A few mini cookies are the perfect companion to your afternoon caffeine boost.
- Ice Cream: Make mini ice cream sandwiches by pressing a small scoop of vanilla ice cream between two cookies.
Cooking Time Efficiency Tips
Want to get to the cookies faster? Here are a few ways to speed things up.
- Mise en Place: Measure out all your ingredients before you even touch the mixer. This “everything in its place” approach saves a ton of time and stress.
- Two-Sheet System: Use two baking sheets. While one batch is baking, you can be loading up the next one.
- Room Temp Ingredients: Make sure your butter and egg are truly at room temperature. They’ll combine much more quickly and create a better dough structure.
Leftovers and Storage
If you somehow have leftovers, here’s how to keep them fresh.
Store the completely cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll last for up to 3 months.
Frequently Asked Questions
Q1. Why did my cookies spread out so much?
Ans: This is almost always because the dough wasn’t chilled long enough. Chilling is crucial for mini cookies. Another culprit could be butter that was too soft or melted.
Q2. Can I use regular-sized chocolate chips?
Ans: You can, but it might change the texture. The mini cookies might not hold their shape as well, and you’ll get less chocolate in each bite. Mini chips are highly recommended for this recipe.
Q3. How do I know for sure when they are done baking?
Ans: Look at the edges, not the center. The edges should be a light golden brown. The center will look slightly puffy and underdone, which is exactly what you want for a chewy cookie.
Q4. Can I make this recipe without an electric mixer?
Ans: Yes, absolutely. It will require some elbow grease! Use a large bowl and a sturdy wooden spoon or spatula. Make sure your butter is very soft to make creaming it with the sugar by hand easier.
Wrapping Up
There you have it—a simple path to a big batch of tiny, perfect cookies. They are proof that the best things often come in small packages.
I hope you have as much fun making (and eating) these as I do. They’re more than just a dessert; they’re a little bite of happiness.
Go ahead and give them a try! I’d love to hear how they turn out for you. Leave a comment below with your experience or any questions you might have.
