These mini chocolate chip cookies are soft and chewy with all the classic chocolate chip cookie flavor you love, in a fun, snackable, bite-sized treat.

Mini chocolate chip cookies with golden edges and mini chocolate chips.

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Mini Cookies, Big Chocolate Chip Flavor

Mini chocolate chip cookies are a fun twist on a classic. They bake quickly, are easy to portion, and are perfectly sized for little hands and everyday snacking. If you love my best chocolate chip cookies, this mini version delivers the same familiar flavor in a smaller bite.

With a soft, chewy texture and plenty of chocolate in every bite, these cookies are great for after-school snacks, lunchboxes, or quick treats on the go. They’re similar in size to my mini M&M cookies, but made with classic chocolate chips for a simple, timeless treat.

Recipe Ingredients

Mini chocolate chip cookie ingredients including butter, flour, brown sugar, granulated sugar, cornstarch, baking staples and mini chocolate chip cookies.

Find the full printable recipe with specific measurements below.

  • Unsalted butter:  Ensure your butter is at room temperature for easier creaming with the sugars.
  • Sugars: Brown sugar adds moisture and a rich caramel-like flavor and granulated sugar helps to crisp up the edges. 
  • Vanilla extract: Adds the classic, sweet flavor to the cookies. Pure vanilla extract is preferred for the best taste.
  • Cornstarch: Just a teaspoon added to the dough keeps the mini chocolate chip cookies soft and thick.
  • Mini chocolate chips: Mini chips ensure chocolate in every bite. You can add a few extra to the top of each cookie before baking for a nice finishing touch.
  • Baking staples: Large egg, all-purpose flour, baking soda, and fine sea salt.

How to Make Mini Chocolate Chip Cookies

In a large bowl, or the bowl of a stand mixer, cream together the butter and sugars until smooth. Stir in the egg and vanilla, then, gradually mix in the rest of the dry ingredients.

Mini chocolate chip cookie dough in a bowl before adding chocolate chips.

Fold in the chocolate chips. This is when you would add any other mix-ins if you’re using any.

Folding mini chocolate chip cookies into cookie dough.

Use a small cookie scoop or teaspoon to scoop out 1-inch balls and place them on the baking sheets lined with parchment paper or silicone mat.

Mini chocolate chip cookie dough balls on a baking sheet.

Place cookies in a preheated oven for 7-8 minutes, or until the cookies are set but still slightly underbaked. 

Top down photo of soft and chew homemade mini chocolate chip cookies on parchment paper.

Baking Tips

  • Use a small cookie scoop or teaspoon to keep the mini cookies evenly sized so they bake at the same rate.
  • Mix just until the flour is incorporated. Overmixing can make the cookies dense instead of soft and chewy.
  • If the dough feels sticky, check your flour measurement. Spoon and level the flour for the most accurate results.
  • Do not overbake. The centers will look slightly underdone when you remove these soft baked cookies from the oven but they will set as they cool.
Mini chocolate chip cookies on a white plate for serving with a glass of milk and additional cookies on counter.

More cookie recipes to try include chocolate chip pudding cookies, triple chocolate chip cookies and white chocolate chip cookies

More Chocolate Chip Cookie Recipes

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Mini chocolate chip cookies with golden edges and mini chocolate chips.

Mini Chocolate Chip Cookies

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 24
These mini chocolate chip cookies are perfect for anyone who loves the classic flavor of chocolate chip cookies but wants them in a fun, bite-sized form!
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Ingredients 

  • ¾ cup (163 grams) unsalted butter , softened
  • ¾ cup (145 grams) light brown sugar , packed
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (280 grams) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup mini chocolate chips , more for tops if desired

Instructions

  • Preheat the oven to 350°F. Line two baking sheets with parchment.
  • In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until smooth. Add the egg and vanilla and mix to combine.
  • Mix in the flour, cornstarch, baking soda, and salt until combined. Fold in the mini chocolate chips.
  • Use a teaspoon to scoop the dough into 1-inch balls and place on prepared baking sheets. Bake 7-8 minutes, or until set (they should look slightly under baked and finish cooking on pan).
  • Remove from oven and let cool on baking sheet for a few minutes before removing to a cooling rack. Store in a covered container up to 3 days.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
Freezing cookie dough: Cookie dough balls can also be stored in the freezer for 2-3 months. I like to place the dough on the baking sheet and freeze for 30-60 minutes, or until hard. Then you can stack in a freezer bag or covered container. When ready to bake, place on the pan while the oven is preheating and bake an extra 1-2 minutes. 

Nutrition

Serving: 5cookies, Calories: 204kcal, Carbohydrates: 30g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 25mg, Sodium: 105mg, Potassium: 36mg, Fiber: 1g, Sugar: 14g, Vitamin A: 213IU, Vitamin C: 0.05mg, Calcium: 21mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Christmas: Melt red or green melting wafers and spread on the bottom of each cookie. Ensure chocolate is set before storing.
  • Chocolate varieties: Swap mini chocolate chips with white chocolate, milk chocolate, or even make butterscotch cookies for a different taste.
  • Nutty flavor: Add finely chopped nuts like pecans or walnuts for a nutty crunch.
  • Brown butter: Make brown butter chocolate chip cookies for a richer flavor.

Recipe FAQs

My cookies came out flat. What went wrong?

Flat cookies are usually caused by butter that’s too soft, too much sugar, or not enough flour. Measure ingredients carefully and use butter that’s softened but not melted.

Can I make this dough ahead of time?

This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.

Can I freeze the dough?

Absolutely. Scoop the dough into balls, freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

How to store leftover mini chocolate chip cookies?

Store cooled cookies in an airtight container at room temperature for up to 3 days. To freeze, cool completely, freeze in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature before serving.