Some recipes instantly transport me back to childhood, and this mini chocolate chip cookie recipe is one of them. I still remember baking tiny cookies on rainy afternoons, watching them puff up in the oven and filling the kitchen with that unmistakable buttery, chocolatey aroma.
What makes these cookies special isn’t just their adorable size, it’s how they deliver the same comforting flavour as classic chocolate chip cookies in a perfectly poppable bite.
Whether you’re baking for a party, packing lunchbox treats, or simply craving something sweet without committing to a full-sized cookie, these minis always hit the spot.
Over the years, I have tested dozens of variations to create a foolproof recipe that’s beginner-friendly yet bakery-quality. The result? Cookies with crisp edges, chewcentresrs, and chocolate in every bite.
What is the Mini Chocolate Chip Cookies Recipe?
Mini chocolate chip cookies are bite-sized versions of traditional chocolate chip cookies, but don’t underestimate them. Their smaller size allows for a more even chocolate distribution and faster baking time.
These tiny treats offer the same flavour and chewiness as regular cookies, just in miniature form, making them perfect for sharing, gifting, or snacking.
Unlike large cookies that can develop overly crisp edges before the centre finishes baking, mini cookies often achieve a balanced texture throughout.
Why You’ll Love This Recipe
- Perfectly soft centres with lightly crisp edges
- Quick baking time, ready in under 30 minutes
- Ideal for parties, cookie platters, and edible gifts
- Easy recipe for beginner bakers
- Great chocolate-to-cookie ratio thanks to mini chips
- Kid-friendly and portion-controlled
- Freezer-friendly dough for make-ahead baking
Ingredients Overview
Here’s everything you need to make the best homemade mini chocolate chip cookies.
Dry Ingredients
- 1 ¼ cups all-purpose flour: provides structure
- ½ teaspoon baking soda: helps cookies rise
- ¼ teaspoon salt: balances sweetness
Wet Ingredients
- ½ cup unsalted butter, softened: creates richness and tender texture
- ½ cup packed light brown sugar: adds moisture and chewiness
- ¼ cup granulated sugar: contributes slight crispness
- 1 large egg: binds ingredients and adds moisture
- 1 teaspoon vanilla extract: enhances flavour
Star Ingredient
- ½ cup mini chocolate chips: ensures chocolate in every bite and prevents overpowering the dough.
Optional Additions
- 1 teaspoon cornstarch for extra softness
- Flaky sea salt for topping
Substitutions
- Gluten-free Cookies: Use a 1:1 gluten-free flour blend.
- Dairy-free Cookies: Replace butter with plant-based baking butter.
- Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (180°C). This step is essential for perfectly baked mini chocolate chip cookies with golden edges and soft, chewy centres. An evenly heated oven ensures consistent rising and prevents uneven spreading.
While the oven warms, line a baking sheet with parchment paper for effortless cookie release and no sticking. Accuracy matters.
A fully preheated oven guarantees that ½ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup mini chocolate chips bake uniformly every time.
Skipping this step can lead to flat or uneven cookies. Proper preheating sets the foundation for bakery-quality results.
Cream Butter and Sugars
In a large mixing bowl, combine ½ cup unsalted butter (softened), ½ cup light brown sugar, and ¼ cup granulated sugar. Beat on medium speed for 2–3 minutes until the mixture becomes light, fluffy, and creamy.
This essential step incorporates air, creating tender, bakery-style mini chocolate chip cookies with soft centres and slightly crisp edges.
Scrape the sides of the bowl to ensure even mixing, leaving no lumps. Properly creamed butter and sugars form the foundation for a rich, balanced flavour and perfect texture.
Avoid melted butter; soft, room-temperature butter guarantees thick, soft, irresistible cookies. This simple technique is the key to professional-level cookie results every time.
Add Egg and Vanilla
Crack 1 large room-temperature egg into the creamed butter and sugar mixture, then pour in 1 teaspoon pure vanilla extract. Beat for about 30–45 seconds until the mixture turns smooth, glossy, and luxuriously creamy.
This essential step locks in moisture and builds a rich flavourbase that makes every bite taste bakery-fresh.
The egg acts as a powerful binder, creating structure while keeping the cookies soft and tender. Vanilla elevates the dough with a warm, irresistible aroma that signals homemade quality.
Combine Dry Ingredients
In a separate bowl, whisk together 1¼ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine salt until evenly blended. This crucial step guarantees balanced leavening, uniform texture, and dependable baking performance.
A quick whisk removes hidden lumps and distributes the baking soda thoroughly, helping your cookies rise beautifully with soft centres and delicate edges.
For precision, spoon the flour into your measuring cup and level it off. Too much flour leads to dense cookies, while accurate amounts create light, tender bites.
Mix the Dough
Gradually add the prepared dry ingredients into the butter mixture, stirring on low speed until a soft, cohesive dough forms. Mix just until no flour streaks remain. This precision step protects the dough from overworking and guarantees tender, bakery-style cookies with a melt-in-your-mouth texture.
The dough should feel smooth, slightly thick, and easy to scoop. If it looks crumbly, gently fold it with a spatula to bring everything together without losing that delicate structure.
Fold in Mini Chocolate Chips
Gently fold ½ cup mini chocolate chips into the prepared dough using a sturdy spatula. Stir slowly and deliberately to ensure even distribution without overmixing.
This simple but powerful technique guarantees chocolate in every bite, creating that irresistible, bakery-quality experience cookie lovers crave.
Mini chips are the secret to balanced flavour. Their smaller size spreads rich chocolate throughout the dough, preventing heavy pockets while delivering a smooth, indulgent sweetness.
Ingredient to add:
- ½ cup mini chocolate chips
Scrape the bottom of the bowl to catch hidden chips and maintain consistency. Once incorporated, the dough should look generously studded and ready for the next step toward perfectly soft, crowd-pleasing cookies.
Optional (Chill the Dough)
For superior texture and deep, developed flavour, chill the dough for 20–30 minutes before baking.
This expert technique solidifies the butter, preventing excess spreading and helping your cookies bake thicker, softer, and more bakery-worthy. Even a short chill dramatically improves structure and creates a rich, concentrated taste.
Cover the bowl tightly or transfer the dough to an airtight container to protect freshness and moisture.
Scoop Tiny Dough Balls
Use a measuring teaspoon or small cookie scoop to portion about 1 teaspoon of dough for each cookie. This precision step ensures uniform size, even baking, and a polished, bakery-style appearance.
Roll the dough lightly between your palms to form smooth balls for a professional finish.
Place each dough ball 1½–2 inches apart on a parchment-lined baking sheet. Proper spacing promotes steady airflow, preventing the cookies from merging while helping them develop delicate golden edges and soft centres.
Bake
Place the baking sheet on the centre rack of your preheated 350°F (180°C) oven. Bake for 7–9 minutes until the edges turn lightly golden and the centres appear soft.
This precise timing delivers bakery-quality cookies with a perfect balance of gentle crispness and tender chew.
Watch closely during the final minute, mini cookies bake fast. Remove them when they look slightly underdone in the middle, as they will continue setting on the hot tray.
Cool
After baking, let the mini chocolate chip cookies rest on the baking sheet for 5 minutes. This crucial pause allows the cookies to firm up while retaining their soft, chewy centres.
Avoid transferring them immediately, as hot cookies are delicate and can break. Use a spatula to carefully move the cookies to a wire rack for complete cooling.
This step ensures airflow around each cookie, preventing soggy bottoms and maintaining that bakery-perfect texture.
Expert Tips for Best Results
For bakery-perfect mini chocolate chip cookies, use ½ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup mini chocolate chips.
Always measure ingredients precisely; too much flour makes dense cookies. Cream butter and sugars thoroughly for soft, tender centres. Chill the dough for 20–30 minutes to prevent spreading and enhance flavour.
Use mini chocolate chips for even chocolate distribution. Bake at 350°F (180°C), watching carefully in the final minutes. Cool on the tray for 5 minutes before transferring to a wire rack.
Avoid overmixing, overbaking, and stacking warm cookies. These simple steps guarantee irresistibly soft, perfectly textured mini cookies every time.
- Use room-temperature ingredients for better mixing and texture.
- Don’t skip the creaming step; it creates structure in the cookies.
- Measure flour accurately to avoid dense cookies.
- Always use mini chips for the best chocolate distribution.
- Slightly underbake for chewycentress.
Common Mistakes to Avoid
- Overmixing the dough can lead to tough cookies.
- Overbaking mini cookies cooks fast.
- Stacking warm cookies, which can create condensation
Variations & Substitutions
Elevate your mini chocolate chip cookies with creative twists while keeping the base of ½ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1¼ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, and ½ cup mini chocolate chips intact.
For fflavourr add ½ teaspoon cinnamon, ½ cup chopped nuts, or 1 tablespoon cocoa powder for a double chocolate version.
For dietary adaptations, swap butter with vegan butter, use a flax egg, or replace flour with a gluten-free 1:1 blend. Reduce sugar slightly for low-sugar cookies.
These substitutions deliver the same soft, chewy texture and rich chocolate flavour while accommodating any preference or dietary need.
Flavor Variations
- Double chocolate: Add cocoa powder to the dough.
- Brown butter version: Deepenflavouror with nutty notes.
- Peppermint extract: Perfect for holiday baking.
- Nutty crunch: Mix in chopped walnuts or pecans.
Dietary Adaptations
- Low-sugar: Reduce granulated sugar slightly.
- Egg-free: Substitute with applesauce yoghurt.
- Whole wheat: Replace half the flour for a nuttier taste.
Storage & Make-Ahead Instructions
Room Temperature: Store cooled cookies in an airtight container for 3–5 days for optimal freshness.
Refrigerator: They can last up to one week when chilled.
Freezing:
- Freeze baked cookies for up to 3 months.
- Freeze dough balls and bake straight from frozen, just add an extra minute.
Always let cookies cool completely before storing to maintain texture.
Frequently Asked Questions (FAQ)
How do I make soft mini chocolate chip cookies?
Avoid overbaking and remove them when centresters still look slightly soft.
Can I chill the dough overnight?
Yes. Chilling enhances flavour and controls spreading.
Why use mini chocolate chips instead of regular ones?
Mini chips provide more even chocolate distribution and better flavour balance.
How can I tell when mini cookies are done?
Look for lightly browned edges with softcentress.
Can I make these cookies larger?
Absolutely. Just increase the baking time to about 10–12 minutes.
Do mini cookies bake faster?
Yes. Their smaller size means they can finish baking in around 6 minutes.
Can I freeze mini chocolate chip cookie dough?
Yes. Dough freezes well for up to several months and can be baked as needed.
Final Thoughts / Serving Suggestions
This mini chocolate chip ccookie recipeeproves that great things truly come in small packages. These cookies are wonderfully versatile. Serve them with coffee, pack them into lunchboxes, sprinkle them over ice cream, or arrange them on a dessert board for gatherings.
They’re especially perfect for birthdays, holiday cookie exchanges, bake sales, or cosy weekends at home.
If you bake one batch, don’t be surprised if it disappears quickly. My advice? Double the recipe and freeze half the dough for the future; you will be grateful.
