Mini Chocolate Chip Cookies

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Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies: Small Cookies, Big Happiness

Mini chocolate chip cookies are basically proof that tiny things can bring a lot of joy. They’re bite-sized, easy to snack on, and somehow disappear from the cookie jar way faster than regular cookies. Whether you’re baking for a party, packing a lunchbox, or just want something sweet with your coffee, mini cookies are always a good idea.

Why Everyone Loves Mini Cookies

First of all, they’re just fun. Instead of committing to a big cookie, you can grab a handful of little ones. They’re great for sharing (or not sharing—we won’t judge), and they bake super quickly compared to full-size cookies.

They’re also surprisingly versatile. Mini chocolate chip cookies can be tossed into ice cream, sprinkled on top of desserts, or even eaten like cereal with milk if you’re feeling adventurous.

Tips for Making Great Mini Chocolate Chip Cookies

Mini cookies are easy to make, but a few small tips can make them even better:

• Use mini chocolate chips so every bite has a little chocolate. You can use regular sized chocolate chips, but mini chocolate chips are ideal.
• Keep the dough scoops small—about a teaspoon works perfectly. I use this scoop: 1 tsp cookie scoop
• Watch the oven closely because mini cookies bake fast.
• Cut the recipe in half, if needed – this recipe makes 120 mini cookies! Great for a crowd but cut it in half if you need fewer cookies.

Love Chocolate Chip Cookies?

If you’re a fan of chocolate chip cookies, be sure to check out my other variations!

• M&M Cookies with Chocolate Chips
• Chocolate Chip Pudding Cookies
• Classic Chocolate Chip Cookies
• Chocolate Chunk Cookies with Sea Salt

Storing and Freezing Mini Chocolate Chip Cookies

If you somehow manage not to eat them all immediately, mini chocolate chip cookies store really well. Keep them in an airtight container at room temperature and they’ll stay fresh for about 4–5 days.

You can also freeze them. Just place the baked cookies in a freezer-safe bag or container and they’ll last for up to three months. When you’re ready to eat them, let them thaw at room temperature for a few minutes.

Another option is freezing the cookie dough. Scoop the dough into small portions and freeze them on a tray. Once frozen, transfer them to a bag and bake them whenever you want fresh cookies.

Let’s get baking these mini chocolate chip cookies!

Ingredients

• 3/4 cup salted butter
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg, plus 1 egg yolk
• 1 tbsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups all purpose flour
• 1.5 cups mini chocolate chips

Directions

• Preheat oven to 350 degrees.
• With an electric mixer, cream together butter and sugars in a mixing bowl until it is light and fluffy
• Add in eggs and vanilla extract, mix until combined
• In a separate bowl, combine dry ingredients
• Add dry ingredients into the butter and sugar mixture. Mix until just combined. Fold in mini chocolate chips.
• Using a teaspoon sized cookie scoop, or a spoon, scoop teaspoon sized cookies, roll, and place on cookie sheet.
• Bake for 5-6 minutes. Cookies should start to turn golden around the edges.
• Continue to scoop and bake cookies until all cookies are baked. Enjoy!

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