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Mini chocolate chip cookies on a plate, perfect for snacking or dessert.

Mini Chocolate Chip Cookies

These mini chocolate chip cookies are perfectly chewy, filled with mini chocolate chips and offer a delightful twist on the classic treat, making them a favorite for all ages.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Opt for high-quality butter for the best taste.
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar Light or dark, depending on your preference.
  • 1 large egg At room temperature.
  • 1 teaspoon vanilla extract Pure extract offers the best flavor.
  • 2 cups all-purpose flour For a chewier texture, make sure to measure properly.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mini chocolate chips These cute little chips melt perfectly in every bite.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy, about 2-3 minutes.
  3. Mix in the egg and vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually blend the dry ingredients into the wet mixture, stirring just until combined.
  6. Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
  7. Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 8-10 minutes, or until the edges are golden but the centers look slightly underbaked.
  2. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

For chewy cookies, take them out when they’re still slightly soft in the center; they will continue to cook on the tray. You can freeze the dough for up to three months. Store in an airtight container for up to a week, or freeze for longer preservation.