Mini Chocolate Chip Cookies are perfectly sized tiny cookies! They are chewy on the inside, have a nice buttery crisp edge, and have pockets of mini chocolate chips in every bite. I like to call these two-bite cookies because they are just that!
Okay these are the cutest cookies ever! They are great to make for a school bake, dinner party, or weekend treat.
These cookies are incredibly hard to resist. Once you have one you can't stop, they are that good haha!!!
For more cookie recipes, try Triple Chocolate Chip Cookies, Oatmeal Toffee Pecan Cookies, and Maple Oatmeal Cookies.
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Why this recipe works
- Easy to bake - No electric mixer or chill time required!
- Mini cookies - The cutest two-bite cookies!
Ingredients Notes
Here are a list of a couple key ingredients in these cookies. Full measurements are available in the recipe card below!
Baking soda & baking powder - Make sure to use both and that they aren't expired.
Butter - I always use unsalted. This will be melted.
Brown sugar – I used Dark brown sugar. Light brown sugar works as well.
Flour - All-purpose flour is used in this recipe and cannot be substituted.
Mini chocolate chips - Since these cookies are small, you have to use mini chocolate chips. Regular-sized will be to big! If you're looking for a regular chocolate chip cookie recipe, try Classic Chocolate Chip Cookies.
Vanilla - Using a good quality vanilla is key to adding flavour to the cookies!
White sugar - Using granulated sugar adds to the crisp edges and sweetness to the cookies.
Step by step instructions
Here is how to make and bake these mini chocolate chip cookies. You will need two trays lined with parchment paper, two large mixing bowls, a spatula, a whisk, and a 1 tbsp cookie scooper.
Step 1 – Prep. Line your 2 baking trays with parchment paper and set aside.
Step 2 - Mix together dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 3 – Whisk butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg.
Step 3 – Add in dry ingredients. Fold in the dry ingredients
Step 4 - Add in mini chocolate chips. Gently mix the mini chocolate chips in until *just* combined. Don't over-mix!
Step 5 – Scoop the dough. I used a 1 tbsp cookie scoop. Scoop 10-11 cookie dough balls onto a prepared baking tray, spacing them 1-1.5 inches apart. Add extra mini chocolate chips on top if desired. The easiest way to do this is to dip the tops of each cookie dough ball into a bowl of the chocolate chips.
Step 6 - Bake. The mini chocolate chip cookies will bake for 10-12 minutes. Every minute is crucial with these cookies, so after 10 minutes check every minute. The cookies are ready when the edges are lightly golden brown and the middle is soft and slightly puffy. The cookies will continue to bake on the pan once you remove them from the oven.
Allow to slightly cool, and enjoy! These cookies are the best.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Use good quality mini chocolate chips. This will make a huge difference in how your cookies look and taste!
- Make sure the flour is spooned and leveled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
Check out more cookie recipes
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Mini Chocolate Chip Cookies
Ingredients
- 1/2 cup butter melted
- 1/3 cup dark brown sugar
- 1/2 cup white sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp cornstarch
- 1/2 cup mini chocolate chips plus more for topping
Instructions
- Preheat the oven to 350℉/176℃. Line your 2 baking trays with parchment paper and set aside. Melt the butter and set aside to cool as you prep the rest of your ingredients.1/2 cup butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.1 1/2 cups all-purpose flour, 3/4 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, 1 tsp cornstarch
- Whisk the slightly cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla and egg.1/2 cup butter, 1/3 cup dark brown sugar, 1/2 cup white sugar, 1 egg, 1 tbsp vanilla
- Add in the dry ingredients and mix until *almost* completely combined.
- Gently mix the mini chocolate chips in until *just* combined. Don't over-mix!1/2 cup mini chocolate chips
- Scoop 10 cookie dough balls about 1 tbsp in size per cookie onto a prepared baking tray, spacing them 1-1.5 inches apart. Add extra mini chocolate chips on top if desired. The easiest way to do this is to dip the tops of each cookie dough ball into a bowl of the mini chocolate chips.
- Bake the cookies for 10-12 minutes. Every minute is crucial with these cookies, so after 10 minutes check every minute afterwards. The cookies are ready when the edges are lightly golden brown and the middle is soft and slightly puffy. Please make sure not to over-bake! Even if the middle looks soft and underbaked, they will continue to bake as they cool on the hot baking tray!
- Allow to slightly cool, and enjoy! These cookies are the best.
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