Mini Chocolate Chip Cookies
Bite-sized, chewy cookies with crisp edges and gooey centers. The cutest cookies to bake for gifts, baby showers, or just for fun.
Servings: 60 mini cookies, 3 per serving
Calories: 63kcal
Cost: $10
Ingredients
- 1 cup salted butter room temperature (227 g)
- ¾ cup brown sugar 150 g
- ½ cup white sugar 100 g
- 2 teaspoon vanilla extract 10 ml
- 1 room temperature egg 50 g
- 2 ¼ cups all-purpose flour 280 g
- ½ teaspoon salt 3 g
- 1 teaspoon baking soda 6 g
- 1 bag mini chocolate chips about 2 ½ cups / 425 g
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mats.
- Cream the butter and sugars: Place the room temperature butter in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix the butter until creamy. Slowly add the brown sugar and white sugar, beating 2–3 minutes until light and fluffy.
- Add wet ingredients: Mix in the egg and pure vanilla extract until combined, scraping down the sides of the bowl.
- Combine dry ingredients: In a medium bowl, whisk together flour, salt, and baking soda. Slowly add the dry ingredients to the wet mixture, mixing until just combined and a soft dough forms.
- Fold in mini chips: Use a rubber spatula to fold in the mini chocolate chips.
- Shape the cookies: Using a tablespoon-sized cookie scoop, scoop out portions of dough. With a bench scraper, cut each scoop in half, and then cut each half in half again, creating four small pieces. Roll each piece between your hands to form tiny, smooth dough balls, and place them evenly on the prepared baking sheets.
- Bake: Bake for 5–7 minutes, until the tops are just set and the edges are lightly golden.
- Cool: Allow the cookies to rest on the baking sheet for 1–2 minutes, then transfer them to a wire rack to cool completely.
Notes
1. Size matters:
When cookies are this small, the oven time makes a big difference. One extra minute can turn them from chewy to crisp. Keep a timer close and watch the first batch carefully so you learn your oven’s sweet spot. 2. Cool smart:
Let the cookies rest on the baking sheet for a minute before moving them. This short pause helps them finish cooking from the inside out and keeps them from falling apart. 3. Chill for control:
If your dough feels sticky or too soft, pop it into the fridge for about 20 minutes. Slightly chilled dough is easier to roll and helps the cookies keep their perfect little shape. 4. Keep the chips tiny:
Mini chocolate chips give each bite a balanced taste. Big chips can overpower small cookies, so if you only have regular ones, chop them up before mixing in. 5. Fresh-baked taste later:
Freeze the dough in small balls and bake just what you need. You’ll always have warm, fresh cookies without having to make a full batch. 6. Gift tip:
Stack cookies in a short glass jar, then add a square of parchment between each layer. It keeps them from sticking and makes the gift look extra tidy. 7. Crunchy or chewy:
If you like a crunchier cookie, leave them in the oven an extra 30 seconds and let them cool fully on the pan. For chewy cookies, pull them out as soon as the edges turn golden. 8. Double fun:
Sandwich two cookies with a little frosting or ice cream for a mini treat that feels fancy but takes only minutes.
When cookies are this small, the oven time makes a big difference. One extra minute can turn them from chewy to crisp. Keep a timer close and watch the first batch carefully so you learn your oven’s sweet spot. 2. Cool smart:
Let the cookies rest on the baking sheet for a minute before moving them. This short pause helps them finish cooking from the inside out and keeps them from falling apart. 3. Chill for control:
If your dough feels sticky or too soft, pop it into the fridge for about 20 minutes. Slightly chilled dough is easier to roll and helps the cookies keep their perfect little shape. 4. Keep the chips tiny:
Mini chocolate chips give each bite a balanced taste. Big chips can overpower small cookies, so if you only have regular ones, chop them up before mixing in. 5. Fresh-baked taste later:
Freeze the dough in small balls and bake just what you need. You’ll always have warm, fresh cookies without having to make a full batch. 6. Gift tip:
Stack cookies in a short glass jar, then add a square of parchment between each layer. It keeps them from sticking and makes the gift look extra tidy. 7. Crunchy or chewy:
If you like a crunchier cookie, leave them in the oven an extra 30 seconds and let them cool fully on the pan. For chewy cookies, pull them out as soon as the edges turn golden. 8. Double fun:
Sandwich two cookies with a little frosting or ice cream for a mini treat that feels fancy but takes only minutes.
Nutrition
Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 47mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 99IU | Vitamin C: 0.002mg | Calcium: 4mg | Iron: 0.3mg
