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!
If you’re a fan of classic chocolate chip cookies but love a bite-sized treat, these Mini Chocolate Chip Cookies are about to steal your heart (and your snack stash).
They’re everything you love about a traditional cookie—soft, chewy, buttery, and packed with chocolate—just in a smaller, irresistibly poppable form.
Perfect for sharing, gifting, or sneaking a few straight from the jar, these cookies are easy to make and even easier to enjoy. Whether you’re baking for a crowd or keeping a stash on hand for cookie cravings, this mini version delivers big on flavour and fun.
Looking for more bite-sized treats? Check out my Nutella Fudge, Chocolate Peanut Butter Energy Bites, and my Easy Lemon Truffles.
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, their measurements, 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.
Substitutions & variations
- Plain/all-purpose flour: A 1:1 gluten-free flour substitute works well for a gluten-free option—just make sure it includes xanthan gum for structure.
- Egg: Replace the egg with a flax egg (1 tbsp flaxseed + 2.5 tbsp water) or 1/4 cup (63g) unsweetened applesauce for an egg-free version.
- Mini chocolate chips: If you don’t have mini chocolate chips, use finely chopped chocolate or regular chips.
- Double chocolate: Add 2 tablespoons of cocoa powder to the dough for a rich, chocolatey base, and keep the chocolate chips for extra indulgence.
- Other add-ins: Swap chocolate chips for mini M&Ms or use a mix for a colourful, kid-friendly version. OR stir in chopped walnuts, pecans, or almonds for added crunch and flavour.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Recipe FAQs
Yes! You can use regular chocolate chips or chop up a chocolate bar. Just keep the pieces small so they distribute evenly in the mini-sized cookies.
Yes! Use plant-based butter, a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water), and dairy-free chocolate chips for a vegan-friendly version.
Absolutely. Scoop the dough into small balls, freeze on a lined baking tray, then transfer to a freezer bag. Bake straight from frozen.
Definitely! This recipe is easy to scale up—just double all the ingredients and bake in batches.
It’s not required, but chilling helps control spread and enhances flavour. Even 30 minutes in the fridge can make a difference.
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Mini Chocolate Chip Cookies
Ingredients
- 2 cups (250g) plain/all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, partially melted
- ½ cup (100g) light brown sugar
- ¼ 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.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.