These Bite Sized Mini Chocolate Chip Cookies are studded with mini chocolate chips and have that buttery classic taste! They can be made easily in one bowl and require no chill time, making this recipe a breeze! This recipe makes 60 mini cookies.

A child grabbing for a mini chocolate chip cookie from a small basket.
Kids love these bite sized mini chocolate chip cookies!

One of my favorite things to do as a trained pastry chef is learning not only how to make things TASTE great but they need to LOOK great too! These mini chocolate chip cookies are just like their big counterparts but shrunk into the most adorable little treats!

They are loaded with mini chocolate chips, and have that classic buttery flavor a good chocolate chip cookie has. Best of all is how easy these mini chocolate chip cookies are to make. You can make it in one bowl, and bake them right after because there is no need to chill them. Also this recipe makes 60 cookie- the perfect dessert for a crowd!

These mini chocolate chip cookies are a version of my small batch chocolate chip cookies. They are crispy on the outside but gooey, warm, and chocolatey on the inside. You can also turn these into dairy free chocolate chip cookies, or chocolate chip cookies without brown sugar.

If mini desserts are more your thing- and who doesnt LOVE mini desserts- then you can make these mini banana muffins, mini vanilla cupcakes, mini chocolate cupcakes, or mini cheesecake bites!

Ingredients

Ingredients for mini chocolate chip cookies.
I use mini chocolate chips but you can use any size.

Making the cookies

Melted butter combined with sugar, eggs, and vanilla in a bowl.
Add the butter to a microwave-safe bowl and melt. Then, add both sugars and mix until smooth. Mix the egg and egg yolk, then the vanilla extract.
Mini cookie dough in a glass bowl.
To the wet ingredients, slowly add the flour, baking powder, baking soda, and salt until a soft cookie dough is formed.
Mini chocolate chip cookie dough mixed in a bowl.
Using a rubber spatula, stir in the mini chocolate chips until they are evenly distributed throughout the dough.
A closeup of mini chocolate chip cookie dough with a teaspoon next to it on a cookie sheet.
Use a one-teaspoon measuring spoon to scoop out the dough. Roll each piece into a round meatball shape. Place on the prepared baking sheets adding six per row with 1.5 inches in between. There should only be 3-4 rows on each baking sheet.
Cookie dough rolled into mini balls and lined up on a sheet tray.
Roll the dough like a meatball to make it round.
Baked mini chocolate chip cookies on a cookie tray.
Bake and enjoy!

Cool and repeat: Once the cookies are out of the oven, let them rest on the baking sheet to set for three minutes, then place them on a wire rack to cool completely. Repeat with the remaining cookie dough. Enjoy!

TIPS FOR RECIPE SUCCESS

  • When scooping smaller cookies, the dough can stick more easily. To help with this, spray the teaspoon measuring spoon with baking spray, so it releases easier.
  • To make these cookies even more pretty, place chocolate chips on top of the rolled cookie dough before baking.
A closeup of a mini chocolate chip cookie in a cluster of cookies.
These cookies dont have to be perfectly round, they will be delicious either way!
A child grabbing for a mini chocolate chip cookie from a small basket.
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Bite Sized Mini Chocolate Chip Cookies

Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Servings: 60 cookies
These Bite Sized Mini Chocolate Chip Cookies are studded with mini chocolate chips and have that buttery classic taste! They can be made easily in one bowl and require no chill time, making this recipe a breeze! This recipe makes 60 mini cookies.
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Ingredients

  • ½ cup (113.5 g) unsalted butter, melted
  • ⅔ cup (146.67 g) brown sugar, packed
  • 2 tbsp (2 tbsp) white sugar
  • 1 (1) egg
  • 1 Yolk, White discarded
  • 1 tsp (1 tsp) vanilla extract
  • 1 3/4 cup (218.75 g) all purpose flour
  • ¼ tsp (0.25 tsp) baking powder
  • ½ tsp (0.5 tsp) baking soda
  • ¼ tsp (0.25 tsp) kosher salt
  • 1 ½ cup (270 g) semi sweet chocolate chips, mini

Instructions
 

  • Preheat the oven to 350° F and line 2 cookie sheets with parchment paper. You will need to reuse these both a few times.
  • In a medium sized microwave safe bowl melt the 1/2 cup butter. Add the 2/3 cup brown sugar and 2 tbsp white sugar and mix till smooth.
  • Add the egg and egg yolk and 1 tsp vanilla extract and mix again.
  • Add in the 1 ¾ cups flour, 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt and stir until a dough forms.
  • Stir in the 1 1/2 cup mini chocolate chips. Mix until evenly combined.
  • Scoop out the dough using a 1 tsp measuring spoon and roll like a meatball for the cookies to be rounded evenly.
  • Line 6 cookies per row for 3-4 rows leaving 1 ½ inches in between.
  • Bake for 8 minutes. Let them cool for 3 minutes then transfer to a wire rack to cool completely.
  • Repeat the process with the remaining dough to make 60 cookies.

Notes

This recipe makes 60 cookies so you will have to use your cookie sheets multiple times. If this is too many for you you can make the whole recipe but freeze half of the batter. 

STORAGE AND FREEZING

Storing- Once cooled completely, mini chocolate chip cookies can be stored in an airtight container for up to five days.
Freezing- You can also freeze mini chocolate chip cookies for up to three months. To do so, place them in a single layer on a baking sheet lined with parchment paper and freeze. Then, transfer the frozen cookie dough balls into an airtight freezer bag until you are ready to bake them.
You can freeze the baked cookies too! Once baked, let the cookies cool completely on a wire rack. Then, place them in an airtight container and freeze them for up to three months. To reheat, simply place the frozen cookies on a baking sheet lined with parchment paper and bake at 350° F for 5 minutes.
Serving: 1cookie, Calories: 65kcal, Carbohydrates: 8g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 7mg, Sodium: 23mg, Potassium: 34mg, Fiber: 0.5g, Sugar: 4g, Vitamin A: 53IU, Calcium: 7mg, Iron: 0.5mg
Course: Dessert, desserts
Author: Sam Adler
Cuisine: American
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