Last updated on October 12, 2026
My niece asked me for “tiny cookies she could eat a whole handful of without feeling guilty,” and that’s exactly how these mini chocolate chip cookies were born. They’re soft, chewy, packed with mini chocolate chips in every bite-sized piece, and dangerously easy to keep popping one after another.
Mini Chocolate Chip Cookies
Ingredients
Method
- Whisk together flour, cornstarch, baking soda, and salt in a bowl; set aside.
- Whisk melted butter with brown sugar and granulated sugar until smooth.
- Whisk in the egg and vanilla extract until glossy.
- Fold the dry ingredients into the wet mixture until just combined.
- Fold in the mini chocolate chips.
- Chill the dough for 15-20 minutes for easier shaping.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded half-teaspoons of dough and roll into small balls; place 1 inch apart.
- Bake for 6-7 minutes until edges are just set; they will look slightly underbaked in the center.
- Cool on the tray for 5 minutes before transferring to a wire rack.
I’ve made a full batch of our regular-sized Milk Chocolate Chip Cookies more times than I can count, but there’s something different about these — they disappear at parties faster than any other cookie I bake, probably because “just one more” feels so harmless when they’re this small.
Table of Contents
- Why This Recipe Works
- Mini vs. Regular Size Cookies
- Ingredients
- How to Make Mini Chocolate Chip Cookies
- Pro Tips for the Best Results
- How to Store and Freeze
- Frequently Asked Questions
- Nutrition
- More Recipes You’ll Love
Why This Recipe Works
After a few test batches with different scoop sizes and bake times, here’s what made the biggest difference:
- Mini chocolate chips instead of regular ones — this keeps the chocolate-to-dough ratio balanced so the tiny cookies don’t get overwhelmed by oversized chips.
- A short bake time (6-7 minutes) — mini cookies go from perfectly soft to overdone very quickly, so watching the clock closely matters more here than with regular-sized cookies.
- A touch of cornstarch — as The Daily Meal explains, cornstarch absorbs moisture and limits gluten development, which helps keep the small amount of dough in each cookie soft rather than crisping up too much given their size.
Mini vs. Regular Size Cookies
| Feature | Mini Chocolate Chip Cookies | Regular Chocolate Chip Cookies |
|---|---|---|
| Scoop size | ½ tsp | 1.5–2 tbsp |
| Bake time | 6–7 minutes | 9–11 minutes |
| Best chocolate type | Mini chocolate chips | Regular chips or chunks |
| Best for | Parties, kids, snack jars, ice cream sandwiches | Everyday treat, gifting individually |
| Milk Chocolate Chip Cookies (Soft, Chewy & Classic) | Chocolate Chip Cookies | |
| Cookie Pizza (Giant Chocolate Chip Cookie with Frosting & Toppings) | Chocolate Chip Cookies |
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 cup (170g) mini chocolate chips, plus more for topping
Note: Regular-sized chocolate chips will work in a pinch, but mini chips distribute much more evenly through these small cookies.
How to Make Mini Chocolate Chip Cookies
- Whisk together the flour, cornstarch, baking soda, and salt in a bowl; set aside.
- Whisk the melted butter with both sugars until smooth.
- Whisk in the egg and vanilla until the mixture looks glossy.
- Fold the dry ingredients into the wet mixture until just combined.
- Fold in the mini chocolate chips.
- Chill the dough for 15–20 minutes — this makes it much easier to roll into small, neat balls, and King Arthur Baking’s testing shows it also helps control spread in the oven.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded half-teaspoons of dough, roll into small balls, and place 1 inch apart on the tray.
- Bake for 6–7 minutes, until the edges are just set. They’ll look slightly underbaked in the center — that’s what keeps them soft.
- Cool on the tray for 5 minutes before transferring to a wire rack.
Pro Tips for the Best Results
- Get a friend to help — one person scooping, one person rolling makes this go twice as fast since the recipe yields a large batch.
- Watch the clock closely — mini cookies go from perfect to overbaked within a minute or two, so don’t step away from the oven.
- Press a few extra mini chips on top before baking for a prettier finished look.
- Use a small offset spatula or rubber spatula to transfer them — they’re delicate while warm.
- This recipe uses melted butter for its soft, chewy bite — want to understand the science behind it? Check out our full guide: Melting Butter for Chocolate Chip Cookies.
How to Store and Freeze
Room temperature: Store in an airtight container for up to 5 days.
Freezing baked cookies: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
Freezing cookie dough: Roll into balls, freeze on a tray until solid, then store in a freezer bag. Bake straight from frozen, adding about 1 extra minute.
Frequently Asked Questions
Can I use regular chocolate chips instead of mini ones?
Yes, though the chocolate won’t distribute as evenly through each small cookie. If that’s all you have, roughly chop the chips first.
Why did my mini cookies turn out dry?
This almost always comes down to overbaking. Because these cookies are so small, even one extra minute in the oven can dry them out — pull them as soon as the edges look set.
Do I really need to chill the dough?
It’s not strictly required, but the dough is much easier to roll into small, neat balls once chilled. Room-temperature dough works too, just expect it to be a bit stickier to handle.
How many mini cookies does this recipe make?
This recipe makes approximately 60 mini cookies, depending on exactly how small you roll them.
What’s the difference between these and our regular Milk Chocolate Chip Cookies?
These are scaled way down in size and use mini chocolate chips for better distribution, with a shorter bake time. Our Milk Chocolate Chip Cookies are the classic full-sized version with regular chips.
Can I make these without eggs?
This recipe uses egg for structure in such a small cookie. If you’d like an egg-free option, our Eggless Chocolate Chip Cookies recipe is tested and works well without it.
What if I want the classic, old-fashioned version instead of mini?
For a nostalgic, bakery-style cookie in classic full size, try our Betty Crocker-Inspired Chocolate Chip Cookies — a homemade version of the timeless recipe many of us grew up with.
Can I eat this dough without baking it?
This recipe contains egg, so it isn’t meant to be eaten raw. For dough that’s safe to eat straight from the bowl, check out our Chocolate Chip Cookie Dough Recipe.
Nutrition (Per Cookie, Approximate)
Calories: 35 | Carbohydrates: 5g | Protein: 0.5g | Fat: 1.7g | Sugar: 3g
Nutrition values are estimated and may vary based on exact ingredients used.
More Recipes You’ll Love
| Recipe | Category |
|---|---|
| Double Chunk Chocolate Cookies | Chocolate Chip Cookies |
| Milk Chocolate Chip Cookies | Chocolate Chip Cookies |
