These mini chocolate chip cookies are perfectly soft, loaded with chopped chocolate, and can be enjoyed in just two to three bites! Their small size makes them that much more irresistible. This recipe makes 4 dozen mini cookies, so they're the ideal dessert to bring to parties!
Everything is cuter in mini form, especially when it comes to fresh baked cookies!
For more cookie recipes, try Birthday Cake Sugar Cookies, White Chocolate Cranberry Cookies, Small Batch Chocolate Chip Cookies, and Flourless Peanut Butter Cookies.
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Why you'll love these mini chocolate chip cookies
- Soft & Thick Texture: A soft & thick texture is exactly what you should sink your teeth into when you're craving a warm, homemade cookie!
- Melty Chocolate Chunks: Chocolate chunks create bigger pools of chocolate, as well as small shavings studded throughout the cookie.
- Quick Chill Time: These cookies do require a 15-30 minute freeze time, but I promise it's so worth it! If you're in a rush to get a quick cookie fix, bake them off right away for slightly thinner, yet equally delicious cookies.
Ingredient Notes
- Flour: Use high-quality unbleached all-purpose flour, such as Bob's Red Mill or King Arthur Baking Co.
- Baking Powder: Most cookie recipes call for baking soda, but baking powder is the secret ingredient to making these cookies extra thick & soft!
- Unsalted Butter: I recommend using a high-quality European-style butter. Kerrygold is my favorite!
- Sugars: You'll need both granulated sugar and brown sugar.
- Egg: Bring your egg to room temperature by adding it in a bowl of warm water.
- Vanilla: Every good cookie recipe needs a healthy dose of a high-quality vanilla extract!
- Chocolate: For bigger pools of chocolate, add roughly chopped chocolate from a bar, wafers, or feves. Alternatively, you can use regular or mini chocolate chips.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this easy mini chocolate chip cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
STEP 1: Combine the dry ingredients. In a medium bowl combine the flour, baking powder, and salt. Set aside.
STEP 2: Cream together the butter & sugars. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes until light & fluffy.
STEP 3: Mix in the egg & vanilla. Beat in the egg and vanilla until fully combined.
STEP 4: Mix in the dry ingredients. Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
STEP 5: Fold in the chocolate. Fold in the roughly chopped chocolate with a rubber spatula until evenly distributed.
STEP 6: Freeze, then bake. Using a 1 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes. Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 8-10 minutes until barely golden on the edges.
Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Allow to cool completely on the baking sheet, and enjoy!
Expert Baking Tips
- Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Recipe FAQs
Yes, however they won't bake up as thick. In order to ensure these cookies bake up thick, don't skip the freeze time! They only need 15-30 minutes in the freezer, which is just enough time to preheat the oven and get everything cleaned up🙂.
Store these cookies in an airtight container at room temperature for 3-5 days or in the freezer for up to 3 moths. You can also freeze portioned cookie dough balls for up to 3 months.Â
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cookie recipes to try
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📖 Recipe
Mini Chocolate Chip Cookies
Ingredients
- 270 g (2 ¼ cup) all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 170 g (12 tablespoon) unsalted butter, room temp
- 160 g (¾ cup) light brown sugar
- 100 g (½ cup) granulated sugar
- 1 large egg, room temp
- 1 teaspoon vanilla paste or extract
- 113 g (4 oz) semi-sweet chocolate, roughly chopped + more for topping
Instructions
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars for 2-3 minutes until light & fluffy.
- Beat in the egg and vanilla until fully combined.
- Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
- Fold in the roughly chopped chocolate with a rubber spatula until evenly distributed.
- Using a 1 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.
- Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 8-10 minutes until barely golden on the edges.
- Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.
- Allow to cool completely on the baking sheet, and enjoy!
Notes
- Use a cookie scoop. Use a 1 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Freeze the portioned cookie dough. To ensure the cookies bake up thick, don't skip the freeze time!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Lynne S Conway says
the recipe sounds delightful! I have no idea what you mean by scooting the cookie with a cutter or glass. can you explain this? thank you!
Sloane says
Hi Lynne,
This is an optional step and more for appearance. Once the cookies come out of the oven, use a round cookie cutter or glass (larger than the cookies) to push the edges in, making the cookies perfectly round. These cookies do bake up fairly round on their own, so this is not an essential step. I hope this helps! Please let me know if you try the recipe!