mini chocolate chip cookie recipe

Written BySheba G Updated On
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I have been making these mini chocolate chip cookies for years and they are always a hit. My kids love them because they are just the right size for little hands and they disappear fast at parties or after school snacks. I love that they use simple ingredients you probably already have in your pantry and they bake up in no time. These cookies are also a great way to control portions since they are small and you can enjoy a few without overdoing it. Plus using dark chocolate chips adds a little antioxidant boost so you can feel a bit better about indulging.

Mini Chocolate Chip Cookies

4.6 from 1012 votes

These bite sized chocolate chip cookies are crispy on the edges and chewy in the middle. They are perfect for snacking lunchboxes or parties.

Prep Time10 mins
Cook Time8 mins
Resting Time0 mins
Total Time18 mins
Servings: 48 cookiesCuisine: InternationalCalories: 60 kcal per cookie

🥘Ingredients

Cookie Dough

1 cup unsalted butter softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups mini chocolate chips

👨‍🍳Directions

1Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2In a large bowl beat butter granulated sugar and brown sugar together until light and fluffy.
3Beat in eggs one at a time then stir in vanilla extract.
4In a separate bowl whisk together flour baking soda and salt. Gradually add to the butter mixture and mix until just combined.
5Fold in mini chocolate chips.
6Drop rounded teaspoons of dough onto prepared baking sheets about 2 inches apart.
7Bake for 8 to 10 minutes or until edges are lightly golden. Let cool on baking sheets for 2 minutes then transfer to a cooling rack.

🔧Equipment

Large mixing bowl
Electric mixer
Measuring cups and spoons
Baking sheets
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 60 kcal🧈Total Fat: 3.5g💛Saturated Fat: 2g❤️Cholesterol: 10mg🧂Sodium: 50mg🌾Total Carbs: 8g🥦Dietary Fiber: 0g🍬Sugars: 5g🥩Protein: 1g

📝Notes

You can use regular chocolate chips if you don’t have mini ones. For a softer cookie reduce baking time by 1 minute.

Watch Video Of How Mini Chocolate Chip Cookies Works

These mini chocolate chip cookies are my go to recipe for any gathering or just a quiet night at home. They are simple to make and always bring smiles. I hope you enjoy them as much as my family does.

❓ Frequently Asked Questions About Mini Chocolate Chip Cookies

1. Can I use salted butter instead of unsalted?

Yes you can. Just reduce the added salt to 1/4 teaspoon to avoid the cookies being too salty.

2. How should I store these mini cookies?

Store them in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 3 months.

3. Can I freeze the cookie dough?

Yes. Scoop the dough into balls and freeze them on a baking sheet. Once frozen transfer to a freezer bag. Bake from frozen adding a minute or two to the baking time.

4. Why are my cookies spreading too much?

Make sure your butter is softened not melted. Also chill the dough for 30 minutes if your kitchen is warm. This helps the cookies hold their shape.

5. Can I use whole wheat flour?

You can substitute up to half the all purpose flour with whole wheat flour. The cookies will be a bit denser and have a nuttier flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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