The Best Mini Chocolate Chip Cookies Recipe

These perfect The Best Mini Chocolate Chip Cookies are made with classic pantry staples like rich butter, both white and brown sugars, pure vanilla extract, and of course, plenty of mini chocolate chips. The result is a soft, chewy, and irresistibly buttery cookie that’s bite-sized and completely delicious. They are perfect for bake sales, school lunches, or a sweet treat any time of year and make about 4 dozen cookies.

The Best Mini Chocolate Chip Cookies Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups mini chocolate chips

How To Make The Best Mini Chocolate Chip Cookies

1. Preheat the oven and prepare the pans: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Cream the butter and sugars: In the bowl of a stand mixer or with a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until the mixture is light, pale, and fluffy. This step is crucial for a soft, chewy cookie.
3. Add the wet ingredients: Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract and mix until just combined.
4. Combine the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures all the leavening is evenly distributed.
5. Mix the dough: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until the flour is incorporated. Do not overmix. Gently fold in the mini chocolate chips using a spatula.
6. Form and bake the cookies: Drop the dough by small, rounded teaspoons onto the prepared baking sheets, about 1-inch apart. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set but still look soft.
7. Cool and serve: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use room temperature ingredients: Using butter and eggs that are at room temperature allows them to combine smoothly with the sugars, creating a light, airy base for your cookies.
• Don’t overmix the flour: Once you add the flour, mix the dough just until no dry streaks remain. Overmixing can develop the gluten in the flour, resulting in a tough, dense cookie.
• Chill the dough for flavor: For an even richer, more complex flavor and a thicker cookie, you can chill the dough in the refrigerator for at least 30 minutes before baking.
• Use mini chocolate chips: The smaller size of the mini chocolate chips ensures that you get plenty of melty chocolate in every single bite of these tiny cookies.

What To Serve Mini Chocolate Chip Cookies

These classic mini cookies are perfect on their own, but a few simple additions can make them even better. Serve them with a tall, cold glass of milk for the ultimate pairing. For a warm dessert, serve them with a scoop of vanilla ice cream. They also pair wonderfully with a hot cup of black coffee or herbal tea.

How To Store Mini Chocolate Chip Cookies Leftovers

• Refrigerate: Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator, where they will last for about 1 week.
• Freeze: You can freeze baked cookies in a freezer-safe bag or container for up to 3 months. You can also freeze the raw dough: scoop the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

The Best Mini Chocolate Chip Cookies Nutrition Facts

• Calories: 95 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 60mg
• Total Carbohydrate: 12g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 1g

Frequently Asked Questions

• Why did my cookies spread too much? There are a few reasons cookies can spread. Your butter might have been too soft, your oven temperature might have been off, or you might have skipped the chilling step. For thicker cookies, make sure your butter is firm but malleable and chill the dough for at least 30 minutes.
• Can I use regular chocolate chips instead of mini? Yes, you can. The recipe works perfectly well with regular-sized chocolate chips, but mini chips give you a better chocolate-to-cookie ratio in a smaller cookie.
• How do I make these cookies softer and chewier? For a chewier cookie, use slightly less granulated sugar and slightly more brown sugar. The molasses in brown sugar helps keep the cookies soft and moist. Make sure not to overbake them; they should look slightly underdone in the center when you pull them out of the oven.

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• Three-Ingredient Brownies Recipe
• Tiny Strawberry Tarts Recipe
• Tiramisu Cheesecake Cups Recipe