I can never resist these mini chocolate chip cookies, packed with tiny melty chips and the perfect bite-sized sweetness. One batch disappears faster than you think, and you’ll see why.

Jump to Recipe

I’m fully obsessed with these mini chocolate chip cookies because tiny cookies are dangerously easy to justify by the handful. They’ve got that crisp little edge, soft middle, and enough mini chocolate chips in every bite to make regular-sized cookies feel almost too serious.

I love how snacky they are, like cookie cereal without pretending to be breakfast. And yes, I absolutely eat them straight off the tray, one after another, because resisting something this itty bitty feels fake.

The vanilla extract gives them that classic bakery-cookie vibe, but the size makes them way more fun. Tiny.

Chewy. Ridiculously poppable.

Ingredients

Print Recipe (No Advertisments)

Butter makes these tiny cookies rich, soft, and honestly kind of irresistible.
Brown sugar brings that chewy bite and cozy caramel flavor you’ll notice fast.
Granulated sugar helps the edges get lightly crisp, which I love.
The egg holds everything together so the cookies don’t crumble everywhere.
Vanilla adds that warm bakery smell that makes people wander into the kitchen.
Flour gives the cookies structure, so they bake up cute and scoopable.
Baking soda helps them puff just enough without getting cakey.
Salt keeps the sweetness in check.
Basically, don’t skip it.
Mini chocolate chips mean chocolate in every bite, not just lucky bites.
Milk or cream softens the dough a bit.
Plus, it’s handy if it feels dry.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

1 cup (200 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 to 1 1/2 cups (170 to 255 g) mini chocolate chips, packed

1 tablespoon milk or cream (optional, for slightly softer dough)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl, cream 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until fully incorporated. If you want slightly softer dough, add 1 tablespoon milk or cream now.

4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.

5. Gradually add the dry mixture to the wet mixture and mix until just combined, avoiding overmixing.

6. Fold in 1 to 1 1/2 cups mini chocolate chips, packed, until distributed evenly through the dough.

7. Scoop tiny dough balls about 1/2 teaspoon to 3/4 teaspoon each and place them 1 to 1 1/2 inches apart on the prepared baking sheets.

8. Bake one sheet at a time for 8 to 10 minutes, or until edges are set and just beginning to turn light golden while centers remain soft.

9. Let cookies cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or sturdy whisk
7. Rubber spatula or wooden spoon
8. Measuring cups and spoons
9. Teaspoon or small cookie scoop
10. Wire cooling rack

FAQ

How long and at what temperature do I bake these mini cookies? Bake at 350°F (175°C) for 6 to 8 minutes, until the edges are just set and centers look slightly underbaked; they will firm as they cool.

Can I chill or freeze the dough ahead of time? Yes. Chill 30 minutes to 24 hours for thicker flavor and less spread. Scoop and freeze dough balls up to 3 months; bake from frozen, adding 1 to 2 minutes to the bake time.

How should I store baked cookies and how long will they stay fresh? Store cooled cookies in an airtight container at room temperature for 3 to 4 days. For longer storage freeze up to 3 months, thaw at room temperature before serving.

What can I swap for the butter, sugars, or flour? Salted butter can be used if you reduce added salt slightly. Light brown sugar gives best chew and flavor; you can replace part with granulated sugar but texture will change. For gluten free use a 1 to 1 GF flour blend and check doneness closely.

Do I have to use mini chocolate chips or can I use regular chips? You can use regular chips, but use toward the lower end of the chocolate amount and chop larger chips slightly for even distribution. Mini chips yield more uniform tiny cookies.

How many cookies does this recipe make and what size should I scoop? Scoop about 1 teaspoon of dough for Itty Bitty cookies; the recipe will yield roughly 5 to 8 dozen depending on exact scoop size. For larger cookies use a tablespoon scoop and increase bake time by a few minutes.

Mini Chocolate Chip Cookies (+ Video) Itty Bitty! Recipe Substitutions and Variations

Unsalted butter:
- 1:1 substitute with salted butter, omit or reduce added salt slightly
- 1:1 substitute with solid coconut oil, same texture but slight coconut flavor
- 1:1 substitute with vegetable shortening for a taller, slightly cakier cookie
Packed light brown sugar:
- 1:1 substitute with granulated sugar plus 1 tablespoon molasses per cup to mimic moisture and flavor
- 1:1 substitute with coconut sugar for a caramel note, color will be darker
- Use dark brown sugar for a stronger molasses flavor, same quantity
Large egg:
- Flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water, rest 5 minutes; adds binding and slight chew
- Applesauce: 1/4 cup unsweetened applesauce, use for softer, cakier cookies
- Commercial egg replacer: follow package for 1 egg, good for neutral flavor
All purpose flour:
- 1:1 gluten free 1-to-1 baking blend containing xanthan gum, use same weight
- Substitute up to 50% with whole wheat pastry flour for nuttier flavor; cookies will be denser
- For a chewier texture, replace 1/4 cup of the flour with 1/4 cup oat flour, adjust if dough seems too loose

Pro Tips

1. Chill the dough briefly (15 to 30 minutes) if it feels very soft. Cooler dough spreads less, so your tiny cookies stay petite and give you that chewy center with just-set edges.

2. Spoon and level the flour when measuring, or weigh it if you can. Even small differences in flour change texture a lot in small-format cookies, so accurate measuring keeps them consistent.

3. Right before baking, press a few extra mini chips on top of each dough ball. It makes the cookies look bakery-ready and gives each tiny cookie a melty chocolate hit.

4. Watch them closely during the last minute or two of baking. Because these are small, they can go from perfect to overdone quickly. Pull them when the edges look set and centers still seem slightly soft, then let them finish on the hot sheet for a few minutes.

Mini Chocolate Chip Cookies (+ Video) Itty Bitty! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist these mini chocolate chip cookies, packed with tiny melty chips and the perfect bite-sized sweetness. One batch disappears faster than you think, and you’ll see why.

Servings

servings

Calories

246

kcal

Equipment: 1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or sturdy whisk
7. Rubber spatula or wooden spoon
8. Measuring cups and spoons
9. Teaspoon or small cookie scoop
10. Wire cooling rack

Ingredients

1 cup (226 g) unsalted butter, softened
1 cup (200 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1 to 1 1/2 cups (170 to 255 g) mini chocolate chips, packed
1 tablespoon milk or cream (optional, for slightly softer dough)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a large bowl, cream 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until fully incorporated. If you want slightly softer dough, add 1 tablespoon milk or cream now.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.
Gradually add the dry mixture to the wet mixture and mix until just combined, avoiding overmixing.
Fold in 1 to 1 1/2 cups mini chocolate chips, packed, until distributed evenly through the dough.
Scoop tiny dough balls about 1/2 teaspoon to 3/4 teaspoon each and place them 1 to 1 1/2 inches apart on the prepared baking sheets.
Bake one sheet at a time for 8 to 10 minutes, or until edges are set and just beginning to turn light golden while centers remain soft.
Let cookies cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool completely.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.