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Soft Mini Chocolate Chip Cookies

by Katerina

4.70 from 13 votes

Nov 06, 2015, Updated Nov 08, 2023

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Enjoy the rich, gooey goodness of mini chocolate chip cookies, a perfect blend of comfort and convenience in a delightful, snackable size!

Indulge in the irresistible charm of these soft Mini Chocolate Chip Cookies that promise a mouthful of comfort in every bite. Perfectly sized for snacking, these mini treats pack a punch of chewy texture and rich chocolate chips that will have everyone reaching for more. Quick to prepare and even quicker to disappear, these cookies are a fantastic addition to any occasion.

Ingredients For Mini Chocolate Chip Cookies

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 stick (8 tablespoons) butter, softened
• 1/4 cup sugar
• 1/2 cup dark brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup mini chocolate chips

How To Make Mini Chocolate Chip Cookies

1. Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Dry Ingredients: In a bowl, whisk together the flour, salt, baking powder, and baking soda.
3. Wet Ingredients: In your mixer’s bowl, cream the butter, sugar, brown sugar, eggs, and vanilla.
4. Combine Wet And Dry Mixes: Stir the flour mixture into the butter mixture and fold in the chocolate chips.
5. Bake: Scoop the dough by teaspoonfuls and roll into balls. Bake for 5 to 6 minutes or until the edges are lightly browned, but the center is soft.

Recipe Tips and Variations

• Optionally, chill the dough before baking for thicker cookies.
• This recipe makes a lot of cookies, but they are small, and you may need someone to help you with rolling them. I freeze half of them and pop them out in time for Christmas.
• Swap the mini chocolate chips for dark or white chocolate pieces for a different taste.
• Add a dash of cinnamon or nutmeg for a spiced twist.

How To Store The Cookies

• Keep the cookies in an airtight container at room temperature to maintain softness. For longer storage, freeze the dough balls and bake straight from the freezer, adding 1 to 2 minutes to the baking time.
• Baked cookies can be frozen for up to 3 months and thawed at room temperature before serving.

Delicious Cookie Recipes

• White Chocolate Chip Cookies
• Macadamia Nut Cookies
• Cake Batter Funfetti Cookies
• Banana Oats Chocolate Chip Cookies
• Peanut Butter Cups Cookies

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4.70 from 13 votes

Soft Mini Chocolate Chip Cookies

by Katerina | Diethood

No one can resist a soft and chewy cookie, especially when it’s in mini form!

Prep Time: 15 minutes minutes

Cook Time: 6 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Ingredients 

1x2x3x

• ▢ 1¼ cups all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ cup butter,, softened
• ▢ ¼ cup sugar
• ▢ ½ cup dark brown sugar
• ▢ 1 large egg
• ▢ 1 teaspoon pure vanilla extract
• ▢ ½ cup mini chocolate chips

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Instructions 

• Preheat oven to 350˚F.
• Line one baking sheet with wax paper and line another baking sheet with Silpat or parchment paper. Set aside.
• In a mixing bowl, combine the flour, salt, baking powder, and baking soda; whisk until well combined and set aside.
• In your mixer's bowl, combine the butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
• Gently stir the flour mixture into the butter mixture; mix until thoroughly combined. Stir in the mini chocolate chips. At this point, you can store the cookie dough in the refrigerator or freezer or continue with the recipe. See my notes below.
• To continue, scoop out 1/2 teaspoon of cookie dough at a time and drop it onto the wax paper-lined baking sheet.
• Then, shape each cookie dough into a ball and transfer the cookie balls to the parchment paper-lined baking sheet, spacing them about 2 inches apart.
• Bake the cookies for 5 to 6 minutes or until the edges are light brown. The cookies should still feel soft in the middle and under-baked.
• Remove from oven and let cool on the baking sheet for 2 minutes; transfer to a wire rack to cool completely.
• Store the cookies in airtight containers.

Equipment

• Measuring Cups and Spoons
• Baking Sheet
• Cookie Scoop
• Parchment Paper
• Wire Rack

Notes

Storing and Freezing: Chocolate Chip Cookies freeze best if you portion out the dough. Scoop out the dough just as if you were about to bake them (please refer to steps #5 and #6 in the recipe), shape them into balls, and transfer them to a plastic freezer bag. Freeze for up to 3 months. When ready to bake, just grab as many as you want and bake for about 6 to 8 minutes or until done.

Recipe Inspired by Cooking Classy

Nutrition

Calories: 52kcal | Carbohydrates: 10g | Fat: 1g | Cholesterol: 7mg | Sodium: 53mg | Potassium: 17mg | Sugar: 8g | Vitamin A: 20IU | Calcium: 13mg | Iron: 0.2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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