Tiny Chocolate Chip Cookies
As a self-proclaimed cookie expert who also has a new cookie cookbook to my name, I know what it takes to create the perfect cookie. Over the years, I’ve learned that great cookies don’t have to be complicated and this Mini Chocolate Chip Cookie recipe is proof of that. By using melted butter, you get incredible flavor and texture without the fuss of pulling out a mixer or waiting for the butter to soften.
Table of Contents
- Why you’ll love this Small Chocolate Chip Cookie Recipe
- Mini Chocolate Chip Cookie Recipe Ingredients
- How to make Mini Chocolate Chip Cookies
- Small Chocolate Chip Cookie Recipe Tips
- Variations
- How to Store Mini Chocolate Chip Cookies
- Do you love mini desserts? Try these awesome recipes…
- Small Chocolate Chip Cooks
The melted butter creates a dough that’s smooth and easy to mix by hand, making this recipe as approachable as it is delicious. The result is a batch of perfectly soft and chewy cookies packed with mini chocolate chips in every bite. Their smaller size makes them ideal for snacking, lunchboxes, or sharing with friends.
Whether you’re an experienced baker or a beginner, this mini chocolate chip cookie recipe is one you’ll want to keep in your back pocket. They come together quickly, bake up beautifully, and fill your kitchen with the irresistible smell of fresh-baked cookies.
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Tips & tricks to achieve the most delicious cookies of your life!
Why you’ll love this Small Chocolate Chip Cookie Recipe
Mini desserts are so much fun! They are especially wonderful when the dessert is a cookie. Chocolate chip cookies are one of the most popular in the world, so why not start there?
Using melted butter to start the dough allows for you to mix the dough by hand and not use a mixer. That makes this recipe not only easy but also gives you less clean up. I use this same trick in these Coffee Cake Cookies!
To get a cookie that is extra chewy, more brown sugar has been added. The molasses in the brown sugar gives everything a wonderful taste and soft bite.
Finally, mini chocolate chips are the perfect addition to the cookies because of the size. Using a mini version keeps everything the same scale and they are so adorable. I also use them in this Chocolate Chip Shortbread recipe.
Mini Chocolate Chip Cookie Recipe Ingredients
- Melted Butter– Melting the butter allows you to have a super tender cookie and you won’t need a mixer to pull the dough together.
- Mini Chocolate Chips– Adding mini chips into the cookie dough instead of regular sized chips keeps everything the same scale. If you don’t have mini chips, chop regular sized chips or a bar into small pieces.
See recipe card for full information on ingredients and quantities.
How to make Mini Chocolate Chip Cookies
1. Combine the melted butter, brown sugar and granulated sugar in a medium bowl. Mix with a spoon to combine. Just like we do in this Macadamia Nut Cookies and Mini Chewy M&M Cookies recipe.
2. Add the dry ingredients all at once to the butter and sugar mixture. Stir until you have a thick dough.
3. Add the mini chocolate chips to the cookie dough.
4. Stir the chips into the dough until they are evenly distributed.
5. Use a small cookie scoop {or 1/2 tablespoon} to scoop the dough into your hand. Roll into a smooth ball and place on a silicone mat {or parchment} lined baking sheet. Add a few additional mini chocolate chips if desired.
6. Bake in a 350 degree oven for 7-9 minutes or until the cookies are set {but not over baked}. Remove from the oven and allow the cookies to cool on the baking sheet.
Small Chocolate Chip Cookie Recipe Tips
- Use mini chocolate chips for best results. Mini chocolate chips are the perfect size for these tiny chocolate chip cookies.
- To get a good size, use a small cookie scoop or 1/2 tablespoon. Half of a tablespoon is the perfect amount of cookie dough.
- Roll the cookie dough in your hand before placing it on the baking sheet. Rolling the dough in your hand gives you a nice smooth and thick cookie. I use the same technique with these Thick Chocolate Chip Cookies.
- Add a few additional mini chocolate chips to the top of each cookie before baking. This will help to get the perfect amount of chips on the top. It is a great idea when baking Cowboy Cookies too.
- Do not over bake the mini cookies. It is important that mini desserts do not get over baked, especially when we are used to making larger cookies. Remove them from the oven as soon as they are set. NOTE: They may look under-baked.
- Allow the cookies to cool on the baking sheet. This step along with not over baking ensures that the cookies stay soft and bake perfectly.
Variations
How to Store Mini Chocolate Chip Cookies
The best way to store chocolate chip cookies is in an airtight container {or zipper bag}. They will stay fresh at room temperature for up to 4 days but can be refrigerated to keep them fresh for a day longer.
How to Freeze
These cookies freeze beautifully. I would suggest placing the cooled baked cookies in a single layer on a baking sheet. Freeze for about 30 minutes, then move the individually frozen cookies to a freezer bag. They will stay great for up to 3 months.
Freezing them this way keeps the cookies from sticking to each other and allows you to remove a few at a time.
Do you love mini desserts? Try these awesome recipes…
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Small Chocolate Chip Cooks
Ingredients
- ½ cup butter {melted}-1 stick
- ½ cup brown sugar {packed}
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Microwave the butter for about 40 seconds to just barely melt it. If there is still a piece of butter that isn't melted then swirl it until it melts {you don't want the butter to be hot or the eggs will curdle}.
- Add both sugars and mix until creamy {by hand works great}. Add the vanilla and the egg, mix until incorporated but do not over mix or the dough will be stiff.
- Add the flour, baking soda, and salt. Mix until everything is incorporated. Add the chocolate chips and stir until they are evenly distributed.
- Scoop the dough with a small cookie scoop {or about ½ tablespoon} into your hand and roll until smooth. Place on a silicone {or parchment} lined baking sheet and add a few additional mini chocolate chips to the top {if desired}.
- Bake for 7-9 minutes. You want to remove them from the oven when they are puffy and just starting to turn golden. The key to getting the super soft cookie is to not over bake them. Once you remove them from the oven let them cool completely on the cookie sheet {if you can wait that long}. This will allow them to set up perfectly.
- Store in an airtight container at room temperature {or in the refrigerator} for up to 4 days or freeze for up to 3 months.
Notes
- Use mini chocolate chips for best results. Mini chocolate chips are the perfect size for these tiny chocolate chip cookies. A regular sized chip can be used but will need to be chopped into smaller pieces. Mini M&M’s would be a great substitute.
- To get a good and consistent size, use a small cookie scoop or 1/2 tablespoon. Half of a tablespoon is the perfect amount of cookie dough.
- Roll the cookie dough in your hand before placing it on the baking sheet. Rolling the dough in your hand gives you a nice smooth and thick cookie.
- Add a few additional mini chocolate chips to the top of each cookie before baking. This will help to get the perfect amount of chips on the top.
- Do not over bake the mini cookies. It is important that mini desserts do not get over baked, especially when we are used to making larger cookies. Remove them from the oven as soon as they are set. NOTE: They may look under-baked.
- Allow the cookies to cool on the baking sheet. This step along with not over baking ensures that the cookies stay soft and bake perfectly.
