Mini Chocolate Chip Cookies Recipe

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

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!

• Salted Butter
• Light Brown Sugar
• Granulated Sugar
• Egg
• Vanilla Extract
• All-Purpose Flour
• Non-Fat Milk Powder
• Cornstarch
• Baking Soda
• Sea Salt
• Mini Chocolate Chips

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!

How To Make Mini Chocolate Chip Cookies

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.
2. Add the egg and then mix only until the yolk has become streaky throughout the dough.
3. Pour in the vanilla extract and mix for just a couple of seconds.
4. Whisk the all-purpose flour, non-fat milk powder, cornstarch, baking soda, and sea salt together in a medium mixing bowl.
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.
6. Use a rubber spatula to mix up any loose flour from the bottom of the bowl into the cookie dough.
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!
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.
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.

Substitutions & 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 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!

How To Freeze Mini Chocolate Chip Cookies

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!

More Cookie Recipes:

• Triple Chocolate Chip Cookies – Made with three kinds of chocolate chips!
• DoubleTree Cookies – Loaded with chocolate chips and crunchy walnuts!
• M&M Chocolate Chip Cookies – Big, chewy bakery-style cookies!
• Chocolate Chip Sheet Pan Cookies – Skip scooping cookie dough!
• Soft Sugar Cookies – A mashup between vanilla cupcakes and sugar cookies!