Mini Chocolate Chip Cookies – A quick and easy dessert that only takes 15 minutes to make! Bite sized cookies filled with lots of chocolate chips. This easy chocolate chip cookie recipe is addicting!

Mini Chocolate Chip Cookies

Chocolate cookies are a staple at so many houses.  Whether you grew up dunking them in a glass of milk or using them instead of graham crackers in a s’more (if you haven’t tried that before, DO IT!), they are a comforting favorite that is a joy when you eat them.  For this chocolate chip cookie recipe, I wanted to take a familiar favorite and make it even more fun! These bit sized chocolate chip cookies are just like your favorite full-sized cookie, but in a bite sized form! This means you can eat a whole bunch of them which was my favorite part!

Now this recipe makes about 48-60 cookies so they are great for not just munching but serving with dessert dips to dunk in! I know they would be perfect with this tiramisu dip or s’mores dip for a party!

Common questions about making chocolate chip cookies

What does baking soda do in cookies?

Baking soda (also known as bicarbonate of soda or sodium bicarbonate) helps the cookies rise by creating air bubbles as they are baking.  If you don’t want your cookies to be thick and dense like a brick, this is a must.

Is it okay to melt butter for cookies?

If you melt the butter, your cookies will spread more.  If you are looking for thin, crisp cookies, then melting the butter will be a good option.  If you want thicker cookies that are a little more cake-like in texture, then leave the butter either softened or at room temperature (if you are using a stand mixer to beat the butter and sugar together.  If you aren’t, your life will be easier if you soften the butter by letting it sit out for a few hours before baking.).  The choice is up to you!

Why did my cookies spread too much?

That just means that your butter melted too fast.  To keep them from spreading, you can always pop the dough in the refrigerator for a few minutes before baking it.

Other tips and tricks on this mini chocolate chip cookies recipe

• Want to make your cookies look even better? Save 1/4 cup of the mini chocolate chips and set them aside instead of putting them into the cookie dough.  Once the cookies are ready to go in the oven, press a few mini chocolate chips into the top of each cookie.  Then they will look extra chocolate-y when they come out of the oven as opposed to having most of the chocolate chips hidden inside of the cookies.
• To scoop the cookies from the cookie dough, I just used a 1 teaspoon measuring spoon and filled it halfway.  It was much easier to get the cookie dough out of than the 1/2 teaspoon measuring spoon because you could fit your finger into the spoon to scoop it out a bit but alternatively, if you have a mini cookie scoop, feel free to use that.

Can’t get enough of this chocolate chip cookie recipe? Try these other chocolate recipes!

• Chocolate Whoopie Pies
• Chocolate Peanut Butter Mug Cake
• Chocolate Crinkle Cookies
• Italian Hot Chocolate

Yield: 48 cookies

Mini Chocolate Chip Cookies

Print

Mini Chocolate Chip Cookies - A quick and easy dessert that only takes 15 minutes to make! Bite sized cookies filled with lots of chocolate chips. This easy chocolate chip cookie recipe is addicting!

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/2 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup mini chocolate chips

Instructions

1. Preheat oven to 350 degrees and line two baking sheets with either parchment paper or a silicon mat.  Set aside.
2. In a large mixing bowl, combine the flour, baking soda, and salt.  Stir until combined.
3. In the bowl of a stand mixer, beat together the butter and brown sugar until well combined.  Continue to mix and add in egg and vanilla extract before slowly adding in the dry ingredients.  Stir in chocolate chips.
4. Scoop 1/2 teaspoon of cookie batter and roll into a ball, lightly pressing down on each cookie once it is on the baking sheet.  Place each cookie at least 1" away from the other cookies so they have room to spread.  Place in oven and bake for 6-8 minutes.  The cookies should be a little little bit under baked in the middle as they will continue to firm up once out of the oven.  Let them sit on the baking sheet for a few minutes before transferring to a cooling rack.

Recommended Products

• 
  KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black (K45SSOB)
• 
  AmazonBasics Silicone Baking Mat Sheet, Set of 2
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 232 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 36mg Sodium: 49mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 18g Sugar Alcohols: 0g Protein: 3g

This nutritional information can vary depending on the specific products you choose so this is a general guess of the correct nutritional information based on the products I used. Please keep that in mind when making the recipe.

Never miss a Mildly Meandering recipe

Facebook / Instagram / Pinterest / Twitter