Name: Mini Chocolate Chip Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 45
Cuisine: American
Ingredients: 8 tablespoons unsalted butter, softened to room temperature; 1/3 cup brown sugar; 1/4 cup sugar; 1 egg yolk (reserve the egg white for another use); 1 teaspoon vanilla; 1 cup flour; 1/2 teaspoon fine sea salt; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/3 cup mini chocolate chips

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These mini chocolate chip cookies are the cutest cookies to ever exist, and they have the same chewy center and crisp edges of a regular full-size cookie. They’re so cute for party favor bags, decorating other desserts, or just for kids’ lunch boxes! This recipe makes 45 mini chocolate chip cookies that are just one-teaspoon of dough each.

Macro shot of mini chocolate chip cookies on a plate with rim.

If you’re the type of person to break a cookie in half and try to only eat half of it, this recipe is for you. I know that you go back later and eat the remaining half, but I don’t judge you for this. I do the same thing. It’s just because the soft, chewy center of a cookie is so good, and when broken in half, you get the perfect center to edge ratio.

These mini chocolate chip cookies have the exact same flavor as a regular full-size cookie. They have soft centers and crisp edges. Sometimes, mini cookies tend to be crisp all the way throughout, which is bad. This recipe is not like that. These cookies are identical to regular cookies, but just in smaller form.

I use these mini chocolate chip cookies in lunch boxes for a small treat. I have filled them in tiny bags for party favors, both at kids birthday parties and at bridal or baby showers. I also like putting them in a cereal bowl and topping them with milk, because if you remember cookie crisp cereal, we are the same.

Stack of mini chocolate chip cookies against wall with milk on side.

How to Make Mini Chocolate Chip Cookies

This recipe is almost identical to a regular recipe, but the dough is a bit drier. This is because I didn’t want the dough to require a chill time. You can bake these cookies right away, and they hold their shape and make perfect crackly tops without chilling.

We’re going to use mini chocolate chips instead of regular, otherwise, there would only be one chocolate chip per cookie! These cookies are very small, and consist of only one teaspoon of dough per cookie! You will get about 45 mini chocolate chip cookies with this recipe.

The Ingredients

Butter, vanilla, sugar and egg in small bowls on grey counter.

Butter. One stick (4 ounces) of unsalted butter, softened to room temperature.
Brown Sugar. Either light or dark brown sugar work equally well here. Technically, dark brown sugar has a touch more molasses in it, yielding softer cookies. So, if your goal is super soft cookies, use dark brown sugar, but otherwise, just use what you already have in your pantry.
Granulated Sugar. A small amount of granulated sugar to balance the brown sugar.
Egg Yolk. We need just the egg yolk, not the whole egg for these mini chocolate chip cookies! Using too much egg in a cookie recipe can make them puffy and overly soft. Plus, only using the egg yolk keeps the dough a bit drier, which means we do not have to chill before baking.
Vanilla. One teaspoon of vanilla or vanilla bean paste.
Flour. One cup of regular all-purpose flour; do not use pastry flour.
Baking Soda. The smallest amount of baking soda alters the pH of the dough and helps it spread while baking. Be sure to check the expiration date.
Baking Powder. Just one-quarter teaspoon of baking powder. Again, be sure to check your expiration date if you don’t bake frequently. Expired baking soda and baking powder is useless in the oven.
Mini Chocolate Chips. We’re using mini chocolate chips so that each bite of cookie has chocolate in it. Regular chocolate chips are just too big for these teaspoon-sized cookies!

The Instructions

Preheat the oven to 350-degrees F, and line a large cookie sheet with parchment paper. I don’t like using silicone mats for chocolate chip cookies because it makes them too soft.

Brown bowl with a stick of butter, white and brown sugar.

Brown cookie dough with egg yolk and vanilla on top, about to be mixed in.

Cream the butter and both sugars together using an electric mixer on high speed.

Add the egg yolk and vanilla and beat again. (Save the egg white for another use, like my waffles for one recipe!)

Flour sprinkled evenly over dough in brown bowl

Mini chocolate chips on brown dough in brown bowl.

Evenly sprinkle the flour, salt, baking soda and baking powder on top. Beat the dry ingredients in until incorporated. The dough will seem dry, and it will take a little longer than normal to beat in all of the dry ingredients. This is why the dough does not require chill time.

Add the mini chocolate chips and stir to combine.

Forty mini chocolate chip cookies on a baking sheet with a teaspoon.

Twenty mini chocolate chip cookies freshly baked on a baking sheet.

Make dough balls using a teaspoon scoop! The cookies only spread to be about 1.75-inches each, so you can cram a lot on a baking sheet.

Bake for 6-8 minutes, until the edges are golden brown. When the cookies come out of the oven, sprinkle more chocolate chips on top. Let cool completely, and then move to a wire rack to cool.

Tiny miniature chocolate chip cookie being held in hand.

Yield: 45