There’s something magical about mini chocolate chip cookies, isn’t there? That perfect bite-sized moment when buttery dough meets melty chocolate? I’ve been baking these little gems for years, and they never fail to disappear faster than I can make them. My kids call them “popcorn cookies” because they’re just as easy to grab by the handful. What I love most is how simple they are, no fancy equipment, no complicated steps, just pure cookie joy in under 30 minutes. Whether it’s for lunchboxes, parties, or that 3pm slump, these mini delights are my go-to treat that makes everyone smile.
Why You’ll Love These Mini Chocolate Chip Cookies
Let me count the ways these little cookies will steal your heart:
- They’re ready in 25 minutes flat, faster than running to the store!
- Perfect two-bite size means no crumbly mess (and zero guilt about sneaking extras)
- Kids go wild for them, I’ve seen these disappear faster than chicken nuggets
- The mini chocolate chips distribute evenly so every bite has chocolatey goodness
- Dough freezes beautifully, cookie emergencies solved in 10 minutes flat
Trust me, once you try this recipe, you’ll never buy bagged cookies again.
Ingredients for Mini Chocolate Chip Cookies
Here’s everything you’ll need for these irresistible bite-sized treats. I’ve learned through many batches that quality ingredients make all the difference with such a simple recipe:
- 1 cup all-purpose flour: spooned and leveled for perfect measurement
- 1/2 tsp baking soda: fresh for maximum lift
- 1/4 tsp salt: I prefer fine sea salt for even distribution
- 1/2 cup unsalted butter, softened: leave it out for 30 minutes before baking
- 1/4 cup granulated sugar: for that classic cookie sweetness
- 1/4 cup brown sugar: packed tight for chewy texture
- 1 tsp vanilla extract: pure vanilla makes all the difference
- 1 large egg: room temperature blends smoother
- 1/2 cup mini chocolate chips: the star of the show!
Pro tip: Measure your flour correctly by spooning it into the cup and leveling off, packing it down leads to dry cookies. And yes, those mini chips really are worth hunting down, they give every bite perfect chocolate distribution!
How to Make Mini Chocolate Chip Cookies
Alright, let’s get baking! I’ve made these mini chocolate chip cookies so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. First things first, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper, trust me, it makes cleanup a breeze and prevents sticking.
Now for the fun part! In a medium bowl, whisk together your flour, baking soda, and salt. Set this aside, we’ll come back to it. In a larger bowl, cream together the softened butter and both sugars. I use my hand mixer for about 2 minutes until it’s light and fluffy. Then add the vanilla and egg, mixing just until combined. Here’s where you need to be careful, gradually add the dry ingredients to the wet, mixing gently just until the flour disappears. Overmixing is the enemy of tender cookies! Finally, fold in those adorable mini chocolate chips with a spatula.
Shaping and Baking Tips
The secret to perfect mini cookies? Teaspoon-sized dough balls! I use my trusty #100 cookie scoop (about 2 tsp) for consistency, but a regular teaspoon works too. Space them about 2 inches apart, they’ll spread just enough. Bake for 8-10 minutes until the edges turn golden but the centers still look slightly underdone. Don’t wait for them to brown completely, they’ll continue cooking on the hot sheet.
Cooling and Storage
Here’s where patience comes in! Let the cookies rest on the baking sheet for 2 minutes before transferring to a wire rack. This helps them set without crumbling. Store cooled cookies in an airtight container at room temperature for up to 5 days. Want to prep ahead? Scoop dough balls onto a tray, freeze solid, then transfer to a bag. When cookie cravings hit, just bake frozen dough (adding 1-2 extra minutes) for fresh cookies anytime!
Mini Chocolate Chip Cookies Variations
Oh, the possibilities! While I adore the classic version, sometimes I like to mix things up. Try dark chocolate chips for a richer flavor, they pair beautifully with the buttery dough. For a crunchy twist, toss in 1/4 cup chopped pecans or walnuts. My neighbor swears by adding a pinch of cinnamon to the dry ingredients for a cozy twist. The best part? These mini cookies are so forgiving, as long as you keep the dough proportions right, your creativity can run wild!
Serving Suggestions
These mini chocolate chip cookies are basically happiness in bite-sized form, and I love how versatile they are! A cold glass of milk is my go-to pairing, the classic combo never gets old. Toss a handful over vanilla ice cream for instant cookie crunch, or pile them into little cups at parties (they disappear faster than you can say “more please!”). My kids’ favorite? Sandwiching two cookies around a dollop of peanut butter for the ultimate after-school treat. For more bite-sized inspiration, check out recipes from familytastes.com.
Nutritional Information for Mini Chocolate Chip Cookies
Let’s talk numbers, these little guys are about enjoying life’s sweet moments responsibly! Each mini cookie contains approximately:
- 70 calories
- 5g sugar
- 4g fat (2.5g saturated)
- 8g carbs
- 1g protein
- 35mg sodium
Remember, these are estimates, your exact nutrition will vary slightly based on your ingredient brands and measurements. I always say one cookie never hurt anybody, but let’s be honest… you’ll probably eat three (or six)! That’s the beauty of mini treats, you can indulge without overdoing it.
Common Questions About Mini Chocolate Chip Cookies
I’ve gotten so many questions about these little cookies over the years, let me share the answers to the ones I hear most often!
Can I use regular chocolate chips instead of mini?
You bet, but here’s why I prefer mini: those tiny chips distribute evenly so every bite gets chocolate. Regular chips work (just use 3/4 cup instead), but you might need to flatten the dough balls slightly so they bake evenly.
How do I keep my cookies soft?
The secret’s in the baking time, pull them when the edges are golden but centers look slightly underdone. Store them airtight with a slice of bread (sounds weird, works like magic!) to maintain moisture.
Why did my cookies spread too much?
Probably butter that was too soft or an old baking soda. Next time, chill the dough 15 minutes before baking, and always check your leaveners’ freshness!
Can I double this recipe?
Absolutely! I do it all the time for school events. Just mix in two batches if your bowl’s small, overfilled bowls lead to uneven mixing and tough cookies.
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25-Minute Mini Chocolate Chip Cookies: Irresistible Bite-Sized Joy
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious bite-sized mini chocolate chip cookies perfect for snacking or sharing.
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and sugars until light and fluffy. Add vanilla and egg, mix well.
- Gradually add dry ingredients to wet ingredients, mixing until combined. Fold in mini chocolate chips.
- Drop teaspoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes until edges are golden. Let cool on the sheet for 2 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- For crispier cookies, bake for an extra minute.
- You can freeze unbaked dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 70
- Sugar: 5g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg