Soft, chewy and utterly charming—these mini chocolate chip cookies are impossible to resist. The recipe is simple, requires no chilling, and yields tiny cookie bites perfect for snacking with a glass of milk.
Updated with new photos and recipe tips on April 20, 2024
Think of these mini chocolate chip cookies as little bites of joy. They’re soft, chewy, packed with chocolate chips, and visually irresistible. Their small size makes them ideal for dessert tables, parties, or whenever you want a perfectly portioned treat.
The method is quick and straightforward and was specifically tested for tiny cookies made from 1 to 1.5 teaspoons of dough each. When shaped and baked, these small dough portions spread into evenly sized, tender mini cookies.
Making Bite-Sized Cookies
- Preheat the oven to 350°F (180°C) and line your cookie sheets with parchment paper or silicone baking mats. This recipe makes a large batch, so have multiple sheets ready.
- Whisk together the melted butter, brown sugar and granulated sugar until the butter is fully incorporated and you no longer see pools of butter on the surface.
- Using melted butter gives these cookies a softer, chewier texture and eliminates the need for an electric mixer.
- Whisk in the egg and vanilla extract until evenly combined.
- Add the flour, cornstarch (cornflour in Australia/UK), baking soda and salt. Stir or whisk until the dry ingredients are fully combined; the dough will be slightly sticky, which is normal.
- Cornstarch helps create an extra-chewy texture.
- Fold in 3/4 cup of chocolate chips, reserving about 1/4 cup to press onto the tops of the cookies after baking.
- Scoop the dough into portions of about 1 to 1.5 teaspoons each using a small cookie scoop, melon baller, or teaspoon. Drop the dough onto the prepared sheets about 1 to 1.5 inches (2.5–3 cm) apart. There’s no need to roll the dough into smooth balls—just drop them as-is.
- Bake one sheet at a time in the center of the oven for about 4–6 minutes, or until the tops appear just set. Because these cookies are small, they can go from perfect to overbaked very quickly—start checking around 4 minutes.
- Allow the cookies to cool on the baking sheet for at least 5 minutes. While they cool, press a few of the reserved chocolate chips into the tops of each cookie for a pretty finish.
Note: This recipe is formulated for mini cookies. If you try the same dough for large cookies, it may spread too thin.
No matter your age, these tiny chocolate chip cookies are always a hit:
- Soft and chewy
- Loaded with chocolate chips
- Perfectly bite-sized
- Quick and easy thanks to melted butter
- No chilling required
The recipe card below lists ingredients, equipment, instructions, notes and nutrition information for making about 60 mini cookies.
Mini Chocolate Chip Cookies
Equipment
- Cookie sheets
Ingredients
- 1/2 cup unsalted butter (112 g), melted and cooled
- 1/2 cup brown sugar (105 g)
- 1/3 cup granulated sugar (67 g)
- 1 1/2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour (188 g)
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips (180 g), divided
Instructions
- Preheat oven to 350°F (180°C) and line cookie sheets with parchment or silicone mats.
- In a medium bowl whisk together the melted butter, brown sugar and granulated sugar until the butter is fully incorporated.
- Whisk in the egg and vanilla extract until smooth.
- Add the flour, cornstarch, baking soda and salt. Stir until combined; the dough will be slightly sticky.
- Fold in 3/4 cup chocolate chips.
- Form dough into portions about 1–1.5 teaspoons each and place about 1 inch apart on the lined sheets. If reusing a cookie sheet, make sure it has cooled before adding more dough.
- Bake one sheet at a time for 4–6 minutes, watching closely so they don’t overbake. The tops should look just set.
- Cool on the baking sheet for at least 5 minutes. Press a few reserved chocolate chips into each cookie while cooling.
Notes
- Make ahead: The dough can be covered and refrigerated up to 48 hours. When ready, preheat the oven, portion the dough and bake as directed.
- Nutrition: Values are estimates per cookie assuming 60 mini cookies.
- Storage: Store in an airtight container at room temperature up to 4 days. Freeze cooled cookies up to 2 months with parchment between layers. Thaw in the fridge, then bring to room temperature.