Mini chocolate chip cookies are the perfect bite-sized treat—crispy edges, chewy centers, and loaded with gooey chocolate in every little bite. Here’s a classic mini chocolate chip cookie recipe that’s easy to make and totally snackable.
🍪 Mini Chocolate Chip Cookies
Makes: ~60 mini cookies (depending on size)
Prep time: 15 minutes
Bake time: 6–8 minutes per batch
🧈 Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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3/4 cup brown sugar, packed
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1/2 cup granulated sugar
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2 teaspoons vanilla extract
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2 large eggs
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2 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 ½ cups mini semisweet chocolate chips (or chopped chocolate)
🔪 Instructions:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
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Cream butter and sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). -
Add eggs and vanilla:
Beat in the eggs one at a time, then add vanilla extract and mix until smooth. -
Mix dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. -
Add chocolate chips:
Stir in the mini chocolate chips. -
Scoop dough:
Use a small cookie scoop or teaspoon to drop tiny balls of dough (about 1-inch or less) onto your prepared baking sheets, spacing about 1.5 inches apart. -
Bake:
Bake for 6–8 minutes, or until the edges are lightly golden and centers look just set. Don’t overbake—they’ll continue to cook on the sheet. -
Cool:
Let them sit on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
🍫 Tips & Variations:
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Crispier cookies? Bake a minute or two longer.
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Soft and chewy? Slightly underbake and use more brown sugar than white sugar.
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Add chopped nuts, toffee bits, or a sprinkle of sea salt for a fun twist.
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Want tiny cookies (like cookie cereal)? Make ½-inch dough balls and bake just 4–5 minutes.