I am completely in love with these mini chocolate chip cookies! They capture all the flavors of a classic chocolate chip cookie but in a convenient two-bite size. These cookies are even more delicious thanks to brown butter, extra vanilla, and a scattering of mini chocolate chips. The batch yields about 80 cookies, which makes it a favorite for parties, potlucks, and casual get-togethers.
These went with me to cocktail club this weekend — I usually bring cookies. The theme was tiki cocktails, which might sound odd with chocolate, but the cookies were a hit and vanished within minutes.
Over the years I’ve been tweaking my chocolate chip cookie recipe, and this version is scaled down to make tiny cookies that are perfect for sharing. Mini cookies eliminate the problem of half-eaten leftovers and are cuter on a dessert spread.
They’d look darling next to mini chocolate cupcakes, chewy brownie bites, or mini Oreo cheesecakes on a dessert table — perfect for parties or holidays.
Mini chocolate chips are key!
Making tiny cookies takes more than simply scooping smaller balls of regular dough. I tested this recipe several times to get the texture and shape right. Two ingredients are especially important:
- Mini chocolate chips — Standard chocolate chips or chopped chocolate are too large for these cookies; they would dominate the little bites and cause the cookies to spread into chocolate puddles.
- Cornstarch — A small amount of cornstarch helps control spreading and gives the cookies a soft, chewy texture.
You’ll also need unsalted butter, all-purpose flour, baking soda, Kosher salt, dark brown sugar, white sugar, an egg, and vanilla extract. Light brown sugar can be used instead of dark if preferred.
Add-in ideas
Mix-ins are optional but fun. Aim for about 3/4 cup (130 grams) total add-ins including the mini chocolate chips. Good options include chopped pecans or walnuts, toffee bits, or mini M&Ms.
Make sure any add-ins are smaller than the mini chips. Oversized mix-ins can cause the tiny cookies to fall apart while baking.
Brown the butter
Make the dough
Scoop, chill, & bake
Chilling the dough is essential. It helps the cookies stay chewy and prevents excessive spreading without adding extra flour, which can dry them out.
#100 scoop
For bite-size cookies, a #100 cookie scoop is ideal. It’s an optional tool, but if you plan to make these often it’s worth it — it speeds the process and ensures uniform cookies. If you don’t have a scoop, use a teaspoon and try to keep sizes consistent so they bake evenly.
Storing & freezing cookies
Store leftovers in an airtight container at room temperature for up to 2 days. Both baked cookies and dough freeze well:
- Baked cookies: Freeze cooled cookies in a freezer bag or container for up to 1 month. Thaw at room temperature for about an hour.
- Cookie dough: Freeze scooped dough balls on a parchment-lined sheet pan until firm (1–2 hours), then transfer to a freezer bag or container for up to 1 month. You can bake them from frozen — add 1–2 minutes to the bake time if needed.
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Easy Mini Chocolate Chip Cookies
Ingredients
- 114 grams unsalted butter (1/2 cup)
- 150 grams all-purpose flour (1 1/4 cups)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 110 grams dark brown sugar (1/2 cup, packed)
- 50 grams white sugar (1/4 cup)
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 130 grams mini chocolate chips (3/4 cup)
Equipment
- Kitchen scale
- Mixing bowls
- Hand mixer (optional)
- Parchment paper
- 2 sheet pans
- #100 cookie scoop or 1 teaspoon
Instructions
Brown the butter
- Melt the unsalted butter in a shallow, light-colored pan over medium-low heat. Cook, swirling the pan often, for 5–7 minutes. The butter will foam, then begin to show small brown bits and a nutty aroma. Remove from heat and pour into a heat-proof bowl. Cool to room temperature, about 10–15 minutes.
Make the cookie dough
- Whisk together the flour, cornstarch, baking soda, and Kosher salt in a small bowl; set aside.
- Add the dark brown sugar and white sugar to the cooled brown butter. Beat with a hand mixer until combined, about 1–2 minutes; the mixture will look sandy. Mix in the egg and vanilla until very smooth.
- Add the flour mixture and beat just until the dough comes together. A few streaks of flour are fine. Fold in the mini chocolate chips until combined. Do not overmix.
- Use a #100 scoop or teaspoon to portion the dough into small balls. Roll them smooth, place on a parchment-lined sheet pan, and chill, covered, for 1–2 hours or overnight.
Bake the cookies
- Preheat the oven to 350°F (177°C). Line 2 sheet pans with parchment paper.
- Place chilled dough balls 2 inches apart (about 15–16 per pan). Bake for roughly 6 minutes, until edges are set and centers remain slightly underdone.
- Let cookies cool on the sheet pan for about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
If using add-ins like nuts or toffee, ensure they are smaller than the mini chips to prevent the cookies from falling apart in the oven.
Chilling the dough is key for chewy cookies that don’t spread excessively. For a more polished look, press a few chocolate chips on top of each dough ball before baking and, right after they come out of the oven, gently nudge them into round shapes with a small ring or glass. Bake times vary by oven — start checking at 5–6 minutes and add 30–60 seconds if needed. For crispier cookies, bake 7–8 minutes but watch carefully so they don’t burn.
Serving: 1 cookie — Calories: 38 kcal; Carbs: 5 g; Protein: 0.4 g; Fat: 1.8 g; Sugar: 3 g.