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.

Mini Chocolate Chip Cookies are so fun!  I’ve had the idea for these cookies for months now and I finally got around to recipe testing and baking. I have to say- they turned out amazing! And they were so much easier to make than I thought they’d be. I worried it’d take forever to roll 85 teeny tiny cookies, but I recruited a couple of my kids to help and we were done in 15 minutes! So grab some helpers and save this recipe. Everyone loved the poppable nature of them too- they are perfect for parties or casual get togethers.

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
  1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. {I use these parchment sheets– love them!}
  2. 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.
  3. 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.
  4. Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
  5. Once baked, transfer to a cooling rack.
  6. Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).

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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 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 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 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 are teeny tiny chocolate chip #cookies about the size of a quarter! Soft, chewy poppable cookies that are perfect for parties. Easy cookie #recipe from Butter With A Side of Bread #chocolate #chocolatechip 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 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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Jessicasig

5 from 2 votes
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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.
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings 85 -125
Author Butter With A Side of Bread

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

  1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. {I use these parchment sheets- love them!}
  2. 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.
  3. 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.
  4. Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
  5. Once baked, transfer to a cooling rack.
  6. Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).

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.

40 COMMENTS

  1. You could roll them in parchment paper to the width you want them, cool them, and cut them into slices, I’m sure. You could probably also pipe out the fresh dough into balls of roughly equal size directly onto your cookie sheet. Cutting teaspoons in half and rolling 90 individual balls just sounds pretty extreme!

    • You could! I was shocked though- it goes really fast. You scoop it out with the teaspoon and just pull it in half with your hands. I’ve made them several times now and it really isn’t a big deal!

  2. They look delicious, but why go through all that work. I want a bigger cookie, otherwise I’ll eat way to many of the small ones. On regular size cookies, I limit myself to 4, the small ones< i'd need at least a dozen.

    • I served them at a party and they were so fun! Especially when there’s a ton of other food, it’s super nice to just have a tiny cookie. 🙂 Everyone raved about them.

  3. I am a sucker for anything mini too! I made mini ccc a few years ago. I used a decorators piping bag which worked fairly well. Originally I used regular sized chocolate chips which was harder to pipe, but with the mini chocolate chips it worked a lot better and quicker. I agree.. They are fun to serve!

  4. These were such a hit last night! I made them a little bigger because I was going to have some of them top cupcakes. I used a full teaspoon instead of a half teaspoon. I wasn’t sure to begin with what size I would need so I rolled out both sizes. The difference didn’t look that much as dough so I threw them in my toaster oven to see what they looked like baked. The difference was that yours were about the size of a quarter and the full teaspoon ones were about the size of a half-dollar piece. They were actually just a tad smaller than Chips Ahoy and that’s what everyone thought they were at first. They were all surprised to learn they were actually homemade since they were so small and tasted so great. The only downside was that it made a WHOLE lot of cookies!!! At the end of the night I was literally begging people to take more home with them. I was even using math to convince those who said that they would just end up eating them all. I said that my normal cookie scooper is 2 tbs. These were only a tsp. There are 3 tsp per 1 tbs so that means that 6 of these mini cookies are actually only 1 normal sized cookie. It okay to go overboard on them they’re portion controlled. That argument worked.

  5. question: could any possibly try to freeze (or know if) the dough is freezble for someone don’t want to bake them all at once ?

    • Hi Hannah- yes! You can freeze the dough all together, or you can form tiny cookies and freeze the cookie dough balls. 🙂 Either way works great!

  6. These are adorable! I plan to make them as one of my mini desserts for my son & his fiance’s couples shower this weekend.
    Question: Normally, chocolate chip cookies call for vanilla. Maybe I overlooked it in your recipe, but didn’t see it. Is vanilla added at all or definitely not? Thanks!

    • Hi Kate! You’re welcome to add a splash of vanilla, but it isn’t in the recipe. It’s a recipe I got from my husband’s side of the family over a decade ago. WE love it! I hope you like the mini cookies- they’re perfect for parties!

    • 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.

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