Mini Chocolate Chip Cookies (2024)

These mini chocolate chip cookies are such a fun dessert! They are easy to make in one mixing bowl and take just 16 minutes in total! Both kids and adults love these tiny cookies. They are great for birthdays, holidays, rainy days, and special occasions!

Why You’ll Love This Recipe

These mini chocolate chip cookies are such a fun treat!
They take less than 20 minutes in total.
Only one mixing bowl is required.
They are so cute and fun for any occasion.
This recipe uses only pantry staple ingredients.
Kids love them!
These bite-sized cookies are the perfect party food.
This recipe can be made with gluten free ingredients. In addition, they are nut free.
Check out these Gluten Free Chocolate Chip Cookies for another delicious dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for these mini chocolate chip cookies. Scroll down to the recipe card for the full ingredients list and instructions.

Use room temperature butter. Place it on your counter top about an hour before baking. It should be soft to the touch, but not melted.

Tightly pack the light brown sugar. If you only have regular brown sugar, that works well too.

Granulated sugar adds sweetness.

Only one egg is needed. I have not tried this specific recipe without eggs. Try these Vegan Chocolate Chip Cookies or these Eggless Cookies!

Vanilla extract adds a delicious homemade flavor.

For the flour, use either gluten free flour or all purpose flour. Since I am gluten free, these photos are gluten free cookies.

Add in a pinch of sea salt to balance the sweetness.

Baking soda helps these cookies rise.

Lastly, use regular or mini-sized chocolate chips!

Taste & Texture

These mini chocolate chip cookies taste like classic cookies! They are sweet, buttery, and chocolaty.

Due to their small size, they are slightly more crispy.

How to Make

Step 1

First, preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer, add the softened butter, brown sugar, and sugar. Beat for 2 to 3 minutes, until light and fluffy and no clumps of butter remain.

Step 3

Add in the egg and vanilla extract. Stir together.

Step 4

Then, add in the flour, sea salt, and baking soda. Stir together.

Step 5

Fold in the chocolate chips.

Step 6

Use your hands to roll the dough into small 1-inch balls. Place 2 inches apart on the lined pan.

Step 7

Bake for 7 to 9 minutes.

Step 8

Finally, remove from the oven. Allow the mini chocolate chip cookies to cool for 5 minutes before removing from the pan.

Expert Tips & Tricks

Follow these tips and tricks to make the best mini chocolate chip cookies.

Use softened butter. Do not use softened butter.

How to Serve & Store

Serve these mini chocolate chip cookies once they have slightly cooled.

These cookies go well with milk, coffee, tea, and ice cream.

Store in an airtight container for up to 4 days.

If needed, store in the freezer for up to 2 months.

Frequently Asked Questions

Can I make the dough in advance?

Sure! Place the dough in the fridge up to 24 hours in advance.

Can I substitute mini chocolate chips for regular chocolate chips?

Sure! Mini chocolate chips work well.

Can I freeze them?

Yes, these cookies freeze and thaw well.

Do they taste like normal cookies?

Yes, they taste like normal cookies with a slightly more crispy texture.

Equipment Needed

Hand Mixer: I love this hand mixer for making cookie dough.

KitchenAid Stand Mixer: For a more powerful mixer, use this stand mixer.

USA Pan 3 Piece Cookie Sheet Set: I always use these cookie pans.

Pre-Cut Parchment Paper Sheets: Use parchment paper to prevent sticking.

Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls.

Check out all of my kitchen favorites!

Get the Recipe:Mini Chocolate Chip Cookies

These mini chocolate chip cookies are such a fun and cute little dessert! This quick and easy recipe is great for any occasion. They are made in one mixing bowl and take less than 20 minutes from start to finish!

5 from 1 vote

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Ingredients

36 cookies

▢ ½ cup unsalted butter, softened
▢ ½ cup light brown sugar, tightly packed
▢ ½ cup granulated sugar
▢ 1 egg
▢ 1 tsp vanilla extract
▢ 1 ½ cups flour, gluten free or regular
▢ pinch sea salt
▢ ½ tsp baking soda
▢ ½ cup chocolate chips, regular or mini

Instructions

First, preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, add the softened butter, brown sugar, and sugar. Beat for 2 to 3 minutes, until light and fluffy and no clumps of butter remain.
Add in the egg and vanilla extract. Stir together.
Then, add in the flour, sea salt, and baking soda. Stir together.
Fold in the chocolate chips.
Use your hands to roll the dough into small 1-inch balls. Place 2 inches apart on the lined pan.
Bake for 7 to 9 minutes.
Finally, remove from the oven. Allow the cookies to cool for 5 minutes before removing from the pan.

Notes

Use room temperature butter. It should be slightly soft to the touch, but not melted.
Beat the butter, brown sugar, and sugar until fully creamed together. There should be no clumps of butter left.
Both gluten free flour and regular flour can be used.
Feel free to make the cookie dough balls as big or small as you desire.
Keep a close eye on your cookies as they bake.
Store in an airtight container for up to 4 days at room temperature.
Freeze for 2 months if needed.
Check out all of mykitchen favorites!

Calories: 78kcal, Carbohydrates: 11g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 11mg, Sodium: 18mg, Potassium: 12mg, Fiber: 0.3g, Sugar: 6g, Vitamin A: 85IU, Calcium: 5mg, Iron: 0.4mg

Author: Addison LaBonte

Course: Dessert

Cuisine: American

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