Mini Chocolate Chip Cookies are teeny tiny treats that are as fun to eat as they are to make. These cookie bites may be small in size, but they are loaded with amazing flavor!
These mini cookies are perfect for many occasions, serve at your next family gathering or kid birthday party for a soft, chewy treat. Keep the tiny theme going by using mini chocolate chips in these tasty cookies, although small they pack a delicious punch!
Snack size Chocolate Chip Cookies
These mini chocolate chip cookies are so fun to make and eat, since they are so small there is only a little guilt when eating them. I have had the idea for these cookies for months now and I finally got around to recipe testing and baking. And I have to say, they turned out pretty amazing. They were so much easier to make than I thought they would be too. I was worried it would 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 give this recipe a try!
WHY WE THINK YOU WILL LOVE THESE COOKIES
Here are just a few reasons why we enjoy these tiny little treats and think you will too.
- Easy recipe. With this recipe you can make some amazing little cookies without much effort. There is no dough chilling time, just stir, mix, roll and bake! Easy enough right?
- Simple ingredients. There is nothing better than a recipe with very basic ingredients. Most of the ingredients, if not all, are most likely already in your kitchen. No trip to the store needed to make these yummy cookies.
- Fun cookie recipe. Who doesn’t love mini things? They are just so cute and you can’t help but enjoy them. So make a batch of mini cookies today and enjoy snacking on them all day long.
Mini Chocolate Chip Cookie Ingredients
Butter: Use ½ cup of softened butter to create wonderfully rich tasting cookies.
Shortening: Adding in ½ cup of butter flavored shortening will give the cookies more great flavor and texture.
Brown sugar: You need ¾ cups of brown sugar to give these cookies an amazing depth of flavor.
White sugar: Using ¾ cups of granulated sugar sweetens these cookies perfectly.
Eggs: For great texture in these delicious cookies, use 2 eggs.
Flour: Add in 2 ½ cups of flour for the structural base of this cookie dough.
Baking soda: To help the cookies rise as they bake, use 2 teaspoons of baking soda.
Baking powder: The second leavening agent in this recipe is a ½ teaspoon of baking powder.
Salt: Adding in 1 teaspoon of salt will help balance all the great flavors in these cookies.
Chocolate chips: You will need 1 ¼ cup of mini chocolate chips to load these little bites of deliciousness with chocolate chunks perfectly.
How to make Tiny Chocolate Chip Cookies
Prep
Start by preheating the oven to 325 degrees F. Next, line a cookie sheet with parchment paper or a silicon mat, set it aside.
Batter
In a large bowl, using an electric mixer, cream together the butter and shortening. Then, add in the white and brown sugar and eggs, mix these ingredients together.
After that, add in 1/2 the flour, the baking soda, baking powder and salt, mix again well. Then add in the remaining flour and mix until combined. Now, fold in the chocolate chips.
Scoop
To make these tiny cookies, you will need to scoop just a small amount. There are two ways I found you can easily do this step: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop the dough, then divide it in half. This actually works pretty well; you will 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.
Bake
Proceed to roll each mini piece of dough into a ball and place on the prepared cookie sheet. Place the cookies in the preheated oven and bake for 6-8 minutes. Once baked, let the cookies cool on the sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Serve and enjoy!
Tips for making amazing cookies every time:
- Three kitchen items really help you make the best oatmeal cookies! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
- The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
- The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.) For this Toffee Oatmeal Cookie recipe I used the middle scoop.
MINI CHOCOLATE CHIP COOKIES
Ingredients
- ½ cup butter softened
- ½ cup butter flavored shortening
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 ½ cups flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cup mini chocolate chips
Instructions
- Prep: Start by preheating the oven to 325 degrees F. Next, line a cookie sheet with parchment paper or a silicon mat, set it aside.
- Batter: In a large bowl, using an electric mixer, cream together the butter and shortening. Then, add in the white and brown sugar and eggs, mix these ingredients together. After that, add in 1/2 the flour, the baking soda, baking powder and salt, mix again well. Then add in the remaining flour and mix until combined. Now, fold in the chocolate chips.
- Scoop: To make these tiny cookies, you will need to scoop just a small amount. There are two ways I found you can easily do this step: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop the dough, then divide it in half. This actually works pretty well; you will just have to re-spray the spoon after 4 or 5scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookies coop here) Then divide that scoop of dough in half, then divide those2 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.
- Bake: Proceed to roll each mini piece of dough into a ball and place on the prepared cookie sheet. Place the cookies in the preheated oven and bake for 6-8minutes. Once baked, let the cookies cool on the sheet for about 5 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy!
Video
Notes
Nutrition
How long are these cookies good for?
These cookies will be good for 3-5 days, if stored properly. To keep your treats as fresh as possible they should be kept in an airtight container or a ziplocked bag. A trick I learned to keep them extra fresh and soft is to put a piece of bread in with the cookies. The cookies absorb the moisture from the bread and stay soft and chewy a couple of days longer. Try it, you will be amazed!
What are the Best Measuring Cups?
I always have 4-5 sets of measuring cups on hand at any given time. Here are some characteristics of my favorites:
- Use stainless steel measuring cups. They hold up better, last longer and I can run them through the dishwasher a million times without any issues.
- Use measuring cups with no lip and at least a 3″ handle. Smaller, 1″ squat handles are just awkward. And the cups that have a lip are harder to level ingredients.
- Get nesting cups that can be separated.
- Go for a large set of cups with uncommon measurements! I have a big set with a 2 cup measuring cup, a 1 ½ cup measuring cup and even a ⅔ cup. I’m amazed at how often I use them!
Like our Mini Chocolate 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
- Peanut Butter Fudge Brownies
- Reese’s Krispie No Bake Cookies
- Maple Pecan Apple Crisp
- Snickerdoodle Apple Cobbler
- Apple Crisp with Oatmeal
- Chocolate Caramel Apples
Mini Chocolate Chip Cookies are teeny little treats that are as fun to make as they are to eat. These cookie bites may be small, but they are packed with great flavor!
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
Sara says
Can I substitute coconut oil for the shortening? We don’t use shortening but I’d love to make these little mini cookies for my son!
Jessica says
I bet it’d work just fine. Bake up a few cookies initially and see how they spread. You might have to add a couple tablespoons of flour.