Mini Chocolate Chip Cookies
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How cute are these mini chocolate chip cookies?! These bite-sized cookies need just 9 simple ingredients and are ready in 20 minutes. Plus, there’s zero dough chilling time!
These bite-sized mini chocolate chip cookies are just like my favorite dairy-free chocolate chip cookies but as cookie bites! I think these would be perfect for birthday parties, bake sales, or to make with kids!
If you want even more mini desserts, try my mini chocolate cupcakes and chocolate mini donuts!
Why You’ll Love These Mini Chocolate Chip Cookies
- This is just like everyone’s favorite classic chocolate chip cookie, but bite-sized!
- You only need 9 simple pantry ingredients you probably already have in your kitchen.
- You can easily use dairy-free or gluten-free ingredients, so it’s perfect for those with food allergies.
- These mini chocolate chip cookies have crisp edges and a soft, chewy center!
Ingredients Needed
- Butter: you can use regular butter, vegan butter or hard coconut oil if you’re dairy-free.
- Sugar: using a combination of granulated sugar and light brown sugar means our cookies have crispy edges but are soft in the middle.
- Flour: I’m using all-purpose flour, but if you’re gluten free you can swap it out for gluten free all purpose 1:1 baking flour. You can also use whole wheat flour instead of all purpose flour.
- Chocolate Chips: because these mini chocolate chip cookies are so small, I recommend using mini chocolate chips! You can use semisweet, milk or dark chocolate depending on your preference. If you don’t have mini chocolate chips on hand you can use a chopped up chocolate bar in a pinch!
Step by Step Instructions
Step 1: Preheat your oven to 350° and line two baking sheets with parchment paper.
Step 2: In a medium bowl, mix together the flour, baking soda and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, mix together the butter and sugar. Combine until light and fluffy.
Step 4: Add in the egg and vanilla extract and beat together until just combined.
Step 5: Mix in the dry ingredients, stopping once a dough forms. Stir in the mini chocolate chips.
Step 6: Scoop out 1 teaspoon sized cookie dough balls and place on your prepared baking sheet, keeping them 2 inches apart.
Step 7: Bake the cookies one sheet at a time for 5-7 minutes. Take them out of the oven once the edges look set but the middles look slightly under-baked. Let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale or the scoop and level method to measure your flour! It’s really easy to add too much flour, giving you cakey cookies.
- Take the cookies out of the oven when the edges have set but the middles look underbaked. The cookies will continue baking on the baking sheet, giving you perfectly soft and chewy cookies.
- Make sure not to overmix the cookie dough once you add the dry ingredients. If you mix the cookie dough too much it’ll change the texture of the cookies.
- Once the cookies are fresh out of the oven, use a small glass to gently scoot the cookies into a perfect shape!
Storage Instructions
Store these mini chocolate chip cookies in an airtight container or Ziploc bag at room temperature for 5-6 days.
To freeze, place in a freezer bag for up to 2 months. Let thaw at room temperature before enjoying.
More Mini Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Mini Chocolate Chip Cookies
Ingredients
- ¾ cup (158 g) butter, softened , (regular or dairy free)
- ½ cup (100 g) granulated sugar
- ½ cup (105 g) light brown sugar
- 1 egg
- 1 tbsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking soda
- 2 cup + 2 tbsp (268 g) all-purpose flour
- ½-¾ cup mini chocolate chips, (I use semisweet)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined.
- Mix in the dry ingredients until a dough forms. Stir in the mini chocolate chips
- Scoop out 1 teaspoon-sized balls of dough and place them on a baking sheet around 2 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 5-7 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Love these cookies, made 100, finished in 2 days
Tiny little delights for when you need chocolate; excellent for portion control. This is my new recipe for chocolate chip cookies. Thank you, Gabby!
Hi Denise! I so appreciate your kind review!
Perfect piece of work you have done, this web site is really cool with wonderful information.
Thanks Chana!
How many 1 tsp cookies does the recipe make?
Hi Lynne! You can find the serving size details on the recipe card: it makes about 68, one tsp size cookies.
Thank you!