Mini Chocolate Chip Cookies are great for so many reasons! They’re bite sized, so they are perfect for tiny hands. This recipe also makes quite a few cookies so I love to serve them at parties or for large groups.Jump to Recipe
Bite Sized Chocolate Chip Cookies Recipe
Sometimes tiny cookies can dry out easily, but not this recipe! This recipe is crafted specifically for mini cookies, so all of the ratios are perfect for ensuring a soft and chewy cookie. Plus, they store great in the freezer so I love to keep a big batch in there and pull one out whenever I have a sweet tooth.
Ingredients for Chocolate Chip Cookie Bites
- Salted Butter (softened) – I always used salted butter, but if you only have unsalted, just add a pinch of salt to the dough.
- Granulated Sugar
- Brown Sugar – We’ll use more brown sugar in these cookies to keep them super soft and chewy.
- Vanilla – There’s a lot of vanilla in this recipe, but just trust me! It gives the cookie the PERFECT flavor. This is my favorite vanilla.
- All Purpose Flour
- Baking soda – this will give the cookie some lift and volume, rather than just flattening like a pancake.
- Salt – I always use this Redmond Real Salt.
- Mini Chocolate Chips – I use mini chocolate chips so that there are several pieces of chocolate in each cookie and chocolate in every bite. You could also chop up a chocolate bar instead.
How to Make Mini Chocolate Chip Cookies
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- Using a stand mixer or electric hand mixer, cream together the butter, granulated sugar, and brown sugar until thoroughly combined.
- Add in the egg and vanilla and continue to mix until combined.
- Next, add in the flour, baking soda, and salt. Mix until a a soft dough forms.
- Add in your mini chocolate chips and stir until evenly distributed throughout the dough.
- Use clean hands to break the dough into small portions, about 2 tsp each, then place on your prepared baking sheet.
- You can roll the cookie dough portions into balls, or just leave them as is after breaking the dough apart. I usually just leave them as is.
- Arrange the cookie dough evenly on your cookie sheet.
- Bake in the preheated oven for 5-7 minutes or until the cookies have spread, flattened, and no longer look wet and glossy in the centers.
- Allow the mini cookies to cool directly on the pan.
- Store your bite-sized chocolate chip cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
Can I substitute mini chocolate chips for regular chocolate chips?
Definitely! Most of the time you can use regular and mini chocolate chips interchangeably. The only difference in the final cookie would be a large amount of small chocolate pieces versus a small amount of larger pieces of chocolate.
What are mini chocolate chips good for?
Mini chocolate chips are good for so many things! This mini chocolate chip cookie recipe, Edible Eggless Cookie Dough, Cookie Dough Dip, and more! You can also substitute them in place of regular semi-sweet chocolate chips in any of your favorite recipes.
What size is a mini cookie scoop?
Believe it or not, you can find a cookie scoop nearly any size! If you want tiny cookies and would rather scoop each cookie instead of breaking the dough apart into pieces, check out this 1 tsp cookie scoop!
More from Cookies for Days
Mini Chocolate Chip Cookies
- 1 cup butter
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tbsp vanilla
- 3 cups all purpose flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 2 cups mini chocolate chips
- Preheat your oven to 350° F.
- Cream together the butter and both sugars until thoroughly combined.
- Add in the egg and vanilla. Mix until well combined.
- Add in the flour, baking soda and salt. Mix until a soft dough forms.
- Mix in the chocolate chips until evenly distributed.
- Break the dough into small, approx 2 tsp portions. You can roll the cookie dough into a ball or you can leave them as is after you break the dough into portions. I usually just break the dough and leave it.
- Arrange on your baking sheet.
- Bake at 350° F for 5-7 minutes, or until the cookie has spread, flattened and no longer looks wet and glossy in the center.
- Allow the cookies to cool on the pan.
- Store in an airtight container for up to 3 days or in the freezer for up to 3 months.