Easy Mini Chocolate Chip Cookies

5 from 29 votes

These mini chocolate chip cookies are the perfect size. They also bake up perfectly and you don't need a mixer because they start with melted butter.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 143kcal

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.

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.