Preheat your oven for bite-sized Soft and Chewy Mini Chocolate Chip Cookies that deliver all the deliciousness of regular chocolate chip cookies but in miniature form. Best of all, there’s no dough chilling required!
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These mini chocolate chip cookies are a delightful and adorable version of the classic treat we all know and love (I’m looking at you, No-Chill Chocolate Chip Cookies!). Picture this: A golden-brown cookie, slightly crisp on the edges, and irresistibly soft and gooey in the center. Plus, the mini chocolate chips are generously scattered throughout, ensuring a burst of chocolaty goodness with every single bite.
But it’s not just the taste that will win you over; it’s the adorable miniature size that adds to their charm. These bite-sized treats are just the perfect size for my little ones’ tiny hands, and they’re absolutely thrilled to see these cute little treats waiting for them in their lunchboxes.
Here’s the best part: They’re incredibly easy to make! With just a few simple ingredients and a quick baking time, you can whip up a batch of these chewy chocolate chip cookies in no time.
And when they’re this small, why stop at sampling just one? I can’t wait to sandwich two of these around a mini scoop of vanilla ice cream for ice cream sandwiches!
Why You’ll Love ‘Em
- There’s no chilling time required!
- They’re irresistibly soft and chewy.
- They’re perfectly bite-sized. Too cute to resist and just the right size for a quick, satisfying indulgence!
- They’re easy to make with simple ingredients and a quick baking time.
- Butter: Did you forget to soften your butter and need a freshly baked cookie ASAP? No sweat. You might think the microwave is the only way, but there are several clever ways to soften butter quickly. A whole stick will take longer to soften than when cubed, so slicing your butter into cubes will allow that softening process to happen more quickly. You can also set up a makeshift warm water bath, placing the butter in a bowl over a saucepan of boiling water.
- Sugar: You’ll need both regular white and light brown sugar for this cookie recipe to achieve the ideal balance of sweetness.
- Eggs: It’s crucial to use cold eggs as they help prevent the cookies from spreading while baking.
- Flour: This recipe calls for 3 cups of all-purpose flour, which gives the cookies structure and a soft bite. Make sure not to overmix the dough to avoid tough cookies.
- Leavening agents: With 1 teaspoon of baking soda and ½ teaspoon of baking powder, these cookies get the perfect lift.
- Mini chocolate chips: No chocolate chip cookie is complete without chocolate chips!
- Salt: You can use regular table salt, but reduce the amount to about ¼ teaspoon, as table salt is finer and denser than kosher salt. The sprinkle of sea salt on top adds a wonderfully sweet-salty contrast. It’s completely optional, but I promise this tiny touch elevates your classic chocolate chip cookie into something extra delicious.
See the recipe card for full information on ingredients and quantities.
Creating these mini desserts is surprisingly easy and takes just a few simple steps.
- Preheat the oven. Preheat the oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars. In a large mixing bowl, cream together the softened butter, white sugar, and light brown sugar until light and fluffy using a handheld or stand mixer fitted with the paddle attachment.
- Add the wet ingredients. Add the eggs one a time, beating between each addition, then beat in the vanilla extract and mix until well combined.
- Add the dry ingredients. Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the mini chocolate chips.
- Form the cookies. Using a small cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheets. Leave some space between each cookie to allow for slight spreading during baking.
- Bake. Bake the cookies for 8 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers.
- Cool and enjoy! Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Kelly’s Note: For an extra special touch, sprinkle a pinch of sea salt on top of each cookie immediately after removing them from the oven.
- Measure Your Flour Correctly: Precise measurements are crucial for baking. Check out my simple tip for how to measure flour without using a scale to guarantee successful, consistent baking results every time.
- Avoid Overmixing: Mix the cookie dough until just combined. Overmixing can lead to excess gluten development, resulting in dense cookies. Once you add the dry ingredients to the wet, mix until no streaks of flour remain.
- Use a Small Cookie Scoop: To ensure uniform-sized cookies, use a small cookie scoop or a teaspoon to portion out the dough. This way, all cookies will bake evenly and have a consistent appearance.
- Prevent Spreading: To prevent the cookies from spreading (and if you are in a particularly warm climate), refrigerate or freeze the scooped-out cookie dough balls for 5 to 10 minutes before baking.
A lot of recipes out there have super complicated directions and hacks for achieving perfectly soft, chewy cookies. But cookie baking doesn’t need to be so complicated.
All you need to do is slightly underbake your cookies. Baking them for 8 to 12 minutes will make your cookies a touch crispy around the edges, barely set in the centers and perfectly chewy. You can use this trick for any of your favorite cookies to achieve the much-desired chewy texture.
Frequently Asked Questions
Chocolate chip cookies may dry out quickly due to factors such as overbaking, using too much flour, not enough fat or liquid, overmixing the dough and improper storage. To prevent this, bake the cookies until slightly underdone and store them in an airtight container or sealable plastic bag. Ensuring accurate measurements and enjoying the cookies within a few days of baking can also help maintain their soft and chewy texture.
Yes, chocolate chip cookies freeze very well! Freezing chocolate chip cookies is an excellent way to preserve their freshness and enjoy them later. To freeze the cookies, allow them to cool completely, then place them in an airtight container or a resealable plastic bag. You can also place parchment paper between the layers to prevent sticking. When you’re ready to enjoy them, simply thaw the cookies at room temperature or reheat them in the oven for a few minutes.
Slightly underbaking the cookies is a simple and effective trick to get that desired soft and chewy texture. Baking them for 8 to 12 minutes will give you cookies that are crispy around the edges, yet wonderfully chewy and barely set in the centers. This hack works like magic for all your favorite cookie recipes!
Since these cookies are mini, larger chocolate chips will overwhelm the cookies and you’ll likely end up with a melty mess so, I don’t recommend it.
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Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup white sugar
- 1 1/4 cups light brown sugar
- 2 large eggs, cold
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup mini chocolate chips
- Sea salt, for topping (optional)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, white sugar and brown sugar until light and fluffy, about 2 minutes.
- Add the eggs one a time, beating between each addition, then beat in the vanilla extract.
- Add the flour, baking soda, baking powder and salt and beat just until combined, then beat in the mini chocolate chips.
- Scoop out 1-Tablespoon mounds of dough onto the baking sheets, spacing each mound at least 2 inches apart.
- Bake the cookies for 8 to 12 minutes, rotating the pans halfway through, until they are slightly crispy around the edges and barely set in the centers. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely.
Kelly’s Notes
- To ensure your cookies are soft and chewy, rather than crispy, underbake them so that you remove them from the oven when the centers are barely set.
- To prevent the cookies from spreading (and if you are in a particularly warm climate), refrigerate or freeze the scooped-out cookie dough balls for 5 to 10 minutes before baking.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Is there any way to make the cookies without eggs? I would love to try this recipe but I am a lacto-vegetarian and I cannot eat eggs.
Hi Jenavieve! You could try using a flax egg!
They were actually soft AND chewy!!! Made them for my kids first day of school and they loved them. Adding to our cookie lineup!
So glad you enjoyed the recipe, Amanda!