Mini Chocolate Chip Cookies are small, crisp-edged treats with soft centers that bake in under 10 minutes—perfect when you want a quick sweet bite. I make these often because they’re fast, easy to portion, and loved by kids and adults alike, and they pair well with variations like banana chocolate chip cookies when I want something different. After testing several batch sizes, I’ve settled on a method that gives reliable texture every time.
Why Make This Recipe
- They bake very quickly (about 8–10 minutes), so you get fresh cookies in under 20 minutes from start to finish.
- Mini size controls portions and makes them ideal for lunchboxes, parties, or nibbling without overindulging.
- The crisp outside and slightly chewy center create a satisfying contrast of textures.
- You can easily customize them (add nuts, oats, or spices) for variety or nutrition.
- Personal insight: I love this recipe because making mini cookies lets me test flavors fast—if a new addition works in mini form, it usually scales up well to regular cookies, as it did when I adapted to brown butter chocolate chip cookies.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 8–10 minutes per tray at 350°F (175°C)
- Total time: 20–25 minutes (including cooling)
- Servings: about 36 mini cookies (using 1/2 teaspoon scoops)
- Difficulty: Easy
- Method: Cream butter and sugars, fold in dry ingredients and chips, portion small scoops onto a lined baking sheet, and bake until edges are light golden.
My Experience Making This Recipe
My test batches showed that chilling the dough for 15–30 minutes helps keep the minis round and prevents too much spreading. I once overmixed and lost the tender crumb, so now I always stop mixing when the dry ingredients are just incorporated. That small discipline gave me consistent results, even when I experimented alongside recipes like heavenly brown butter pumpkin chocolate chip cookies.
How to Make Mini Chocolate Chip Cookies
Start by creaming 4 tablespoons (1/2 stick) softened unsalted butter with 1/4 cup granulated sugar and 1/4 cup packed brown sugar until light, about 2 minutes with a hand mixer. Add 1 large egg yolk and 1/2 teaspoon vanilla, then fold in 3/4 cup + 1 tablespoon all-purpose flour, 1/4 teaspoon baking soda, a pinch of salt, and 1/2 cup mini chocolate chips. Use a 1/2 teaspoon cookie scoop to portion dough (about 36 cookies) onto a parchment-lined baking sheet and bake at 350°F (175°C) for 8–10 minutes until edges are set and centers look slightly underbaked. Let cool on the pan 5 minutes, then finish cooling on a wire rack for the best texture.
Expert Tips for Success
- Use room-temperature butter and beat it until pale for the best lift; overbeating after adding flour develops gluten and makes cookies tough.
- Prefer mini chips or finely chopped chocolate so each tiny cookie has a nice chocolate-to-dough ratio and melts evenly.
- Chill the portioned dough 10–15 minutes on the sheet if your kitchen is warm—this reduces spreading and yields taller cookies.
- Bake on middle rack with an insulated baking sheet or a silicone mat to prevent over-browning on the bottom; rotate pans halfway through if using multiple racks.
- For a richer, nutty flavor try browning the butter briefly until it smells toasty, but cool it before creaming to avoid scrambling the egg—this technique is great for recipes like brown butter raspberry chocolate chip cookies and can be adapted here.
How to Serve Mini Chocolate Chip Cookies
- Arrange on a platter with a dusting of flaky sea salt for a bakery-style finish and to highlight the chocolate.
- Pack them with milk, coffee, or hot chocolate for an afternoon treat; they’re ideal for tea parties and kids’ snacks.
- Use them as bite-sized desserts on a dessert board next to nuts, dried fruit, and small squares of chocolate.
- For parties, place them in decorative mini cupcake liners to make them grab-and-go friendly.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days; layer with parchment to prevent sticking. To freeze, place cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months—thaw at room temperature for 20–30 minutes before serving. To refresh slightly stale cookies, heat in a 300°F (150°C) oven for 3–4 minutes or microwave a single cookie for 10–12 seconds on a microwave-safe plate.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend (make sure it contains xanthan gum) and reduce baking powder slightly; texture will be slightly more crumbly.
- Dairy-free: Use 1/2 stick (4 tbsp) coconut oil or vegan butter and dairy-free chocolate chips; chill the dough well as plant fats melt differently.
- Cheesecake-stuffed: For a showstopper try mini cheesecake centers—press a small dollop of sweetened cream cheese into the center of each dough ball before baking and seal edges; inspiration can be found in recipes like cheesecake-stuffed chocolate chip cookies.
- Flavor boost: Add 1/2 teaspoon cinnamon or swap half the vanilla for almond extract for a warm, nutty note.
Nutritional Highlights
Mini cookies are smaller in calories per piece compared with full-size cookies, which helps portion control—expect roughly 60–80 kcal per mini cookie depending on ingredients. They provide quick energy from carbohydrates and contain small amounts of protein from egg and chocolate. Allergens: contains wheat, egg, and dairy by default; adaptions for gluten-free or dairy-free are suggested above. For mindful eating, serve 2–3 minis per person as a standard treat portion.
Troubleshooting Common Issues
- Cookies spread too thin: Your butter is likely too warm or you over-creased the dough; chill the scooped dough 10–15 minutes and measure flour accurately by spooning into the cup and leveling.
- Cookies are dry or crumbly: You probably overbaked them or used too much flour; watch the oven closely and remove when centers still look slightly soft.
- Flat cookies with no lift: Check your baking soda/powder freshness and avoid overmixing after adding flour, which can prevent proper rise.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes—dough keeps well. Refrigerate the dough for up to 48 hours in an airtight container; bring scooped dough to the sheet and bake straight from the fridge, adding 1–2 minutes to baking time if chilled. For longer storage, freeze scooped balls on a tray, then move to a bag for up to 3 months and bake from frozen adding 1–2 minutes.
Q: What’s the best way to measure flour for consistent results?
A: Fluff the flour, spoon it into the measuring cup, and level with a knife; do not pack the cup. If you bake often, a digital scale is more reliable—3/4 cup + 1 tablespoon all-purpose flour equals about 105 grams.
Q: Can I scale this recipe up or down easily?
A: Yes, mini cookies scale linearly. Keep the same ratios and chilling guidance; if you bake many trays at once, rotate pans and monitor the first sheet to set the final bake time.
Q: How do I get the center soft but edges crisp?
A: Use slightly underbaked centers—remove the cookies when the edges are set and the center still looks a touch glossy. Cool on the pan for 4–5 minutes to finish setting; using a mix of granulated and brown sugar helps edges crisp while keeping centers tender.
Mini Chocolate Chip Cookies
- Total Time: 20 minutes
- Yield: 36 mini cookies 1x
- Diet: Vegetarian
Description
Delicious mini chocolate chip cookies with a crisp edge and soft center, perfect for quick treats.
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3/4 cup + 1 tablespoon all-purpose flour
- 1/4 teaspoon baking soda
- A pinch of salt
- 1/2 cup mini chocolate chips
Instructions
- Cream the softened butter with granulated and brown sugar until light, about 2 minutes.
- Add the egg yolk and vanilla, mix to combine.
- Fold in flour, baking soda, salt, and mini chocolate chips.
- Use a 1/2 teaspoon scoop to portion dough onto a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes until edges are set and centers look slightly underbaked.
- Let cool on the pan for 5 minutes, then finish cooling on a wire rack.
Notes
Chill dough for 10-15 minutes if your kitchen is warm to reduce spreading. Use room-temperature butter for the best lift.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg