Mini Chocolate Chip Cookies are made with just a teaspoon and a half of dough for tiny, one-bite cookies! They are soft, chewy, and perfectly portioned for snacking. Recipe includes a how-to video!
Itty Bitty Chocolate Chip Cookies
At just hardly more than teaspoon in size, these mini chocolate chip cookies are almost too cute to eat. They taste just like regular chocolate chip cookies, but are bite sized and oh-so irresistible.
This time of year, so many people ditch the sugar and resolve to eat healthier foods. While I don’t really do health foods on the blog, I am excited to offer a treat that won’t wreck anyone’s resolutions (so long as you only have one or two!). These aren’t as low-calorie as my meringue cookies nor are they as healthy as my roasted brussels sprouts… but they are still modestly indulgent with less than 50 calories a pop. I think that’s about as healthy as it gets around here 😉
Regardless of your reason for making them, you’re going to absolutely love these cookies. They’re soft and chewy, flavored with vanilla and plenty of mini chocolate chips, and perfectly buttery.
Why you’ll love my recipe:
- Stays soft and chewy, thanks to my favorite cookie baking technique.
- Uses melted butter for easy mixing.
- You can make the dough can up to five days in advance or freeze it.
- Just half an hour to chill!
What You Need
You need just 10 ingredients to make these adorable cookies! Here are the essentials:
- Melted butter. I use unsalted butter, though you could use salted and just reduce the salt to ¼ teaspoon. Make sure to melt your butter, but also let it cool enough that it doesn’t melt your sugars. If your butter is too hot, your cookie dough could spread all over your baking sheet.
- Brown sugar. I like to use a blend of dark and light brown sugar (plus granulated!) for the most flavorful cookies.
- Flour. Make sure you know how to measure flour properly, or your cookie dough could turn out too dry and crumbly.
- Chocolate chips. You can’t make mini cookies without mini chips! Mini chocolate chips distribute really well throughout the cookies without overwhelming them. I also sometimes like to toss in a few regular-sized semisweet chips as well, but I don’t recommend using all regular chips.
SAM’S TIP: While you don’t necessarily need a special cookie dough scoop for these cookies, having the right one will make the job of scooping them much easier (and this recipe makes 70 cookies, so that’s a lot of scooping!). I use this cookie scoop from Amazon. It’s a 1 ½ teaspoon scoop, which is the exact size you need for this recipe, and it makes quick work of the the scooping process.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
- Combine butter and sugars – Melt the butter and let it cool until no longer warm to the touch, then stir in the sugars.
- Add egg and vanilla – Stir in the egg and vanilla until fully combined.
- Stir in the dry ingredients – Whisk together the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Add the chips – Fold in the chocolate chips until they’re nicely distributed throughout the dough.
- Cover and chill – Cover the dough with plastic wrap and let it chill for at least 30 minutes.
- Scoop and bake – Scoop the dough by 1 ½ teaspoon-sized balls (rolling if desired) and bake on a parchment lined baking sheet for 6-8 minutes at 350. Let the cookies cool on their baking sheets before enjoying.
SAM’S TIP: Rolling the dough between your palms is optional, but it does make for uniform looking cookies. I also like to reserve some chocolate chips for pressing into the tops of the cookies after they come out of the oven–it gives them a bakery-style look!
Frequently Asked Questions
Yes! This dough can be made and stored in the fridge up to five days in advance. Just make sure to cover it well (or transfer to an airtight container) before chilling. If you’d like to freeze your cookie dough, follow the instructions in my how to freeze cookie dough post.
As written, this recipe slightly underbakes the cookies in the oven so they can finish baking on their sheets and turn out soft and chewy. For crispier cookies, you can just bake your cookies a bit longer than indicated here, and they should crisp up nicely.
Also, if you’re a fan of crispy cookies, I do have a perfected (full size) thin & crispy chocolate chip cookie recipe you can try!
Brown sugar is integral to the flavor and texture of these cookies, so I don’t recommend making them without it.
That being said, if you ran out of brown sugar, you can make your own at home! I have a post on how to make brown sugar that details how to do this (it’s quick and easy!).
While I usually prefer my desserts full-sized, I’ll always make an exception for these cookies ❤️
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Mini Chocolate Chip Cookies
- ½ cup butter, melted and then cooled at least 10 minutes (113g)
- ⅔ cup brown sugar (130g) (dark or light brown sugar will work, I personally like to use a blend of the two)
- ¼ cup granulated sugar (50g)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour 185g
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup mini semisweet chocolate chips (170g)
- Combine melted, cooled butter and sugars in a large bowl and stir until well-combined.
- Add egg and vanilla extract and stir well.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add flour mixture to wet ingredients, stirring until completely combined, then stir in chocolate chips.
- Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes and up to 5 days.
- Once dough has chilled, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Scoop dough by rounded 1 ½ teaspoon-sized scoop onto prepared cookie sheets, placing at least 1″ apart. I like to roll my cookies between my palms into balls after scooping them so that they bake very uniform and round, but this is not necessary.
- Bake on 350F (175C) for 6-8 minutes — cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don’t over-bake or your cookies will be too hard.
- Allow to cool completely on cookie sheets.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published in 2018 and meant to be a low-calorie/low-sugar recipe, but a number of people felt that the cookies were not sweet enough. I have since updated the recipe to make the cookies more in alignment with the classic baked goods you’re used to around here and they taste just like traditional chocolate chip cookies, only in miniature form!