These mini chocolate chip cookies are soft, chewy, and perfectly poppable. Each bite is loaded with melty chocolate and buttery sweetness, making them the ultimate bite-sized treat. Easy to prepare and great for sharing, these cookies are sure to become a go-to recipe for parties, snacks, or anytime cravings.

Mini Chocolate Chip Cookies

Why You’ll Love This Recipe

Bite-sized, fun, and great for portion control.
Packed with chocolate chips in every bite.
Soft and chewy texture with lightly golden edges.
Make-ahead friendly—chill the dough for even better results.
Perfect for kids’ snacks, lunchboxes, or party platters.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
2 tablespoons cornstarch
3/4 teaspoon kosher salt
14 tablespoons unsalted butter, melted and cooled slightly
3/4 cup granulated sugar
3/4 cup light brown sugar, loosely packed
2 teaspoons vanilla extract
1 egg + 1 egg yolk, room temperature
2 cups milk chocolate chips

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
In a separate bowl, cream melted butter with granulated and brown sugars until blended. Add vanilla, egg, and egg yolk. Beat with a hand mixer until light and fluffy.
Stir dry ingredients into wet ingredients until just combined—do not overmix.
Fold in chocolate chips. Scoop dough into small portions using a mini ice cream scoop or heaping tablespoon.
For best results, chill dough overnight or freeze for 1 hour.
Bake 8–10 minutes, until edges are golden but centers are still soft.
Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 24 mini cookies
Prep time: 10 minutes
Chill time: 12 hours (or 1 hour in freezer)
Bake time: 8–10 minutes
Total time: about 25 minutes active + chilling time

Variations

Swap milk chocolate chips for dark, semi-sweet, or white chocolate.
Add chopped nuts like pecans or walnuts for extra crunch.
Stir in mini M&M’s for a colorful twist.
Add a pinch of cinnamon or espresso powder for deeper flavor.
Make ice cream sandwiches using two mini cookies.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, store unbaked dough balls in a freezer-safe bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

FAQs

Do I really need to chill the dough?

Yes, chilling helps prevent spreading and enhances flavor, but freezing for 1 hour works as a shortcut.

Can I make larger cookies with this dough?

Yes, just scoop bigger portions and increase the baking time by 2–3 minutes.

What makes these cookies chewy?

The extra egg yolk and cornstarch add tenderness and chewiness.

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt by about half.

Why are my cookies flat?

Make sure to chill the dough and measure flour correctly to avoid too much butter in the mix.

Can I use dark chocolate instead of milk chocolate?

Absolutely—dark chocolate chips add a richer, less sweet flavor.

Can I freeze baked cookies?

Yes, freeze them in a sealed container for up to 2 months. Thaw at room temperature before serving.

What’s the best way to get uniform cookies?

Use a mini cookie scoop to keep all cookies the same size.

Can I make the dough ahead of time?

Yes, refrigerate the dough up to 2 days before baking.

Do these cookies stay soft?

Yes, they stay soft and chewy when stored properly in an airtight container.

Conclusion

Mini chocolate chip cookies are the perfect combination of chewy, buttery dough and melty chocolate chips—all in a bite-sized form. Easy to make, fun to eat, and always a hit, these little treats are ideal for parties, snacks, or simply indulging your sweet tooth. Bake a batch and watch them disappear fast!

Mini Chocolate Chip Cookies

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Author: Jessica
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes (+ chill time)
Yield: 24 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Mini Chocolate Chip Cookies are soft, chewy, and perfectly poppable. These bite-sized treats are easy to make, loaded with chocolate chips, and perfect for snacking, parties, or lunchboxes.

Ingredients

2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
2 tablespoons cornstarch
3/4 teaspoon kosher salt
14 tablespoons unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
3/4 cup light brown sugar, loosely packed
2 teaspoons vanilla extract
1 egg + 1 egg yolk, room temperature
2 cups milk chocolate chips

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Instructions

Preheat oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.
In a large bowl, cream together the melted butter, granulated sugar, and brown sugar until well combined.
Add the vanilla, egg, and egg yolk. Beat with a hand mixer until the mixture is light and fluffy.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Fold in the chocolate chips.
Use a mini ice cream scoop or heaping tablespoon to portion the dough into small cookies.
Chill the dough in the fridge overnight or freeze for 1 hour for best texture.
Place chilled cookie dough on a parchment-lined baking sheet, spacing them slightly apart.
Bake for 8–10 minutes or until the edges are light golden brown. Do not overbake.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.

Notes

Chilling the dough helps prevent spreading and enhances flavor.
Use room temperature eggs to ensure even mixing.
You can freeze the cookie dough balls and bake from frozen—just add 1–2 minutes to the bake time.
Switch up the chips with semi-sweet, dark, or even white chocolate for variety.