Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies -- I recommend using a small cookie scoop, I use this 1 1/2 tsp-sized scoop that I purchased from Amazon (affiliate link)
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 70 cookies
Calories 36kcal
Author Sam Merritt


  • 1/2 cup butter, melted and then cooled at least 10 minutes (113g)
  • 1/2 cup dark brown sugar (100g)
  • 1/3 cup sugar (67g)
  • 1 egg
  • 1 ½ tsp vanilla extract
  • 1 ½ cup + 1 Tablespoon all purpose flour 200g
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup mini semisweet chocolate chips (115g)


  • Preheat oven to 325F (160C) and prepare cookie sheets by lining with parchment paper.
  • Combine butter and sugars in a large bowl. Stir well.
  • Add egg and vanilla extract.  Stir to combine and set aside.
  • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
  • Gradually add flour mixture to wet ingredients — stir well so that all the flour is absorbed.
  • Stir in chocolate chips.
  • Scoop dough by rounded 1 1/2 teaspoon onto prepared cookie sheets, placing at least 1″ apart.  I like to roll my cookies into balls after scooping them so that they bake very uniform and round, but this is not necessary.
  • Bake on 325F (160C) 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.
  • If desired, gently press additional chocolate chips into the tops of the warm cookies.
  • Allow to cool completely on cookie sheets.


Serving: 1cookie | Calories: 36kcal