These Mini Chocolate Chip Cookies are the softest, chewiest chocolate chip cookies in bite-size form! This one-bowl, no-chill recipe makes the BEST chocolate chip cookies for a quick and easy treat!
Do you love chocolate chip cookies as much as I do? You'll love my favorite recipe on the blog ever... yes, you heard that right... Bakery Chocolate Chip Cookies!
Into chocolate? I have a whole section on the bloggy dedicated to my fav recipes. Check out my Triple Chocolate Brownies and Chocolate Sprinkle Cake!
Why You'll LOVE This Recipe
Bite-Sized: Mini chocolate chip cookies are the perfect size for a small treat. They're easy to pop in your mouth and can be enjoyed if you aren't in the mood to fully indulge or need a quick burst of something sweet!
Easy: These cookies are made in one bowl with a whisk, do not require any chill time, and are ready to eat in less than 20 minutes!
Perfect for Sharing: Because they're small, these cookies are easy to share with friends and family. They're awesome for parties or gatherings where you want to offer a sweet treat that everyone can enjoy.
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies. Read "Expert Tips" below for more information.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips for the best texture!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the mini chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.
STEP 5: Roll each dough ball into 2- teaspoon-sized dough balls (20g of batter). Top each dough ball with additional mini chocolate chips for a bakery-style look.
STEP 6: Bake the cookies for 5-7 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Frequently Asked Questions
Yes, you can use regular chocolate chips instead of mini ones. However, using mini chocolate chips will give you a better ratio of cookie to chocolate in each bite and creates a better texture overall.
These cookies are finished baking when the edges are light golden brown, the centers are set but still slightly soft to the touch, and they have spread and flattened. They will continue to set as they cool on the baking sheet, so it's important not to overbake them. They are mini, so they only take about 5-7 minutes to bake.
Expert Tips
- Measure ingredients accurately: Use a kitchen scale to measure your ingredients by weight, as accurate measurements are crucial to ensure the best results. If you don't have a scale, spoon flour into your measuring cup before leveling off the top.
- Pans: Place the cookie dough on room temperature pans or pans that have cooled instead of hot or warm pans, as this will ensure the structure of the cookie is maintained.
- Don't overbake: Overbaking can result in dry and crispy cookies. Take the cookies out of the oven when the edges are light golden brown and the centers are slightly soft. They will continue to firm up as they cool.
- Customize the recipe: Mini chocolate chip cookies can be customized in many ways. You can add nuts, oats, coconut flakes, or crushed candy to the dough for added flavor and texture.
Storing and Make Ahead
To store your mini chocolate chip cookies, allow them to cool completely and then place them in an airtight container or resealable plastic bag for up to 4 days or in the freezer for up to 3 months. Thaw the cookies at room temperature for a couple of hours before serving.
To make these cookies ahead of time freeze the dough by shaping it into balls and placing them on a baking sheet lined with parchment paper. Freeze the balls for 15 minutes before transferring them to a resealable freezer bag for up to 3 months.
Related Recipes
Print
Mini Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 36 cookies 1x
- Category: Cookies, Mini, Chocolate
- Method: Bake
- Cuisine: American
Description
These Mini Chocolate Chip Cookies are the softest, chewiest chocolate chip cookies in bite-size form! This one-bowl, no-chill recipe makes the BEST chocolate chip cookies for a quick and easy treat!
Ingredients
- ½ cup (110g) unsalted butter, melted
- ½ cup (120g) light brown sugar
- ¼ cup (53g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 2 cups (280g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups (270g) mini chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the mini chocolate chips.
- Roll the dough into 2-teaspoon-sized (20g) balls.
- Push additional chocolate chips into the tops of each dough ball for a bakery-style look.
- Bake the cookies for 5-8 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 280g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Don't overbake: Overbaking can result in dry and crispy cookies. Take the cookies out of the oven when the edges are light golden brown and the centers are slightly soft. They will continue to firm up as they cool.
Keywords: Mini Chocolate Chip Cookies, Mini Cookies, Chocolate Chip Cookies
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