A classic recipe made bite-sized.
These Mini Chocolate Chip Cookies are the perfect bite-sized treat for any gathering! Chocolate chip cookies are already a fan favorite and a classic dessert loved by many, so why not make them mini? These delightful little cookies pack all the flavor of the original while being perfect for sharing and snacking throughout the day!
This delightful recipe does make a whopping 80 mini chocolate chip cookies (yes you read that right), perfect for snacking, sharing, or hiding away for a secret treat.
A Note From Colby:
This recipe comes with a warning label. Prepare in advance how you are going to limit yourself because being bite sized you will not be able to stop eating them! I certainly enjoyed them on their own but also brought them down for a s’mores night with my friends. Quickly the s’mores turned into a smookie (lol) with layering them graham cracker, mini cookie, chocolate, marshmallow, mini cookie, graham cracker. What a GAME CHANGER! Definitely recommend.
Wishing you Good Taste!
xoxo, Colby
If you give this potato recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
- 1/2 cup unsalted butter
- 1 1/3 cup all purpose flour
- 1 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Mini Chocolate Chip Cookies
Preheat your oven to 350℉ and line two baking sheets with silicone mats or parchment paper.
Start by melting the butter. Place 1 stick of unsalted butter that’s been cut into TBSP sized pieces in a microwave-safe bowl. Heat in 15-second intervals until it’s fully melted, then set aside.
In a medim sized bowl, Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In a large bowl, pour in the melted and cooled butter, packed brown sugar, and granulated sugar. Using a hand mixer on low speed, mix together your ingredients until no lumps remain.
Whisk in the egg and vanilla extract. Mix until the egg is fully incorporated.
Pour the dry ingredients into the butter/sugar mixture and mix together until fully combined. Scrape the bowl’s sides and bottom as needed so all ingredients get fully mixed together.
Mix in 1 cup of mini chocolate chips. Your mixture will be soft; that’s how it’s supposed to be!
Scoop the dough into a large piping bag or a freezer Ziploc bag. Cut an opening at the base of the bag that is about 1 inch in diameter.
Pipe small dollops of cookie dough onto the prepared baking sheets, spacing them about 1 1/2 inches apart. (I was able to get about 40 cookies on each baking sheet)
Bake one tray of cookies at a time for 6-8 minutes. The cookies are ready when the edges just start to brown but the centers still look slightly under-baked. They will continue to bake on the sheet and firm up once removed from the oven.
Once the cookies are done baking, place the cookie sheet on a wire rack and let the cookies cool fully.
How to store your Mini Chocolate Chip Cookies
Storing: Fully cooled Mini Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to 3 days.
Tools & Supplies for Making Mini Chocolate Chip Cookies:
More cookie recipes to try:
- Lemon Crinkle Cookies
- Salted Brown Butter Pistachio Cookies
- Caramel Apple Cider Cookies
- Decorative Sugar Cookies
Mini Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 1/3 cup all purpose flour
- 1 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350℉ and line two baking sheets with silicone mats or parchment paper.
- Start by melting the butter. Place 1 stick of unsalted butter that's been cut into TBSP sized pieces in a microwave-safe bowl. Heat in 15-second intervals until it's fully melted, then set aside.
- In a medim sized bowl, Whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, pour in the melted and cooled butter, packed brown sugar, and granulated sugar. Using a hand mixer on low speed, mix together your ingredients until no lumps remain. The mixture should become lighter as it's whisked.
- Whisk in 1 large egg and vanilla extract. Mix until the egg is fully incorporated.
- Pour the dry ingredients into the butter/sugar mixture and mix together until fully combined. Scrape the bowl's sides and bottom as needed to make sure everything gets mixed together.
- Mix in 1 cup of mini chocolate chips. Your mixture will be soft; that's how it's supposed to be!
- Pipe small dollops of cookie dough onto the prepared baking sheets, spacing them about 1 1/2 inches apart. (I was able to get about 40 cookies on each baking sheet)
- Bake one tray of cookies at a time for 6-8 minutes. The cookies are ready when the edges just start to brown but the centers still look slightly under-baked. They will continue to bake on the sheet and firm up once removed from the oven.
- Once the cookies are done baking, place the cookie sheet on a wire rack and let the cookies cool fully.
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