These one-bite mini cookies are soft, chewy and perfect for chocolate chip cookie cravings. And they're adorable at just the size of a quarter!
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I'll admit it; I'm a bit obsessed with chocolate chip cookies. And honestly, they can be any kind of CC cookie and I'll be interested. Maybe because it's Valentine's Day week this week, or maybe just because I need an excuse to make another cookie recipe, I present you with these mini soft bake cookies. They're one bite cookies, and they're delightfully good. (Maybe too good.) 😉
If you'd prefer full-sized cookies instead, you can also try these classic chocolate chip cookies, GF chocolate chip cookies, or even double chocolate or triple chocolate cookies.
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❤️ Why you'll love this recipe
- Perfect chocolate chip cookie bites
- Soft and chewy texture
- Simple ingredients and instructions
- Great for fun events or cookie gifts
- Make dough in advance for small batch cookies
🌿 Ingredients
You can find all of these ingredients at a large grocery store. Either light or brown sugar works fine for this recipe; I used light here. And note that you'll need just one whole egg plus an extra egg yolk. (You can just separate the second egg and save the egg white for another use.)
See recipe card below for exact quantities.
📝 Instructions
Step 1: Whisk the flour, cornstarch, salt and baking powder in a large bowl and set aside. Separate the egg yolk from the second egg if you haven't already, and save the egg white for another use.
Step 2: Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and eggs and mix for another 30 seconds.
Step 3: Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. (Don't over-mix!) Use a silicone spatula or wooden spoon to fold in the chocolate chips.
Then, place the batter in the refrigerator and chill for a minimum of 1 hour, or overnight.
Step 4: Center a rack in the oven and preheat to 350°F. Line two baking sheets with parchment paper. Place rounded teaspoonfuls of batter onto each sheet at least 2 inches apart and bake one sheet at a time for 7-9 minutes, rotating the cookie sheet once. Remove the cookies from the oven once the tops are just starting to turn golden (they will still be very soft when you take them out.)
Step 5: Let the cookies rest on the baking sheet for 5 minutes to finish cooking, and press a few extra chocolate chips onto each cookie as they cool. Then, transfer the cookies to a cooling rack using a spatula and place the second cookie sheet in the oven to bake. (If you're using the same sheet, let it cool before you place the next batch on it.)
Step 6: Enjoy your cookies warm or store for later.
📋 Substitutions
Feel free to make any of the following adjustments depending on dietary needs and what you have on hand:
- All-purpose flour - substitute 1 cup of gluten-free all-purpose flour and ⅓ cup blanched almond flour to make these mini cookie gluten free
- Cornstarch - use arrowroot powder instead, or simply substitute the same amount of additional flour
- Unsalted butter - use salted butter if necessary and leave out half of the added salt, or use coconut oil to make dairy free
- White sugar - substitute coconut sugar or maple sugar
- Light brown sugar - use dark brown sugar instead; in a pinch, you can just use all white sugar and the cookies will still be tasty, but may not be as soft and rich tasting
- Vanilla extract - use pure vanilla powder instead
- Mini chocolate chips - use any kind of chocolate chips or chocolate chunks, mint chocolate chips, peanut butter chips, or white chocolate chips keeping in mind that mini chips work best since the cookies are so little
🔪 Equipment
You'll need the following equipment to make this recipe:
- measuring cups
- measuring spoons
- mixing bowls
- whisk
- stand mixer or hand mixer
- silicone spatula
- baking sheet
- parchment paper (optional, for easy cleanup)
- cooling rack
🍱 Storage
Chocolate chip mini cookies will stay fresh in the fridge for up to five days, or in the freezer for up to 2 months.
🎉 Top tip
Mini cookies can be more delicate than full-sized cookies and will cook much faster, so make sure not to over-bake by keeping an eye on the oven. They'll still look soft and a bit under-cooked when you first take them out, but they'll finish up cooking on the baking sheet as they cool and will be perfectly soft and chewy. Enjoy!
💭 FAQ
Yes; you'll need to chill the cookie dough for at hour (or overnight) in order to make mini chocolate chip cookies.
To make soft mini cookies, make sure not to leave out the cornstarch and extra egg yolk in this recipe. Also, make sure not to over-mix the dough which can make cookies denser. If your mini cookies harden a little in the fridge, simply warm in the microwave for a few seconds to soften them again.
The most common reason for flat cookies is not chilling the dough for at least an hour in the fridge. Doing so will ensure that the batter does not spread too much during baking.
Yes! Homemade mini cookies will stay fresh in the fridge for up to five days, or in the freezer for up to 2 months.
🍳 Recipe
Mini Chocolate Chip Cookies
Equipment
- parchment paper optional, for easy cleanup
Ingredients
- 1 ⅓ cup all-purpose flour see notes for GF option
- 1 teaspoon cornstarch
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ½ cup (1 stick) unsalted butter at room temperature
- ⅓ cup white sugar
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg plus 1 large egg yolk, at room temperature
- ¾ cup mini chocolate chips plus extra for topping
Instructions
- Prepare the dry ingredients: Whisk the flour, cornstarch, salt and baking powder in a large bowl and set aside. Separate the egg yolk from the second egg if you haven't already, and save the egg white for another use.
- Prepare the wet ingredients: Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and eggs and mix for another 30 seconds.
- Incorporate: Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. (Don't over-mix!) Use a silicone spatula or wooden spoon to fold in the chocolate chips.
- Chill: Place the batter in the refrigerator and chill for a minimum of 1 hour, or overnight.
- Bake: Center a rack in the oven and preheat to 350°F. Line two baking sheets with parchment paper. Place rounded teaspoonfuls of batter onto each sheet at least 2 inches apart and bake one sheet at a time for 7-9 minutes, rotating the cookie sheet once. Remove the cookies from the oven once the tops are just starting to turn golden (they will still be very soft when you take them out.)
- Cool: Let the cookies rest on the baking sheet for 5 minutes to finish cooking, and press a few extra chocolate chips onto each cookie as they cool. Then, transfer the cookies to a cooling rack using a spatula and place the second cookie sheet in the oven to bake. (If you're using the same sheet, let it cool before you place the next batch on it.)
- Enjoy: Enjoy your cookies warm or store for later.
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