Mini Chocolate Chip Cookies are teeny tiny chocolate chip cookies about the size of a quarter! Soft, chewy poppable cookies that are perfect for parties.
Mini Chocolate Chip Cookies
- 1/2 cup softened butter
- 1/2 cup butter flavored shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup mini chocolate chips
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. {I use these parchment sheets– love them!}
- Using an electric mixer, cream together the butter and shortening. Add in sugars and eggs and mix once more. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips.
- Making the tiny cookies: I tested out sizes and to make the mini cookies like the ones in my photos, you need only 1/2 teaspoon of dough for each cookie. Yep- just that small amount! There are 2 ways I found you can easily do this: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop out dough, then divide it in half. This actually works pretty well, you’ll just have to re-spray the spoon after 4 or 5 scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookie scoop here) Then divide that scoop of dough in half, then divide those 2 halves in half (so now you have 4 mounds of dough). Now divide all those dough mounds in half- you’ll end up with 8 pieces of dough.
- Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
- Once baked, transfer to a cooling rack.
- Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).
Like our Mini Chocolate Chippers Cookies? Try these other tasty treats:
- Caramel Apple Snickerdoodles
- Peanut Butter Butterfinger Cookies
- 3 Ingredient Reese’s Fudge
- Banana Cream Cookies
- Easy Kool-Aid Sherbet
MINI CHOCOLATE CHIP COOKIES
Mini Chocolate Chip Cookies are teeny tiny chocolate chip cookies about the size of a quarter! Soft, chewy poppable cookies that are perfect for parties.
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Servings: 85 -125
Ingredients
- 1/2 cup softened butter
- 1/2 cup butter flavored shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. {I use these parchment sheets- love them!}
- Cream together the butter and shortening. Add in sugars and eggs and mix once more. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips.
- Making the tiny cookies: I tested out sizes and to make the mini cookies like the ones in my photos, you need only 1/2 teaspoon of dough for each cookie. Yep- just that small amount! There are 2 ways I found you can easily do this: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop out dough, then divide it in half. This actually works pretty well, you'll just have to re-spray the spoon after 4 or 5 scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookie scoop here) Then divide that scoop of dough in half, then divide those 2 halves in half (so now you have 4 mounds of dough). Now divide all those dough mounds in half- you'll end up with 8 pieces of dough.
- Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
- Once baked, transfer to a cooling rack.
- Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Mini Chocolate Chip Cookies are teeny tiny chocolate chip cookies about the size of a quarter! Soft, chewy poppable cookies that are perfect for parties.
Savannah says
If you don’t want to use all of the dough can you save it?
Jessica says
Of course! I just freeze it in a rubbermaid container!
K. Lee says
What type of flour works best for the cookies?
Jessica says
All purpose flour is just fine!
Nicole says
Hi—how long can these be stored in an air tight container or can they be frozen after baked?
Thanks!
Marianne says
I was wondering the same thing……. can they be frozen after they are baked?
Jessica says
They can be frozen after they’re baked! I’m more of a fan of freezing the dough balls, but if it works better for you to freeze the baked cookies, go for it! Just package them in an airtight container and I wouldn’t freeze them longer than a month or two.
Anna says
I followed the recipe but mine turned out to have an after taste of baking powder/ soda flavor. Any one else have that problem?
Amber says
Hello 👋 What is the Net weight in ounces (oz) and grams (g) for this recipe? Thank you for your time.
Cassie says
Awesome recipe! These turned out great!
Signick says
I usually don’t leave reviews. Only if the recipe is exceptional. These cookies were amazing. I followed the recipe and didn’t change a thing.
Elizabeth Z. says
Made this recipe for the first time and it came out absolutely perfect!! The recipe is very easy to follow and the results are the best. The cookies came out super soft and just a little chewy—which is my favorite. I made these to go along side a cannoli dip I made and the whole dessert was a huge hit. I’ll definitely be making these cookies in the future!!
Alison says
I love your idea of pairing these with a cannoli dip and I am so glad it all was a hit!
Jessica Erlichman says
This is my go to cookie recipe but I change one or two things. Instead of shortening I use additional butter and add 1-2 tps of vanilla. I have made these cookies in all shapes and sizes, some how always twirls a ton