Mini Chocolate Chip Cookies (Soft and Chewy!)
You’ll love these adorable Mini Chocolate Chip Cookies! Even though they only measure about 1.5″ in diameter, they are still perfectly soft and chewy, just like full-size cookies. You can make this cookie recipe without an electric mixer and no chill time so these cookies are ready quickly! Love cookies? Try this Single Serving Chocolate Chip Cookie next!
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Chocolate chip cookies are one of those irresistible standby treats that are always welcomed. This tiny version is super cute and great for snacking and party trays. Even though you are going to be scooping more cookies than usual (since they are so small), the recipe actually goes very quickly.
Why You’ll Love This Recipe
Everyone has a favorite chocolate chip cookie recipe! Some are soft, some are chewy, some are crisp.
This recipe is for soft and chewy mini chocolate chip cookies. The texture comes from the recipe makeup including the plentiful brown sugar and the short baking time–don’t overbake these!
Here’s a few more reasons why you’ll love this one!
- No electric mixer needed. The recipe starts with very soft butter so the cookies can be mixed quickly with just a spoon.
- No chilling required. Mix up the dough and bake. That’s it!
- Each mini cookie is only about 32 calories. Note that exact nutrition information may differ.
If you want a cookie recipe that you can make without an electric mixer, this recipe is for you! You can also use this recipe to make full size cookies. Use a larger cookie scoop and bake them a bit longer.
Ingredients in Mini Chocolate Chip Cookies
You don’t need much to make these mini chocolate chip cookies!
Unsalted Butter – Grab unsalted butter for these cookies. We’ll soften it in the microwave so it’s extra-easy to mix up.
Light Brown Sugar – Make sure to pack the brown sugar as you measure (yes, this is the complete opposite of how flour should be measured!) for accuracy. The brown sugar helps make these cookies perfectly chewy!
Granulated Sugar – Granulated sugar is included too.
Egg – Generally, it works best in baking if the ingredients are room temperature. I always forget to grab out a egg before I get started, but even taking the egg out 10-15 minutes in advance is really helpful! It will incorporate more easily into the dough and give better results overall.
Vanilla extract – Gotta have it for that classic chocolate chip cookie flavor! It does help to use a good quality (and never expired) extract.
Flour – Use all-purpose flour here (bleached or unbleached is fine). Be sure to measure the flour correctly. A kitchen scale is the best way to measure. Otherwise, I gently aerate the flour before spooning some gently into a measuring cup (do not pack it in!) and leveling it with the edge of a butter knife.
Baking Soda and a little Salt – Baking soda helps the cookie rise and the salt enhances flavors.
Mini Chocolate Chips – I use mini semi-sweet chocolate chips for these cookies. The recipe as written calls for 3/4 cup of chips, but if you’d like extra to add to the tops of the cookies be sure you have at least another 1/2 cup or so.
Favorite Baking Tools
For these mini cookies, I use a tiny scoop that I love!
Mini Cookie Scoop: this Mini Cookie Scoop (1/2 tablespoon) from Amazon can be used in a variety of ways, but I particularly like it for these mini cookies!
If you don’t want to buy another scoop, use a simple 1 teaspoon measuring spoon and scoop rounded scoops. You can spritz it with a little baking spray if you are having trouble with the dough sticking.
Can I Make Any Substitutions?
I know the feeling when you are ready to bake, but are out of a particular ingredient. It’s frustrating! Here’s a couple of commonly asked questions about substitutions and whether I suggest trying them for this recipe.
Sugar: If you are out of brown sugar, you can replace it with granulated sugar, but know that the cookies will lose a lot of their chewiness–and some of that classic chocolate chip cookie flavor. It can be done, but it’s not ideal!
The recipe does call for light brown sugar, but dark brown sugar could also be used if needed.
Chocolate Chips: It might be tempting to swap out full size chocolate chips if you don’t have minis, but I suggest using mini chips if possible! It’s tricky to get the larger chips evenly dispersed throughout these tiny cookies–and the mini chips just look so cute!
How to Make These Mini Cookies!
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
1 & 2: Gently microwave the butter until it is very soft, but not melted. Add the brown sugar and granulated sugar to the softened butter and cream together until smooth and completely combined.
3 & 4: Add in the egg and vanilla extract and stir together until just combined.
5 & 6: Add dry ingredients and mix together using a large spoon until just combined. Fold in the mini chocolate chips.
7 & 8: Scoop the tiny cookies with a 1/2 tablespoon (25MM) scoop or (alternatively) scoop slightly rounded scoops with a 1 teaspoon measuring spoon.
Bake until puffed and barely golden on the edges, about 8 minutes. I press additional chocolate chips into the tops of the cookies to make them a little more pretty!
How to Make the Dough in Advance
Though this is a no chill required cookie dough, you can certainly still prepare it in advance. Simply prep the dough and then refrigerate until needed up to 3 days. When ready to bake, allow the chilled dough to sit at room temperature for 30 minutes before baking so it’s easier to scoop.
How to Store the Cookies
These mini cookies store well over several days. Keep them in an air-tight container at room temperature for up to 5 days for the best flavor and texture. Be sure to cool the cookies completely before packing them up.
How to Freeze the Cookies
These cookies freeze so well! Cool them completely, pack in a freezer safe storage container (or bag) and freeze for up to 1-3 months. Thaw at room temperature.
FAQS for Cookies
Sometimes things just don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.
This problem could be one of two of things. First, the flour may have been measured incorrectly and too much was added. If you had a hard time getting all of the flour incorporated and the dough felt dry or crumbly, this was likely the problem. Pick up an inexpensive kitchen scale and use it every time you bake for perfect results!
The other scenario is that the cookies may have been overbaked. These cookies should be baked until they are just barely golden brown on the edges. Bake a test tray of just 5-10 cookies to get the timing right for your oven before baking all the cookies.
This problem is usually caused by a dough that is too warm. Perhaps the butter was melted instead of just softened or perhaps you are working in a very warm kitchen. If the dough seems sticky and hard to work with, give it an hour or two in the fridge to chill and the cookies should bake up much better.
Also be sure you are softening your butter enough that it mixes up easily, but not so much that it melts or partially melts.
Cookies can burn if left in the oven too long of course, but if you have consistent issues with burnt edges and overcooked baked goods, it’s time to invest in an oven thermometer. If the oven temp is off it can very negatively affect your baking–and even the best recipes won’t work correctly.
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Mini Chewy Chocolate Chip Cookies
Ingredients
- 8 tablespoons unsalted butter 4 ounces
- ½ cup light brown sugar 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- 1 egg room temp if possible
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 7.5 ounces
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- ¾ cup mini chocolate chips (plus more to sprinkle on top if desired, see notes)
Instructions
- Preheat oven to 350℉. Line two baking sheets with parchment paper.
- In a large microwave-safe bowl, gently microwave the butter in short 5-10 second intervals until it is very soft, but not melted.
- Add the light brown sugar and granulated sugar to the softened butter and cream together with a fork until smooth and completely combined.
- Add in the egg and vanilla extract and stir together with large spoon/wooden spoon until just combined.
- Add dry ingredients next: flour, baking soda, and table salt. Gently mix together until just combined.
- Fold in the mini chocolate chips using the spoon or a silicone spatula.
- Scoop the tiny cookies with a 1/2 tablespoon (25MM) scoop. Alternatively scoop slightly rounded scoops with a 1 teaspoon measuring spoon. Arrange scoops about 1.5" apart on a baking sheet.
- Bake (one sheet at a time) until puffed and barely golden on the edges, about 8 minutes. Since they bake so quickly, keep a close eye on the cookies. You might want to bake just a few at first to get the timing right. After the cookies come out of the oven, press additional mini chocolate chips into the tops of the cookies if desired. Do this quickly before they cool.
