🍫🍪❤️ My Mini Chocolate Chip Cookies recipe results in soft, chewy, adorable little MINI cookies that are a hit with everyone! Fast and easy, they’re failproof, and it’s impossible to eat just one!
Simple Chocolate Chip Cookies, but Mini!
I have so many recipes for chocolate chip cookies, but until now had not made mini chocolate chip cookies. Mini food has a way of tasting better. And they’re so cute, if I do say so myself.
The homemade chocolate chip cookies are pillowy soft in the center and have just the right amount of chewiness with plenty of melted chocolate. I’ve tested the recipe to perfection and even provided a few ingredient swaps so that it always turns out perfectly. There’s a reason these cookies have a nearly five-star rating, after all!
I’m so in love with those tiny bits of joy!
Melissa
What’s in Mini Chocolate Chip Cookies?
To make the best bite-sized cookies recipe, you’ll need:
- Horizon Organic Unsalted Butter – Any unsalted butter will work
- Sugar – Using a combination of light brown sugar and granulated sugar is key to creating sweet cookies with crisp edges and a soft, chewy center
- Horizon Organic Large Egg – Let it come to room temperature before using
- Vanilla extract
- All-purpose flour – If needed, you can use a 1:1 all-purpose gluten-free flour
- Cornstarch
- Baking soda
- Salt
- Mini semi-sweet chocolate chips – I recommend using mini chocolate chips rather than normal-sized for better chocolate distribution. I typically use semi-sweet chocolate chips, but milk chocolate or dark chocolate will also work. You can add any mix-ins you’d like to these mini chocolate chip cookies. Just keep in mind that you’re making mini cookies, so any nuts, candy bars, etc. need to be chopped up quite finely before being added to the cookie dough.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mini Chocolate Chip Cookies
These simple chocolate chip cookies come together just like regular-sized cookies, but you roll them into smaller balls instead!
- Use a stand mixer or hand mixer to cream the butter and sugars. Then, add the egg and vanilla to the sugar mixture, and beat until fluffy.
- Add the dry ingredients to the wet ingredients, and mix until combined. Be careful not to overmix, or your chewy cookies will turn out dense.
- Using a rubber spatula, gently fold in the chocolate chips.
- Using a mini 1/2 tablespoon cookie scoop, form mounds and place them on a large plate or tray, cover with plastic wrap, and chill in the fridge for at least 2 hours.
- Once the dough has chilled, place the cookie dough balls on a cookie sheet or baking sheets lined with parchment paper or a silicone mat, and bake in a preheated oven until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Be sure not to overbake these little cuties so that they stay soft and chewy rather than crunchy. All ovens vary, but just under 6 minutes was perfect in my oven. Check early and often since they are so small!
Can I Make These Regular-Sized Cookies?
Of course! The bake time will need to be increased, and your soft and chewy chocolate chip cookies won’t look nearly as cute.
Storage
Store baked bite-sized chocolate chip cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
Unbaked cookie dough can be stored in an airtight container in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Mini Chocolate Chip Cookies
Equipment
- 1 Mini 1/2 Tablespoon Cookie Scoop
- 1 Silpat Mat
- 1 Wire Rack
Ingredients
- ¾ cup Horizon Organic unsalted butter, softened
- ¾ cup organic light brown sugar, packed
- ¼ cup organic granulated sugar
- 1 Horizon Organic Large Egg
- 2 teaspoons organic vanilla extract
- 2 cups organic all-purpose flour
- 2 teaspoons organic cornstarch
- 1 teaspoon organic baking soda
- ½ teaspoon organic salt, or to taste
- 1 ¾ cups organic mini semi-sweet chocolate chips, plus more for sprinkling the tops if desired
- Horizon Organic Lowfat Plain Milk Boxes, for serving
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment or large bowl and electric handheld mixer, beat the butter on low speed until smooth, about 1 minute.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, salt, and mix until just combined, about 30 seconds.
- Add the chocolate chips and beat for a few seconds on low speed to incorporate.
- Using a mini 1/2 tablespoon cookie scoop, form mounds and place them on a large plate or tray, lightly smoosh the mounds down a slight amount, cover with plasticwrap and refrigerate for at least 2 hours, up to 5 days.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough mounds on the baking sheet, spaced at least 1 inch apart; I bake 15 to 20 cookies per half sheet pan.
- Bake for about 5 to 6 minutes, or until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale.
- Optionally, after cookies emerge from the oven, add a few more chocolate chips to the top of each cookie for visual appeal.
- Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling before serving with milk.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Chocolate Chip and Chunk Cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Chocolate Chip Cookie Recipes:
ALL OF MY CHOCOLATE CHIP COOKIE RECIPES!
The Best Soft and Chewy Chocolate Chip Cookies — My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree!
The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies — You’ll never miss the butter in these cookies that are so soft and loaded to the max with chocolate!
The Best M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter and no mixer used in these easy cookies dripping with chocolate!
Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!
Softbatch Cream Cheese Chocolate Chip Cookies — Move over, butter, cream cheese makes these cookies thick and super soft!
Chocolate Chip Peanut Butter Chip Cookies – Super soft, perfectly chewy, BROWNED BUTTER cookies that are LOADED with two kinds of chips! An EASY one-bowl, no-mixer recipe for irresistibly DELISH cookies!
great
Hi Averie, I’ve made many of your cookie recipes (and most are a hit😊). I made these and followed directions exactly however my cookies are very flat. Any suggestions? Thanks for sharing all of your great recipes!
I have a list of cookie baking tips and tricks here including the type of flour to use, bake on a Silpat, chill the dough, and more. If you follow those steps, I am confident you won’t have flat cookies any more. https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Could I substitute Apple sauce for the egg in this recipe??
I’ve never done that so I really can’t speak to how the results will be.
I’m so in love with those tiny bits of joy!
Thank you! :)
I’m so in love with those tiny bits of joy!
What’s up with all of these organic ingredients? Sorry, but I am not about to replace all of the ingredients in my pantry with organic, so my question to you is this: Will the taste be impacted at all if I just choose to use non-organic ingredients?
This was a sponsored post that I did for Horizon Organic and they wanted to encourage readers to use all organic products. However, the recipe will work out just fine if you choose to use conventional products.
This is such a cute idea!! Perfect for kids :)
Awww…thank you! :)
These mini chocolate chip cookies look incredible! 100% making them with the kids when they get home from school in a little bit!
Paige
https://thehappyflammily.com
Have fun baking with your kids and LMK how it goes!
I love these one bite cookies! Need milk!
Exactly! Milk is just the thing to wash down the bites!
You can have more than one because of the size, right??? :)
For sure!! At least a handful :)
These are definitely cute and loaded with chocolate chips!
Perfect little snack! Have a great week!
These cookies look so cute and delicious! Forget the milk and the fruits, I would totally have these (only) for a school lunch if I were but ten years younger!