These Itty Bitty Chocolate Chip Cookies are perfectly poppable mini cookies that everyone will love! They’re a little crispy, a little chewy, and a whole lot of delicious!
You’ll Love These Bite-Sized Small Chocolate Chip Cookies
These Mini Chocolate Chip Cookies are bound to be a hit with the whole family thanks to their adorable size, sweet flavor, and perfect texture! Each bite is pure bliss, and it will be hard to stop with just one (or ten), which is fine because they’re MINI!
This recipe yields between 125 and 250 mini cookies, depending on the size you choose! That’s right; we have mini cookies and super mini itty bitty teeny tiny cookies – which ones you make is up to you! Please just don’t hate me for the slightly tedious prep of portioning out the dough!
Small Chocolate Chip Cookie Ingredients
- Salted Butter
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- All-Purpose Flour
- Non-Fat Milk Powder
- Baking Soda
- Sea Salt
- Mini Chocolate Chips
Not only will you love these cookies for their cute size and delicious flavor, but you’ll also appreciate the recipe for its simple ingredients! The majority of the ingredients are pantry staples that you likely already have on hand, making for a treat you can whip up anytime!
One ingredient you may be wondering about is cornstarch since this is usually used in liquid recipes as a thickener. Even though this recipe calls for just 1 tablespoon of cornstarch, it makes a big impact texture-wise; this is what gives the cookies their soft and chewy texture! Therefore, I do not recommend skipping it!
Substitutions and Variations
- Unsalted Butter – Salted butter can be replaced with unsalted butter if that’s what you already have on hand. To make this swap, you will need to add an additional 1/4 teaspoon of salt to the recipe with the dry ingredients.
- Chocolate Chips – Feel free to make this recipe with mini white chocolate chips, mini peanut butter chips, or a combination of your favorite! You can even make these cookies with mini M&Ms. To bake up some fun holiday cookies, use holiday-colored M&Ms.
- Cookie Size – Choose your cookie size! For tiny cookies, portion the dough out into teaspoon-sized portions (about 5g of dough). To make mini cookies that are a bit bigger than the tiny cookies, portion the dough out into tablespoons (about 10g of dough).
- Milk Powder – If needed, powdered milk can be left out of this recipe as it doesn’t impact the texture. However, it does add a nice flavor depth to the cookies, which is absolutely delicious!
How To Make Mini Chocolate Chip Cookies
Step 1: Cream the salted butter, granulated sugar, and light brown sugar together in the bowl of a stand mixer that’s fitted with a paddle attachment. Mix for 2 minutes, stopping to scrape the sides of the bowl halfway through.
Step 2: Add the egg and then mix only until the yolk has become streaky throughout the dough.
Step 3: Pour in the vanilla extract and mix for just a couple of seconds.
Step 4: Whisk the all-purpose flour, non-fat milk powder, cornstarch, baking soda, and sea salt together in a medium mixing bowl.
Step 5: With the mixer on low speed, slowly add in the flour mixture a little at a time. Once the dry ingredients have all been added, increase the mixer to medium speed and mix just until combined.
Step 6: Use a rubber spatula to mix up any loose flour from the bottom of the bowl into the cookie dough.
Step 7: Add in the mini chocolate chips and mix at low speed only until the chips have been evenly dispersed throughout the dough. Be careful not to overmix the dough!
Step 8: Scoop the dough out into portions for your desired size of mini cookie. Then, place them on a baking sheet that’s lined with parchment paper about 1/4-inch apart. Afterward, press additional mini chocolate chips into the top of the cookies.
Step 9: Bake the cookies one baking sheet at a time until the edges of the cookies turn light brown. Then, remove them from the oven and allow them to cool on the pan for a couple of minutes before transferring them to a wire rack.
Mini Chocolate Chip Cookie Recipe Tips
- Measured Ingredients – For more accurate baking, you can measure the dry ingredients using a kitchen scale instead of using measuring cups. Using the correct amount of dry ingredients can make or break your cookies, especially when it comes to flour. Too much flour will result in dry, crumbly cookies instead of the deliciously chewy texture we’re going for. Therefore, I really encourage you to learn How To Measure Flour to create the best chewy cookies! I have included the weighted measurements for each on the recipe card in case this is your preferred method of baking!
- Stand Mixer – I highly recommend using a stand mixer for this recipe as this does produce a lot of dough that’s quite thick. I’d also suggest using a flour shield if you have one! This will contain the mess better as the dry ingredients are added into the mixer while it’s mixing on low speed.
- Mixing Cookie Dough – Be careful not to overmix the cookie dough when making this recipe! Only use the mixer as directed in the recipe instructions. Overmixing the dough will add too much air, which will create flat, crispy cookies.
- Two Cookie Sheets – Since this mini cookie recipe yields a lot of cookies, it’s best to use multiple baking sheets. Especially since each batch cools on the baking sheet before being removed, it’s also important to note that the cookie dough shouldn’t be placed onto a hot baking sheet. Doing so will alter the texture of the cookies, affecting the final result!
- Fresh Parchment Paper – Placing fresh parchment paper onto the baking sheets in between each batch will ensure evenly baked cookies!
How To Store Small Chocolate Chip Cookies
Transfer the cooled mini cookies into an airtight container or a Ziploc bag with the excess air squeezed out of it. Afterward, store the cookies at room temperature and enjoy them within 3 to 4 days.
Since this recipe makes a large number of cookies, they’d be great for sharing! Place a handful inside of cellophane bags and tie them off with a ribbon. Then, give them to friends, family, or co-workers as a fun treat!
Can Mini Chocolate Chip Cookies Be Frozen?
Yes, these Mini Chocolate Chip Cookies can be frozen! To freeze, place the baked cookies on a baking sheet in a single layer. Then, transfer the sheet into the freezer to flash freeze the cookies; this will prevent them from all sticking together in one big clump!
Once the cookies are frozen, transfer them into a freezer-safe container or a Ziploc bag with the excess air squeezed out of it. Then, store the cookies in the freezer to enjoy for up to 3 months.
You can also learn How To Freeze Cookie Dough! This easy trick allows you to save the dough to bake it off later. OR you can make some cookies now and save some cookie dough for later!
Mini Chocolate Chip Cookies FAQs
To prevent overmixing the dough, only mix the ingredients until they’re just incorporated or for the length of time that’s recommended in the recipe instructions. If you’re concerned about overmixing the dough, I’d suggest mixing in the mini chocolate chips with a rubber spatula or with your hands.
Yes, a silicone baking mat can be used in place of parchment paper. However, keep a closer eye on the cookies as they’re baking since silicone mats tend to cause the cookies to bake a bit faster. I’d also suggest wiping the mat down in between batches to keep it clean!
I recommend using a tablespoon to produce cookies that are all the same size.
To avoid Unincorporated dry ingredients at the bottom of the bowl, use a rubber spatula or your hands to work the drier, unmixed ingredients into the wet ingredients before baking.
Just be sure NOT to use the mixer, as this won’t be effective. Instead, doing so will just overwork the dough and result in flat, crispy cookies.
If your cookies are hard and crunchy, it’s possible that too much flour was added to the dough, the cookie dough was overmixed, or the cookies baked for too long.
For tiny cookies, measure the dough out into 5 grams each. For mini cookies, the dough should be 10 grams each.
Yes, this recipe can be used for regular-sized cookies as well. The baking time will just need to be increased. And you can even make Giant Cookies with this recipe!
More Cookie Recipes
- Triple Chocolate Chip Cookies
- DoubleTree Cookies
- M&M Chocolate Chip Cookies
- Pan Cookies
- Soft Sugar Cookies
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Mini Chocolate Chip Cookies Recipe
- 2 Cookie sheets
- ¾ cup salted butter 170g, softened
- ¾ cup light brown sugar 150g, packed
- ½ cup granulated sugar 115g
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 260g, spooned and leveled
- 2 tablespoons powdered milk 11g
- 1 tablespoon cornstarch 8g
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 2 cups mini chocolate chips reserve some for topping
- Preheat the oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
- In a large bowl or stand mixer (I highly recommend a stand mixer for this recipe) fitted with a paddle attachment, cream together the ¾ cup salted butter, ½ cup granulated sugar, and ½ cup granulated sugar at medium speed for 2 minutes, scraping down the sides of the bowl halfway through.¾ cup salted butter, ½ cup granulated sugar, ¾ cup light brown sugar
- Add 1 large egg and mix just until the yolk is streaky throughout the dough.1 large egg, 1 teaspoon vanilla extract
- Add 1 teaspoon vanilla extract and mix just for a couple of seconds.
- In a medium mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons powdered milk, 1 tablespoon cornstarch, ½ teaspoon baking soda, and ¾ teaspoon sea salt. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.2 cups all-purpose flour, ½ teaspoon baking soda, ¾ teaspoon sea salt, 1 tablespoon cornstarch
- Add all but a ¼ cup of the 2 cups mini chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated.2 cups mini chocolate chips
- Portion the dough out into teaspoon-sized portions (5g each) for tiny cookies or tablespoons (10g each) for mini cookies, placing them at least ¼-inch apart on each prepared baking sheet. Press additional chocolate chips into the top of the cookies.
- Bake the cookie sheets one at a time for 5 to 6 minutes, the edges will just be turning light brown. While the first batch bakes, use the second baking sheet to prepare the next batch.
- Once baked, remove from the oven and allow to cool for a couple of minutes before transferring to a plate or wire rack. Add fresh parchment paper and prepare the next batch.
- This recipe yields 125 10g cookies or 250 5g cookies.
- Do not omit the cornstarch, it is key for the soft and chewy texture.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you’ll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won’t be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.