Name: Mini Chocolate Chip Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 8 min
Yield: 70
Ingredients: 2 cups (250g) plain/all-purpose flour; 1/2 teaspoon baking soda; 1 teaspoon cornflour/cornstarch; 1/4 teaspoon salt; 1/2 cup (115g) unsalted butter, partially melted; 1/2 cup (100g) light brown sugar; 1/4 cup (50g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup (175g) mini chocolate chips

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Mini Chocolate Chip Cookies – Deliciously soft and chewy chocolate chip cookies that are made with just a teaspoon of dough for tiny, bite-sized cookies. Perfect for party bags, lunchboxes, or even decorating other desserts!

Mini Chocolate Chip Cookie Recipe

The cutest cookies EVER!

These chocolate chip cookies are soft on the inside, chewy on the outside, infused with vanilla, and packed full of mini chocolate chips.

They are made with just a teaspoon of dough to create the most cutest, tiniest cookies.

These bite-sized cookies are perfect for lunchboxes, party bags, or even decorating other desserts with!

Looking for more bite-sized treats? Check out my Nutella Fudge, Chocolate Peanut Butter Energy Bites, and my Easy Lemon Truffles.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

Plain/all-purpose flour
Baking soda
Cornflour/cornstarch: Makes for extra soft and thick cookies.
Salt
Unsalted butter: Partially melted.
Light brown sugar: Using mostly brown sugar results in extra soft and chewy cookies, as well as a subtle molasses flavour.
Granulated sugar
Large egg
Vanilla extract
Mini chocolate chips

How to make Mini Chocolate Chip Cookies

To makes these cookies, simply grab a medium mixing bowl and whisk together the flour, baking soda, cornflour, and salt. Set aside.

In a separate large mixing bowl, whisk together the butter and sugars.

Add the egg and vanilla extract, and mix until combined.

Add the dry ingredients and mix until just combined. Fold in the mini chocolate chips.

Roll the dough into 1 teaspoon (10g) balls and place onto the prepared baking tray. Top with extra mini chocolate chips, if desired.

Bake for 7 – 8 minutes.

Allow to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Mini Chocolate Chip Cookies are:

so quick and easy to make
soft and chewy
infused with vanilla
packed full of mini chocolate chips
the cutest, tiniest cookies EVER!

How long will these mini cookies last? These cookies stay fresh kept in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 2 – 3 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

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Yield: 70 cookies

Mini Chocolate Chip Cookies

Deliciously soft and chewy chocolate chip cookies that are made with just a teaspoon of dough for tiny, bite-sized cookies. Perfect for party bags, lunchboxes, or even decorating other desserts!

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 8 minutes

Ingredients

2 cups (250g) plain/all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cornflour/cornstarch
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, partially melted
1/2 cup (100g) light brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (175g) mini chocolate chips

Instructions

Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
In a medium bowl, whisk together the flour, baking soda, cornflour, and salt. Set aside.
In a separate large bowl, whisk together the butter and sugars. Add the egg and vanilla, and mix until combined.
Add the dry ingredients and mix until just combined. Fold in the mini chocolate chips.
Roll the dough into 1 teaspoon (10g) balls and place onto the prepared baking tray. Top with extra mini chocolate chips, if desired.
Bake for 7 - 8 minutes.
Allow to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Cookies stay fresh kept in an airtight container at room temperature for up to 1 week. They also freeze well for up to 3 months.

Make ahead: Cookie dough balls can be kept in the fridge for up to 2 - 3 days, or frozen for up to 3 months. Bake straight from frozen.

Nutrition Information:

Yield:

70 cookies

Serving Size:

1 cookie
Amount Per Serving: Calories: 58Total Fat: 2gSaturated Fat: 1gCholesterol: 9mgCarbohydrates: 8gFiber: 0gSugar: 3gProtein: 0g

Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.