Description
There’s something irresistibly nostalgic about the smell of freshly baked chocolate chip cookies wafting through the kitchen — it wraps around you like a warm blanket. Now imagine that comfort, but in the tiniest, most snackable form: mini chocolate chip cookies. These little golden-brown gems are a bite-sized version of everyone’s favorite classic, and they come with all the same gooey centers, crispy edges, and chocolatey bursts you love — just in a much more adorable package.
Mini cookies have a way of sparking joy in both kids and adults alike. Maybe it’s because they remind us of lunchbox surprises, late-night baking sessions, or sharing a plate of treats with friends while talking about everything and nothing. These cookies are made for moments like that — for the small joys, the sweet pauses in between our busy days.
What I especially love about this recipe is how easy it is to whip up a batch. Whether you’re prepping snacks for a family road trip, making party favors, or just craving something sweet without overindulging, these cookies check all the boxes. You can even double the batch and freeze half — perfect for those moments when you just need something chocolatey, fast.
Ingredients
1 cup (226 g) unsalted butter, at room temperature
¾ cup (160 g) brown sugar, packed
¼ cup (50 g) granulated sugar
1 large egg
1 tablespoon vanilla extract
2 ¼ cups (280 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups mini semi-sweet chocolate chips
Instructions
Step 1: Cream the butter and sugars
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large mixing bowl, cream the room-temperature butter with both sugars. You’re looking for a light, fluffy texture here — it usually takes about 2-3 minutes with an electric mixer on medium speed. This is when the cookie magic really begins!
Step 2: Add the egg and vanilla
Crack in your egg and pour in the vanilla extract. Blend just until the egg is fully incorporated. The mixture should look smooth and creamy, with a soft golden hue.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, stirring gently until combined. The dough will feel soft and slightly sticky — that’s perfect!
Step 4: Fold in the mini chocolate chips
Gently fold in the mini chocolate chips, making sure they’re evenly distributed. There’s something so satisfying about those tiny specks of chocolate showing up in every single bite.
Step 5: Scoop tiny cookies
Use a ½ teaspoon or small cookie scoop to portion out tiny balls of dough onto your prepared baking sheets. Space them about 1 inch apart — they won’t spread too much, but they do need a little breathing room.
Step 6: Bake to golden perfection
Bake the cookies for 5 to 6 minutes, or until the edges are just beginning to turn golden brown. The centers might look a little soft — don’t worry, they’ll set up beautifully as they cool. Let them rest on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
These cookies are easy to adapt — toss in a handful of chopped nuts, use white chocolate chips, or even swirl in some peanut butter chips for variety. They’re versatile and forgiving, making them a great baking project for little hands to help with.