Mini chocolate chip cookies because everything in miniature is better! Loaded with mini chocolate chips these are so fun to eat! One batch makes 12 dozen.
On the flip side, you might also like our jumbo chocolate chip cookies or our deep-dish chocolate chip cookies!
Watch our step by step video!
Mini Chocolate Chip Cookies
Mini chocolate chip cookies are fun to eat and fun to make. You’d need 4-6 of these babies to equal one regular-sized cookie! They bake up quickly (5-7 minutes) and are so fun to pop right into your mouth. These always go so fast and are a hit with kids. The perfect size for little hands.
Mini Chocolate Chip Cookie Ingredients
- Butter: I always use salted butter (room temp or slightly softened), but you can use unsalted butter if you prefer.
- Sugars: You’ll need brown and white sugar for the perfect sweetness and texture.
- Eggs: Room-temperature eggs give the cookies structure.
- Vanilla extract: for flavor.
- All-purpose flour: bleached flour, unbleached flour, bread flour. Any of these will work.
- Baking Soda, Baking Powder, and Salt: for leavening, texture, and flavor.
- Chocolate Chips: Mini semisweet chocolate chips are perfect, but you can use whatever you’d like.
How To Make Mini Chocolate Chip Cookies
Prep
Preheat the oven to 375 degrees and line a few baking sheets with parchment paper.
DOUGH
Cream butter and sugars together. Mix in eggs and vanilla. Add dry ingredients and mix until soft dough forms.
Stir in mini chocolate chips.
SCOOPING
Use a teaspoon to form the first cookie dough ball (a heaping teaspoon of dough). Then I just eyeball the rest. Pick up a large portion of dough and simply break off teaspoon-sized balls of cookie dough and place them on a baking sheet (about 24 to a sheet).
I don’t roll them into balls, I just break the dough into pieces. Remember, we’re making over 12 dozen cookies—skipping the step of rolling them into balls will save you time.
BAKING
Bake the cookies for 5-7 minutes, or until the bottoms are light brown. Cool on baking sheets for a few minutes and then transfer to wire cooling racks.
How Many Cookies Will This Recipe Make?
Normally a recipe like this would make about 3 dozen regular-sized cookies. This one makes over 12 dozen itty-bitty cookies!
Can I use Regular Chocolate Chips?
You absolutely can. I like using mini chocolate chips for better distribution throughout the dough. Every tiny cookie is loaded with mini chips for the perfect bite!
How To Store Chocolate Chip Cookies
Store cookies in an airtight container and they’ll stay fresh for at least 3 days.
Can This Recipe Be Halved?
Yes. The ingredients should easily enough be able to be divided in half to make 6 dozen mini cookies, but I highly recommend making a full batch. They’ll go quickly and are super tiny.
Tips for Making Chocolate Chip Cookies
- Use room temperature ingredients. Butter can be slightly chilled, but should be soft when your thumb is pressed into it.
- Use an electric mixer. A stand mixer or electric hand mixer works great. You can make cookies by hand, but an electric mixer is best for creaming the butter and sugar together.
- Bake on light cookie sheets. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.
Mini Chocolate Chip Cookies Recipe
Mini Chocolate Chip Cookies (Itty Bitty!)
Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups mini chocolate chips (1 bag)
Instructions
- Preheat oven to 375 degrees. Line a couple of baking sheets with parchment paper or a nonstick baking mat, if desired.
- Cream butter and sugars together until very fluffy. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Stir in flour, baking soda, baking powder, and salt until just combined. Mix in chocolate chips.
- Drop teaspoon sized cookie dough portions onto baking sheets, about 24 per sheet.
- Bake cookies for 5-7 minutes, or until bottoms are slightly golden. Allow cookies to cool on baking sheets for a few minutes before transferring to wire cooking racks.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Is this the right amount of flour? It seems like a lot in comparison to rest of ingredients
It’s correct!
Thank you!
Love this recipe. I made one recipe right by the recipe and a second batch using mini M&M’s. I took them to an damily outing that had lots of children and teens. They were a HUGE hit. Thank you for the recipe. I will be making these often.
Mini M&Ms are such a great idea! I’ll have to make those too!
Great chocolate chip cookies. I have never been able to make chocolate chip cookies without them coming out flat. I did use butter crisco instead of butter and half dark brown sugar with half light. Also made a little bigger with a cookie scoop. I got 56 delicious round top cookies. Thank you for the great recipe ❤️
Awesome!
Would it be fine if i used regular sized chocolate chips with this recipe?
Yep!
So easy to mix up and soo delicious! I used a gallon zip lock and cut the corner off then squeezed some out, pinched it off and put it on the pan. The cookies came out so uniform and it went way faster than scooping! My kids were stealing them off the pan before they could even cool off!
Great idea to save time!
The recipe mentions storing in the freezer. Is that the dough or after baking?
I typically freeze the cookies after baking.
Two questions quick questions.
do you use salted butter or unsalted?
also should there be any chilling for the mix before baking?
I use salted butter and do not chill the dough.