These mini chocolate chip cookies are the perfect bite-size cookie recipe when you’re craving something sweet. Packed with mini chocolate chips, these bite-size cookies have crispy edges, chewy centers, and melty chocolate throughout.
Jump to:
- Why You’ll Love These Bite-Size Chocolate Chip Cookies
- Ingredients
- How to Make Mini Chocolate Chip Cookies
- Recipe Tips
- Variations
- What to Serve with Chocolate Chip Cookies
- Recipe FAQ
- How to Store Homemade Chocolate Chip Cookies
- Try These Bite-Size Chocolate Chip Cookies Today
- More Delicious Cookie Recipes You’ll Enjoy
- Mini Chocolate Chip Cookies
Chocolate chip cookies are always the right choice for any occasion. These classic cookies are great for any holiday, parties, potlucks, or just afternoon snacking. I love that because I can’t get enough of their flavor, and they’re so easy to make.
I took classic chocolate chip cookies and gave them an easy twist by making these little bite-sized versions. They are great to serve for brunch, for afternoon snacks, desserts, or at parties. They’re absolutely delicious, have a wonderfully soft texture, and take next to no time to make.
These cookies start with a simple, tradition chocolate chip cookie dough loaded with chocolate chips. I bake them until they’re just golden around the edges and let them finish on the baking sheet, so they bake to soft, chew perfection. After that, I just let them cool. That’s all there is to it. They only take about 30 minutes from start to finish, and they disappear in a flash.
Why You’ll Love These Bite-Size Chocolate Chip Cookies
- They’re bite-sized and are perfect for a quick treat or snack without overdoing it.
- They are loaded with mini chocolate chips and have soft centers with classic crispy edges.
- These mini cookies are great to add to a bowl of vanilla ice cream.
Ingredients
- Butter: Butter is the classic cookie fat, giving them a rich flavor and helping them to bake up soft and chewy.
- Eggs: Room temperature eggs and more fat and moisture for soft, rich cookies.
- Mini Chocolate Morsels: Mini chocolate morsels give these cookies all the chocolate flavor of full-size cookies in a tiny package.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
How to Make Mini Chocolate Chip Cookies
Making these cookies is a super easy process that only requires a little mixing and then baking. That’s all there is to it!
Step 1: Prep
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar. Then, ad the eggs one at a time and beat well after each addition. Add the vanilla and mix.
Step 3: Mix the Dry Ingredients
In another bowl, whisk the flour, baking soda, and salt together.
Step 4: Make the Cookie Dough
Add the dry ingredients to the wet and mix until combined. Then, fold in the mini chocolate chips.
Step 5: Bake
Scoop out dough balls with a half teaspoon cookie scoop and place them an inch apart on the baking sheet. Bake for 5 to 6 minutes or until the edges are slightly browned.
Step 6: Cool
Let the cookies cool for about 5 minutes on the baking sheet. Then, transfer them to a wire rack to cool completely.
Recipe Tips
- Mix the dough until just combined. Don’t overmix, or the cookies will be tougher.
- Fold the chocolate chips into the dough; don’t stir them in. This helps limit gluten formation and makes softer cookies.
- Remove the cookies from the oven as soon as the edges begin to turn golden. Carry-over cooking time from the baking sheet will finish baking them to perfection.
Variations
- Milk, semi-sweet, or dark chocolate chips work well in these cookies and give them a slightly different flavor.
- For the softest cookies you’ve ever made, try using cake flour.
- Vanilla bean paste can be used in place of extract for richer, deeper vanilla flavor.
What to Serve with Chocolate Chip Cookies
Serve these cookies with a glass of milk or a cup of coffee or tea. You can also serve them in a bowl with a scoop or two of your favorite ice cream. They also make a great addition to a larger dessert table or dessert charcuterie board with any of your other favorite sweet treats.
Recipe FAQ
Chocolate chip cookies generally turn out puffy due to too much air in the dough. This happens when the dough is beaten too much or too vigorously.
If your chocolate chip cookies come out of the oven hard, then they were most likely overbaked. If your chocolate chip cookies get hard during storage, they dried out due to improper storage.
Cookie dough made with oil, brown butter, or other liquid fat should be refrigerated for at least 30 minutes before baking to control their spread. Cookie dough made with creamed butter don’t have to be refrigerated before baking.
More liquid and/or fat helps make cookies softer and chewier. You can also use cake flour for softer cookies. Cake flour has less protein than all-purpose flour, producing less gluten and a softer final product.
Yes, you can. Chocolate chip cookies are freezer-friendly and will last for up to 3 months when stored correctly.
How to Store Homemade Chocolate Chip Cookies
Store your cookies, along with a slice of plain white bread, for up to a week in an air-tight container. For longer storage, place them in an air-tight, freezer-safe container in single layers separated by parchment paper and freeze for up to 3 months. Defrost on the counter before serving.
Try These Bite-Size Chocolate Chip Cookies Today
These bite-size chocolate chip cookies are as easy to make as they are delicious. Their small size also makes them an adorable dessert or snack. With a soft, chewy texture and a ton of chocolate chips, these mini chocolate chip cookies are just as delicious as their full-size counterparts – AND they’re just as easy. Give them a try, and I know you’ll find yourself making them again and again.
More Delicious Cookie Recipes You’ll Enjoy
And, here is a link so you can check out all of our cookie recipes on the blog.
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Mini Chocolate Chip Cookies
Ingredients
- 1 cup butter, room temperature
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 ⅓ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups mini chocolate chips
Instructions
- Preheat oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar.
- Add eggs, one at a time, and beat well after each addition. Add vanilla and mix.
- In a medium bowl, whisk flour, baking soda and salt together.
- Add dry ingredients to the wet ingredients and beat well until fully incorporated.
- Stir in mini chocolate chips.
- Using a ½ teaspoon cookie scoop, roll dough into balls and place on prepared baking sheet.
- Bake in preheated oven for 5-6 minutes or until edges start to slightly brown.
- Remove from oven and let cookies cool on baking sheet for 5 minutes before transferring them to a wire cooling rack.
Notes
- Mix the dough until just combined. Don’t overmix, or the cookies will be tougher.
- Fold the chocolate chips into the dough; don’t stir them in. This helps limit gluten formation and makes softer cookies.
- Remove the cookies from the oven as soon as the edges begin to turn golden. Carry-over cooking time from the baking sheet will finish baking them to perfection.
