These mini chocolate chip cookies are soft, chewy, and perfectly bite-sized for a tasty treat. Not to mention they are absolutely adorable! You’ll love this tiny twist on everyone’s favorite classic cookie.
These cookies may be tiny, but they pack a punch of flavor. There’s plenty of chocolate in every bite, making them pop-in-your mouth good. Plus, they are just right for little fingers and mouths. Also, these one-bite cookies leave virtually no mess behind. Can it get any better?
If you love these, you’ll also love my other chocolate chip cookies! Try my Thin Chocolate Chip Cookies, Eggless Chocolate Chip Cookies, and Chocolate Chip Cookie Bars. And if you’re one who loves to sneak a bite of dough (no judging here!), don’t forget to try my delicious Edible Cookie Dough!
Why You’ll Love
- Perfectly Bite Sized
- Soft and Tender
- Great for Kids and Parties
You’ll love how quick and easy this dough is to mix up. Rolling the dough into 1/2 teaspoon balls can be a tad time consuming on your own, but it goes fast with a helper. Your kids will love this easy task and their little hands are perfect for it.
Table of Contents
Ingredients and Substitutions
- Unsalted butter – Butter adds delicious flavor to these cookies. I use unsalted, but if all you have is salted butter, then reduce the amount of salt by 1/4 teaspoon.
- Butter flavored shortening – Use shortening for rise, shape, and a light texture.
- Vanilla – This gives the cookies a depth of flavor.
- Brown sugar – Some brown sugar gives these cookies a richer flavor and a soft, chewy texture.
- Granulated sugar – White sugar is sweet and light, and it’s often used in recipes together with brown sugar.
- Eggs – Two eggs bind the ingredients together.
- All-purpose flour – Flour gives the cookies substance and structure. Use the scoop and level method when you measure.
- Baking soda – This leavening agent keeps these cookies soft.
- Baking powder – A second leavening agent that helps with rise. You can read about baking soda and baking powder here.
- Cornstarch – A little cornstarch makes cookies extra soft and chewy, plus it makes them thicker. Just the way we want them!
- Salt – A touch of salt makes the other flavors shine!
- Mini chocolate chips – Make sure to use mini chips, since regular sized will be too big for these bite-sized cookies. I prefer semi-sweet chocolate, but you can use whatever you prefer.
Variations
- Try replacing the mini chocolate chips with your favorite alternatives. You can find mini chips in butterscotch, peanut butter, or white chocolate.
- Colorful candy makes these mini cookies even cuter! Mini M&Ms or mini Reese’s Pieces candies are the perfect substitutions in these mini chocolate chip cookies.
- Add 1/2 cup of your favorite finely chopped nuts for a little crunch.
How to Make
- Prep – Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
- Make Dough – Cream together butter, shortening, vanilla, and sugars. Then add eggs until just incorporated. Add flour, baking soda, baking powder, salt, and cornstarch. Mix well, then fold in chocolate chips.
- Bake – Drop 1/2 teaspoon balls of dough onto cookie sheet and bake for 6-8 minutes. Cool for 1 minute on cookie sheet, then transfer to a cooling rack. Enjoy!
Shortcuts
- The best shortcut is to set out all of the ingredients and tools you’ll need. Also, using a stand mixer makes this dough even easier.
- You can make dough up to 2 months ahead of time and freeze it for later, then bake whenever you want a quick treat.
- Follow my tips (below) for the easiest ways to scoop the dough. It will make the process go faster!
Tips
- There are a couple ways to make scooping just a ½ teaspoon of dough easier. First, spray a 1 teaspoon measuring spoon with non-stick spray, scoop the dough so it’s flat in the spoon, then divide it in half. Respray spoon every 4-5 scoops.
- Or you can use a 1½ tablespoon cookie scoop (#40). Make sure the dough is flat in the scoop, then divide the dough in half three times (until you have 8 pieces of dough). Roll the dough into balls.
- It’s easiest to work with a partner. One of you can scoop the dough, and the other can roll it into balls. This is a great job for your kids to help with!
How to Store
Room Temperature – Store in a sealed container for up to 3 days.
Refrigerate – Store in an airtight container for up to 5 days.
Freeze – You can freeze cookies for up to 2 months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper. These mini chocolate chip cookies are so small, it will only take them a few minutes to reach room temperature again.
Frequently Asked Questions
This recipe works best with mini chocolate chips, because the cookies are so small. If you use regular-sized chocolate chips, you’ll end up with more chocolate per cookie, and the dough might have a harder time binding together.
Cornstarch gives cookies a soft and chewy texture. It also thickens them just a bit. It works by binding liquids in the dough, making cookies spread less.
Yes, many brands that make mini chocolate chips also make them in white chocolate. You can find them at most major stores or online.
More Fun Cookie Recipes
Miniature Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup butter flavored shortening, (½ of a stick Crisco stick)
- 1 tsp vanilla
- ¾ cup brown sugar, packed
- ¾ cup white granulated sugar
- 2 eggs
- 2 ½ cups all purpose flour
- 2 tsp baking soda
- ½ tsp baking powder
- ½ tsp cornstarch
- 1 tsp salt
- 1 ¼ cup mini chocolate chips, divided
Instructions
- Preheat oven to 325°F. Line a cookie sheet with parchment paper.
- Cream together butter, shortening, vanilla, and sugars for 5-6 minutes. Add eggs until just incorporated. Add flour, baking soda, baking powder, salt, and cornstarch. Mix well. Fold in chocolate chips.
- Making the tiny cookies: You only need ½ teaspoon of dough for each cookie. That's not very much! There are two ways to this. First, spray a 1 teaspoon measuring spoon with non-stick spray, scoop the dough, then divide it in half. Respray spoon every 4-5 scoops. Second, use a 1½ tablespoon cookie scoop (#40), then divide the dough in half three times (until you have 8 pieces of dough).
- Roll the mini dough pieces into balls and place on cookie sheet. Bake 6-8 minutes.
- Cool on baking sheet 1 minute, then transfer to wire cooling rack.
- Recipe yields 85 cookies (when you use ½ teaspoon dough).
Notes
Tips
- There are a couple ways to make scooping just a ½ teaspoon of dough easier. First, spray a 1 teaspoon measuring spoon with non-stick spray, scoop the dough so it’s flat in the spoon, then divide it in half. Respray spoon every 4-5 scoops.
- Or you can use a 1½ tablespoon cookie scoop (#40). Make sure the dough is flat in the scoop, then divide the dough in half three times (until you have 8 pieces of dough). Roll the dough into balls.
- It’s easiest to work with a partner. One of you can scoop the dough, and the other can roll it into balls. This is a great job for your kids to help with!
Leave a Comment