These Mini Chocolate Cookies are small, bite-sized chocolate cookies filled with a variety of milk, white, and semi-sweet chocolate chunks.Jump to Recipe
Mini Double Chocolate Cookies Recipe
Mini Cookies are perfect to throw in your kids lunch box, serve at a party, or just enjoy for fun! And the only thing better than a mini chocolate cookie is a mini DOUBLE CHOCOLATE cookie!
Ingredients for Double Chocolate Mini Cookies
- Salted Butter (softened) – I always use salted butter in my cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
- Granulated Sugar – The sugar in this recipe gives our cookies a perfectly crisp edge.
- Brown Sugar – We’ll use brown sugar too because it keeps the cookie nice and soft.
- Vanilla Extract
- All Purpose Flour
- Unsweetened Cocoa Powder – You can use regular, unsweetened cocoa powder or my favorite dutch processed cocoa powder for a richer flavor and darker color.
- Baking Soda – Baking soda will help the cookies spread and become chewy.
- Mixed Chopped Chocolate – I like to chop up a mix of white, milk and semisweet chocolate bars for these double chocolate cookies. You can find them in the baking aisle by the cocoa powder. My favorite brands for baking chocolate bars are Lindt, Ghirardelli, and Cadbury. Make sure you chop the chocolate pieces up really small because these are mini cookies.
How to Make Bite Sized Chocolate Cookies
- Begin by preheating your oven to 350°F.
- Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat, then set side.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together the butter, sugar, and brown sugar until thoroughly combined.
- Next, add in the egg and vanilla, then continue to mix until thoroughly combined.
- Now add in the dry ingredients (flour, cocoa powder, baking soda, and salt), then mix until a soft dough forms.
- Chop your chocolate bars in small pieces, then add to the dough. Mix until the chocolate chunks are evenly distributed throughout the dough.
- Use clean hands to break the dough into small, 2 tsp size pieces. You can either roll each portion into a smooth ball or leave the pieces jagged from breaking the dough. I usually don’t roll these ones for a more textured look.
- Arrange your small portions of chocolate dough evenly on your prepared baking sheet.
- Bake the cookies in your preheated oven for 5-7 minutes or until the cookies have spread, flattened, and no longer look wet and glossy in the center.
- After baking, allow the cookies to cool directly on the pan prior to serving.
- Store your cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.
How to store your mini cookies:
You can store your mini chocolate cookies in any airtight container right on the counter for up to 3 days. If you want them to last longer, you can also store them in the freezer for up to 3 months.
What size is a mini cookie scoop?
Believe it or not, you can find a cookie scoop in nearly any size! If you want tiny cookies and would rather scoop each cookie instead of breaking the cough apart into pieces, check out this 1 tsp cookie scoop!
What is a good chocolate bar to chop and put in cookies?
My favorite chocolate bars to chop up and put in cookies are Lindt, Ghirradelli, or Cadbury. You can find these in the baking aisle by the cocoa powder.
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Mini Chocolate Cookies
- 3/4 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mixed chopped chocolate
- 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, cocoa powder baking soda and salt. Mix until a soft dough forms.
- Mix in the chopped chocolate 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° 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.