If you’re looking for a cookie recipe that’s quick, cozy, and endlessly snackable – without ending up with greasy, overly flat cookies – these Mini Chocolate Chip Cookies are exactly what you need. Small in size but big in flavor, they’re soft and chewy in the center, lightly crisp around the edges, and packed with mini chocolate chips in every bite.
These cookies bake in just 6 minutes, making them perfect for last-minute cravings, casual gatherings, or when you want a little something sweet without committing to a full-sized cookie.
Why You’ll Love These Mini Chocolate Chip Cookies
- Bite-sized and perfect for snacking
- Soft, chewy centers with lightly crisp edges
- Not greasy or overly flat
- Quick to make and fast to bake
- Simple pantry ingredients
- Perfect for parties, cookie platters, or gifting
- Great small-batch cookie recipe
- Mini size means even chocolate distribution in every bite
Ingredients You’ll Need for These Mini Chocolate Chip Cookies
- Butter: Browned butter adds a deep, nutty flavor. This recipe uses slightly less butter than classic cookie recipes to avoid excess greasiness.
- Brown sugar: Keeps the cookies soft, chewy, and full of caramel-like flavor.
- Egg: Binds the dough and gives structure and chewiness.
- Vanilla extract: Enhances the flavor and adds warmth to the dough.
- All-purpose flour: A slightly increased amount helps the cookies keep their shape and prevents spreading.
- Baking soda: Provides lift and helps create tender centers.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Mini chocolate chips: Distribute evenly throughout the dough, making them ideal for mini cookies.
For making the Mini Chocolate Chip Cookies, here are the essential tools you’ll need
- Mixing bowl: For combining the browned butter, sugar, egg, and dry ingredients into a smooth, cohesive cookie dough.
- Whisk or spoon (no mixer required): Used to mix the dough easily by hand without overworking it, keeping the cookies tender.
- Small saucepan (for browning butter): Allows you to gently brown the butter, developing a rich, nutty flavor that elevates the cookies.
- Measuring cups or kitchen scale: Ensures accurate measurements for consistent results, especially important for flour and butter ratios.
- Baking tray: Provides a flat, even surface for baking the mini cookies evenly.
- Parchment paper: Prevents sticking and helps the cookies bake evenly while keeping cleanup easy.
- Small cookie scoop or spoon: Makes it easy to portion evenly sized mini cookies for uniform baking.
- Cooling rack: Allows the cookies to cool properly after baking, preventing soggy bottoms and helping them set to the perfect texture.
Here Is the Full Recipe for Mini Chocolate Chip Cookies
Ingredients:
- 100 g (7 tbsp / scant ½ cup) unsalted butter, browned and slightly cooled
- 110 g (½ cup packed) light brown sugar
- 1 large egg (size M)
- 2 teaspoons vanilla extract
- 180 g (1½ cups) all-purpose flour
- ½ teaspoon baking soda
- 1 pinch of salt
- 70–90 g (½–¾ cup) mini chocolate chips
Directions:
- Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool until just warm to the touch.
- Make the cookie dough: Pour the browned butter into a mixing bowl and add the brown sugar. Whisk until smooth and glossy. Add the egg and vanilla extract and whisk until fully combined. Add dry ingredients In a separate bowl, mix the flour, baking soda, and salt. Add to the wet ingredients and gently fold until just combined. Avoid overmixing.
- Fold in the chocolate chips: Stir in the mini chocolate chips until evenly distributed.
- Chill briefly (recommended): For best texture and shape, chill the dough for 20–30 minutes. This step helps prevent spreading and improves chewiness.
- Bake Cookies: Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Scoop small portions of dough (about 10–12 g each) and place them slightly apart on the tray. Bake for 6 minutes. The cookies will look soft and pale when removed — this is exactly what you want. They will firm up as they cool.
- Cool: Let the cookies rest on the baking tray for 5 minutes before transferring to a cooling rack.
Tips for Perfect Mini Chocolate Chip Cookies
- Use a kitchen scale for consistent cookie size
- Don’t overbake — mini cookies set quickly
- Chill the dough if your kitchen is warm
- Always use mini chocolate chips for best distribution
- Slight underbaking gives the best chewy texture
Storage & Make-Ahead Tips
- Baked cookies: Store in an airtight container for up to 4 days
- Cookie dough: Can be refrigerated for up to 48 hours
- Freezing: Dough balls freeze well for up to 2 months
- Bake frozen dough directly from the freezer, adding 1 extra minute to the baking time.
Final Thoughts
These Mini Chocolate Chip Cookies are proof that small treats can deliver big satisfaction. With a refined butter-to-flour ratio, rich brown sugar flavor, and perfectly soft centers, this recipe is reliable, approachable, and endlessly crave-worthy.
Whether you’re baking for guests or just for yourself, these mini cookies are the kind you’ll come back to again and again.
More Baking Ideas:
- Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
- White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
- Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
- Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
Summary
Recipe Name
Author Name
Mini Chocolate Chip Cookies
Isabel
Published On
