Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies – Deliciously soft, chewy, bite-sized cookies packed with mini chocolate chips. Perfect for lunchboxes, party bags, or snacking by the handful!

Everything you love about classic chocolate chip cookies, just in a cute, bite-sized form! These Mini Chocolate Chip Cookies are wonderfully soft and chewy, with buttery, vanilla-flavoured centres and plenty of mini chocolate chips in every little bite.

They’re incredibly easy to make with simple ingredients, and there’s no need to chill the dough before baking. Each cookie is made with just a teaspoon of dough, making them perfect for little hands, lunchboxes, party bags, or filling up your favourite cookie jar. They’re also great for decorating cakes, cupcakes, and other desserts!

Looking for more delicious cookie recipes? Try My Favourite Chocolate Chip Cookies, One Giant Chocolate Chip Cookie, or Marbled Chocolate Chip Cookies.

Happy baking,

Marsha x

From the recipe box

Mini Chocolate Chip Cookies

Deliciously soft, chewy, bite-sized cookies packed with mini chocolate chips. Perfect for lunchboxes, party bags, or snacking by the handful!

Print recipe ↗Rate & review ☆ Save recipe Recipe saved

Prep 20 minutes minutes

Cook 8 minutes minutes

Total 28 minutes minutes

Yields 70 cookies

Prevent your screen from going darkEnable JavaScript to use this option.

Ingredients

• 250 g plain/all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon cornflour/cornstarch
• ¼ teaspoon salt
• 115 g unsalted butter, partially melted
• 100 g light brown sugar
• 50 g caster or granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 175 g mini chocolate chips, plus extra for topping (optional)

Instructions

• Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a large baking tray with parchment paper or a silicone baking mat. Set aside.
• In a medium mixing bowl, whisk together the flour, baking soda, cornflour, and salt. Set aside.
• In a separate large mixing bowl, whisk together the partially melted butter, light brown sugar, and caster sugar until combined.
• Add the egg and vanilla extract, and whisk until smooth and combined.
• Add the dry ingredients and mix until just combined. Gently fold in the mini chocolate chips.
• Roll the dough into small balls, approximately 10g (1 teaspoon) each, and place onto the prepared baking tray, leaving a little space between each one. Press a few extra mini chocolate chips onto the tops, if desired.
• Bake for 7–8 minutes, or until the edges are just set and lightly golden. The centres will still be soft but will firm up as the cookies cool.
• Leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Recipe notes

Mini chocolate chips: Mini chocolate chips work best for these bite-sized cookies, but regular chocolate chips or finely chopped chocolate can also be used.

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.

Make ahead: Cookie dough balls can be refrigerated for up to 2–3 days or frozen for up to 3 months. Bake straight from frozen, adding a little extra baking time if needed.

Freezing: Baked cookies freeze well for up to 3 months. Allow to cool completely before placing in a freezer-safe container or bag. Thaw at room temperature before serving.