Mini Chocolate Chip Cookies Recipe

These Mini Chocolate Chip Cookies are a dream come true! They’re even better than full-size chocolate chip cookies because you can pop these morsels of sweet, chocolatey yumminess into your mouth like they’re a snack.

These totally irresistible Mini Chocolate Chip Cookies were part of my weekend baking crop. This is a fairly new thing that I do but when I find a dessert too tempting (like these), I quickly throw them into the freezer. Consuming frozen food requires thought and time or broken teeth.

I love the poppable nature of these scrumptious little bites. They’re not full-sized chocolate chip cookies, which means you are allowed to eat more! I find cute, tiny cookies such as these to be the perfect dessert for parties because bites of desserts are preferred over gigantic helpings.

These little cuties come out soft, with the perfect amount of chewiness around the edges. Once you make these, you’ll never go back to full-size! Be sure to keep a close eye while they’re baking. You’ll want to remove them from the oven when you see the faintest sign of browning around the bottom edges, between 5 and 7 minutes.

HOW TO MAKE MINI CHOCOLATE CHIP COOKIES

STEP 1

Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, granulated and brown sugars, egg and vanilla and beat on medium speed until creamy and free of lumps.

STEP 2

In a separate bowl, combine the flour, baking soda, corn starch and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the chocolate chips.

STEP 3

Scoop out tablespoon-size chunks of batter. Divide in half and roll into balls using your hands. Place onto the prepared baking sheets. Bake in the preheated oven for 5-7 minutes, or until lightly golden around edges. Let cool.

RECIPE NOTES

• Replace the chips with M&M’s (or add them in addition to chips!) for fun!
• This dough freezes really well (use within 6 months) and the baked cookies freeze great, too (enjoy within 3-4 months).
• Store the cookies at room temperature in a sealed container.
• These make the absolute perfect after-school snack when served warm with a glass of cold milk!
• Replace the chocolate chips with chocolate chunks, white chocolate chips or caramel chips for a different flavor.
• I love using sea salt in place of regular table salt in these cookies.

WHY CHILL COOKIE DOUGH

It is not necessary that you chill the dough for this recipe, although you definitely CAN. The reason many cookie recipes require dough to be chilled is because refrigeration helps to solidify the fat. When the cookies are put into the oven chilled, the fat in the dough (the butter or oil) takes longer to warm up, causing less spreading.

HOW TO KEEP COOKIES SOFT

For optimal cookie softness, allow them to cool completely after coming out of the oven and store as stated in the directions. Some cookies store best in the fridge while others store well while covered at room temperature.

OTHER DELICIOUS EASY DESSERT RECIPES

• Chocolate Peanut Butter Rice Krispies Treats – Spruce up your Rice Krispies treats with this easy, no-bake dessert. Use corn syrup instead of marshmallows for this batch. Adding chocolate and peanut butter to the classic treat sends this dessert to the moon.
• If you can’t decide between cookies and brownies, you’ve found the perfect dessert. You get both with one recipe! These Chocolate Brownie Cookies are chewy, crispy, crinkly, chocolatey, unique and absolutely irresistible!
• Hot Cocoa Cookies are like having a cup of hot chocolate, except in cookie form. Chocolate oozes from the centers of these marshmallow-topped treats. These rich cookies are perfect for holiday parties and dessert trays!
• These Chocolate M&M’s Cookies are THE BEST! They are easy to make, they’re irresistible and they are FUN! Throw in extra M&M’s, just ’cause.