🍪 Mini Chocolate Chip Cookies
These Mini Chocolate Chip Cookies are tiny, buttery, golden, and packed with chocolate chips in every bite. They’re soft in the center with lightly crisp edges, making them perfect for snack jars, lunchboxes, parties, cookie trays, or simply enjoying with a cup of milk or coffee.
Because they’re mini, they’re also wonderfully easy to bake in batches—and practically impossible to eat just one!
Recipe Information
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Bake Time: 8–10 minutes per batch
- Total Time: About 1 hour
- Yield: 45–55 mini cookies
- Difficulty: Easy
- Method: Oven-baked
Ingredients
For the Cookies
- 2 large eggs, room temperature
- 2½ cups (315 g) all-purpose flour
- 150 g (about ⅔ cup) unsalted butter, softened to room temperature
- 1 cup (200 g) packed brown sugar
- 1 packet vanilla sugar, or 1 teaspoon vanilla extract
- 1 cup (170 g) chocolate chips
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
1. Prepare the Oven
Preheat the oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
Set aside.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
3. Cream the Butter and Sugar
Place the softened butter and brown sugar in a large mixing bowl.
Beat with an electric mixer for 2–3 minutes, until the mixture becomes creamy and slightly fluffy.
If using vanilla sugar, add it at this stage.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition.
If using vanilla extract instead of vanilla sugar, add it now.
Scrape down the sides of the bowl as needed and mix until smooth.
5. Add the Dry Ingredients
Gradually add the flour mixture to the wet ingredients.
Mix on low speed just until a soft cookie dough forms.
Do not overmix—the dough should come together without being worked excessively.
6. Fold in the Chocolate Chips
Add the chocolate chips and gently fold them into the dough with a spatula.
Reserve a few chocolate chips for pressing onto the cookies before baking if desired.
7. Chill the Dough
Cover the bowl and refrigerate the dough for about 30 minutes.
Chilling helps prevent the mini cookies from spreading too much and gives them a thicker, more tender center.
8. Shape the Mini Cookies
Scoop out small portions of dough, approximately 1 teaspoon each.
Roll each portion lightly between your palms to form small balls.
Arrange them on the prepared baking sheets, leaving about 1½ inches (4 cm) between each cookie.
Press a few extra chocolate chips on top if desired.
9. Bake
Bake for 8–10 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Because these cookies are small, they can go from perfectly baked to overbaked quickly, so keep a close eye on them.
10. Cool
Remove the cookies from the oven and let them rest on the baking sheet for 3–5 minutes.
They will continue cooking gently from the residual heat.
Transfer them to a wire rack to cool completely.
Chef’s Tips
- Use room-temperature butter: It creams more evenly with the brown sugar.
- Don’t melt the butter: Melted butter will cause the mini cookies to spread much more.
- Don’t overmix: Mix just until the flour is incorporated.
- Chill the dough: This is especially important for small cookies because they bake so quickly.
- Watch the baking time: Mini cookies need less time than standard cookies.
- Use mini chocolate chips: They distribute more evenly throughout these small cookies.
- For softer cookies: Remove them when the centers still look slightly underbaked.
Delicious Variations
Double Chocolate Mini Cookies
Replace ¼ cup of the flour with ¼ cup unsweetened cocoa powder.
White Chocolate Mini Cookies
Replace half or all of the chocolate chips with white chocolate chips.
Chocolate & Hazelnut
Add ½ cup finely chopped toasted hazelnuts along with the chocolate chips.
Peanut Butter Chocolate Chip
Add ¼ cup creamy peanut butter to the butter and sugar mixture.
Cinnamon Mini Cookies
Add ½ teaspoon ground cinnamon for a warm, bakery-style flavor.
Salted Chocolate Chip Cookies
Sprinkle a tiny pinch of flaky sea salt over the cookies immediately after baking.
Make-Ahead Instructions
The cookie dough can be prepared up to 2 days ahead and refrigerated in an airtight container.
For longer storage, shape the dough into small balls and freeze them on a tray until firm. Transfer to a freezer-safe bag or container.
Bake directly from frozen, adding about 1–2 minutes to the baking time.
Storage
Store completely cooled mini cookies in an airtight container at room temperature for up to 5 days.
Keep them away from humidity to maintain their texture.
Freezing
Baked mini cookies can be frozen in an airtight freezer-safe container for up to 2 months.
Thaw at room temperature before serving.
Final Result
Tiny, golden Mini Chocolate Chip Cookies with buttery edges, soft centers, brown-sugar richness, and plenty of melty chocolate chips. They’re the perfect little bite for parties, snack time, or anytime a chocolate-chip-cookie craving strikes.