Mini Chocolate Chip Cookies
These mini chocolate chip cookies are adorable and absolutely delicious! They’re the perfect way to satisfy your cookie craving!!
And while this recipe makes a TON of cookies, don’t worry – you don’t have to spend hours rolling out little balls of cookie dough. The dough is soft enough to be piped, so we actually pipe each little cookie!
This makes the process so much faster and in my opinion, way more fun!
How to Make Mini Chocolate Chip Cookies
Let’s walk through each step of this recipe to make sure it turns out as amazing as possible.
I’ve also shared a video tutorial in the recipe card at the bottom of this post.
Step 1: Melt & Cool the Butter While Prepping
Start by melting the butter. Place the unsalted butter in a microwave-safe bowl and cover it with a paper towel (trust me, there is nothing worse than butter exploding all over your microwave!).
Heat in 30-second intervals at half power until it’s fully melted, then set aside. I like to let my butter sit for about 10 minutes once it’s melted to cool down a bit. This prevents the butter from melting the mini chocolate chips and helps the cookies spread less while they bake.
While the butter cools, preheat the oven to 350°F / 175°C and line two 9×13″ baking sheets with silicone mats or parchment paper. If you only have one tray, that’s fine! The cookie dough can sit at room temperature for several hours as the mini cookies bake and cool.
Whisk together the flour, cornstarch, baking soda, and fine salt in a large bowl. Set aside.
Step 2: Whisk together the Wet Ingredients
Pour the melted and cooled butter, brown sugar, and granulated sugar into a large bowl.
Whisk the ingredients together by hand or with a hand mixer for about a minute, until the mixture is smooth and no lumps remain.
If you notice any lumps of brown sugar, use a fork to break them up. These cookies are so small that a big lump of brown sugar can really throw off their flavor and texture!
The mixture should become lighter in color as it’s whisked.
Then whisk in the egg and vanilla extract. Stir until the egg is fully incorporated.
Step 3: Mix in the Dry Ingredients
Pour the dry ingredients into the butter/sugar mixture and mix together with a rubber spatula until no visible streaks of flour remain.
Scrape the bowl’s sides and bottom as needed to ensure everything gets properly mixed together.
The dough will be soft/sticky, but that’s how it’s supposed to be. We need it to be quite soft to be able to pipe the cookies.
Then fold in the mini chocolate chips or chopped-up chocolate chips of your choice.
Scoop the dough into a large piping bag (I used an 18″ bag) or freezer Ziploc bag and seal the top with a rubber band or clip.
Cut an opening at the base of the bag that is about 1 inch or 2.5 cm in diameter.
Step 4: Pipe the Mini Cookies
Pipe nickel-sized dollops of cookie dough onto the prepared baking sheets, spacing them about 1 1/2 inches or 4 cm apart.
You should use about half of the dough to pipe the first two trays of cookies.
Step 5: Bake the Mini Chocolate Chip Cookies
Bake one tray of cookies at a time for 6-8 minutes. Bake time can vary a lot based on your oven, the type of pan you use, if you use silicone mats or parchment paper, how many trays you bake at a time, and whether you want chewy (shorter bake time) or crispy cookies (slightly longer bake time).
The sweet spot in my oven is baking one tray at a time for 7 minutes.
The cookies are ready when the edges just start to brown, but the centers still look slightly under-baked.
They will continue to bake on the sheet and firm up once removed from the oven, so it’s always best to err on the side of under-baked!
Wait for the first pan to bake and cool, then see if you’re happy with the doneness and adjust the bake time if needed for the following pans.
Note: If you are short on time and need to bake two trays at once, bake them for 8-9 minutes and swap the shelves that the pans are on halfway through to help them bake evenly. Bake time is slightly longer because heat will escape the oven as you open it.
Once the cookies are done baking, place the cookie sheet on a wire rack and let the cookies cool fully on the pan.
I like to press a few extra chocolate chips on top of each cookie while they’re still warm and add a garnish of flaky sea salt.
Remove the cooled cookies from the baking sheet, then pipe and bake another batch of cookie dough. Repeat until you’ve used up all the cookie dough.
Mini Chocolate Chip Cookie Ingredients & Substitutions
I love this mini chocolate chip cookie recipe just the way it is, but I know some people might not have all these ingredients on hand! Or you might have food restrictions or allergies.
Below are some swaps and variations that can be made in this recipe.
- All-purpose flour – This recipe turns out best with all-purpose flour, but you can use a gluten-free flour blend in its place if needed. I recommend using King Arthur’s Measure for Measure Gluten Free flour.
- Cornstarch – A little bit of cornstarch helps these cookies bake up soft and chewy! If you don’t have cornstarch on hand, you can skip this ingredient.
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt included in this recipe. You can also use vegan butter in its place.
- Brown Sugar – This recipe calls for light brown sugar, but you can also use dark brown sugar.
- Mini Chocolate Chips – Mini chocolate chips work best in this recipe, but you can also cut up regular chocolate chips or chunks into smaller pieces. The goal is to have little bits of chocolate spread throughout these mini cookies and to make sure the chocolate bits don’t get clogged when piping the cookies.
- Flaky Sea Salt – This is an optional garnish, but it totally takes these cookies to the next level. I love using Maldon sea salt whenever I’m garnishing cookies!
How Many Cookies Does This Recipe Make?
The recipe makes 140 mini cookies. Yes, you read that right. 140 COOKIES!!
The yield can vary based on how large you pipe each cookie, but if you pipe out little mounds of cookie dough that are roughly the size of a nickel, you should end up with about 140 cookies.
I was able to pipe about 35 cookies onto each baking tray, and I ended up baking 4, 9×13″ trays of cookies.
If you want to make slightly larger or smaller cookies, be my guest! Just tweak the bake time a bit to make sure they come out when the edges are just beginning to brown and the centers are still soft.
Storing these Mini Chocolate Chip Cookies
As I always say, fresh is best!! Truly, nothing tastes better than one of these mini cookies when it’s still warm and fresh out of the oven.
However, leftover cookies can be stored in an airtight container or sealable bag at room temperature for up to 3 days.
Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container.
Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.
Tips for Making the Best Mini Chocolate Chip Cookies
- If you only have one large cookie tray, that’s fine! The cookie dough can sit at room temperature for several hours as the mini cookies bake and cool. Or if you have a half-sheet pan, you can use that too.
- Properly measure your flour! Fluff and level with a knife or use a digital kitchen scale.
- Don’t over-mix your cookie dough once you’ve added the flour! Mix in the dry ingredients just until the flour has been incorporated.
- Space the cookies 1 1/2 inches apart before baking them. They will spread quite a bit as they bake.
- Don’t over-bake your cookies. Even if the centers seem a bit soft coming out of the oven, they will firm up as they cool.
- Wait for the first pan of cookies to bake and cool, then see if you’re happy with the doneness and adjust the bake time if needed for the following pans.
- Press extra bits of chocolate on top of the cookies while they’re still warm to make them look even more gorgeous.
- Garnish with flaky sea salt to really take these cookies to the next level.
Let Me Know What You Think!
If you make these mini chocolate chip cookies, I’d love to hear what you think!
Please leave a rating on the recipe card below and tag @chelsweets or use #chelsweets so I can see your cookies!
Mini Chocolate Chip Cookies
Ingredients
Mini Chocolate Chip Cookies
- 1/2 cup (1 stick) unsalted butter, cut into 1 Tbsp-sized pieces 113g
- 1 1/3 cups all-purpose flour 160g
- 1 1/2 tsp cornstarch 5g
- 1/2 tsp baking soda 3g
- 1/2 tsp fine salt 3g
- 2/3 cup packed light brown sugar 133g
- 1/4 cup granulated sugar 50g
- 1 large egg, room temperature 56g
- 1 tsp vanilla extract or vanilla bean paste 4g
- 1 cup mini or chopped-up chocolate chips 175g
- 1 Tbsp flakey sea salt – garnish
Instructions
- Start by melting the butter. Place 1/2 cup of unsalted butter that's been cut into tablespoon-sized pieces in a microwave-safe bowl and cover it with a paper towel (trust me, there is nothing worse than butter exploding all over your microwave!!!). Heat in 30-second intervals at half power until it's fully melted, then set aside. I like to let my butter sit for about 10 minutes once it's melted to cool down a bit. This prevents the butter from melting the mini chocolate chips and helps the cookies spread less while they bake.
- While the butter cools, preheat the oven to 350°F/175°C and line two 9×13-inch baking sheets with silicone mats or parchment paper. If you only have one tray or smaller baking sheets, that's fine! The cookie dough can sit at room temperature for several hours as the mini cookies bake and cool.
- Whisk together 1 1/3 cups flour, 1 1/2 tsp cornstarch, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl. Set aside.
- Pour the melted and cooled butter, 2/3 cup packed brown sugar, and 1/4 cup granulated sugar into a large bowl. Whisk the ingredients together by hand or with a hand mixer for about a minute, until the mixture is smooth, and no lumps remain. If you notice any lumps of brown sugar, use a fork to break them up. The mixture should become lighter in color as it's whisked.
- Whisk in 1 large egg and 1 tsp vanilla extract. Stir until the egg is fully incorporated.
- Pour the dry ingredients into the butter/sugar mixture and mix together with a rubber spatula until no visible streaks of flour remain. Scrape the bowl's sides and bottom as needed to ensure everything gets properly mixed together. The dough will be soft/sticky, but that's how it's supposed to be. We need it to be quite soft to be able to pipe the cookies in step 8!
- Fold in 1 cup of mini chocolate chips or chopped-up chocolate chips of your choice. Scoop the dough into a large piping bag (I used an 18" bag) or freezer Ziploc bag and seal the top with a rubber band or clip. Cut an opening at the base of the bag that is about 1 inch or 2.5 cm in diameter.
- Pipe nickel-sized dollops (about 2 cm in diameter) of cookie dough onto the prepared baking sheets, spacing them about 1 1/2 inches or 4 cm apart. I was able to fit about 35 cookies on each 9×13" baking tray. You should use about half of the dough to pipe the first two trays of cookies.
- Bake one tray of cookies at a time for 6-8 minutes. Bake time can vary a lot based on your oven, the type of pan you use, if you use silicone mats or parchment paper, how many trays you bake at a time, and whether you want chewy or crispy cookies. The sweet spot in my oven is baking one tray at a time for 7 minutes. The cookies are ready when the edges just start to brown but the centers still look slightly under-baked. They will continue to bake on the sheet and firm up once removed from the oven, so it's always best to err on the side of under-baked!
- Wait for the first pan to bake and cool, then see if you're happy with the doneness and adjust the bake time if needed for the following pans. Note: If you are short on time and need to bake two trays at once, bake them for 8-9 minutes and swap the shelves that the pans are on halfway through to help them bake evenly. Bake time is slightly longer because heat will escape the oven as you open it.
- Once the cookies are done baking, place the cookie sheet on a wire rack and let the cookies cool fully on the pan. I like to press a few extra chocolate chips on top of each cookie while they're still warm and add a garnish of flaky sea salt. Remove the cooled cookies from the baking sheet, then pipe and bake another batch of cookie dough. Repeat until you've used up all the cookie dough.
- Enjoy warm with a glass of milk, or store fully cooled cookies in an airtight container at room temperature for up to 3 days.
Video
Notes
How Many Cookies Does This Recipe Make?
This recipe makes 140 mini cookies. Yes, you read that right. 140 COOKIES!! The yield can vary based on how large you pipe each cookie, but if you pipe out little cookie dough mounds that are roughly the size of a nickel, you should end up with about 140 cookies. I was able to pipe about 35 cookies onto each baking tray, and I ended up baking 4, 9×13″ trays of cookies. If you want to make slightly larger or smaller cookies, be my guest! Just tweak the bake time a bit to make sure they come out when the edges are just beginning to brown and the centers are still soft.Storing these Mini Chocolate Chip Cookies
As I always say, fresh is best!! Truly nothing tastes better than one of these mini cookies when it’s still warm and fresh out of the oven. However, leftover cookies can be stored in an airtight container or sealable bag at room temperature for up to 3 days. Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container. Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.Tips for Making the Best Mini Chocolate Chip Cookies
- Be sure to properly measure your flour (fluff and level with a knife or use a scale).
- Don’t over-mix your cookie dough once you’ve added the flour! Mix in the dry ingredients just until the flour has been incorporated.
- Space your cookies 1 1/2 inches apart before baking them. They will spread quite a bit as they bake.
- Don’t over-bake your cookies. Even if the centers seem a bit soft coming out of the oven, I promise they will firm up as they cool.
- Wait for the first pan of cookies to bake and cool, then see if you’re happy with the doneness and adjust the bake time if needed for the following pans.
- Press extra bits of chocolate on top of the cookies while they’re still warm to make them look even more gorgeous.
- Garnish with flaky sea salt to really take these cookies to the next level!
Nutrition
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Just made the recipe. Very quick and easy.
Suggestions.
Have the butter softened not melted.
Might need more flour (I added another 3 tablespoons) because it was soupy.
Give it more room to spread than you think you’ll need.
It made 50 cookies for me. Maybe I made them bigger? But they’re just over a dollar coin size. So not sure how the original recipe produced 140. Try piping out a nickle sized with chocolate chips– pretty hard.
Would probably make again but tweak the recipe a lot..
Glad you loved this recipe Tara! I’m not sure you’d be able to pipe the batter if you used softened butter and also added more flour. I’m also really shocked that the dough turned out soupy! What type of butter are you using? Are you weighing your flour with a scale or using a cup measure?
Did you use mini chocolate chips or chopped up chocolate chips? Also – if you piped the cookies slightly larger than mine, they will spread a bit more. Piping the dough can be a bit challenging, but it gets easer with each tray you pipe 🙂
Hopefully we’ll be able to figure out what happened so you don’t have to make adjustments next time!
As soon as I saw this I knew I had to make them. Didn’t make any changes to the recipe and they came out perfect!
Thanks Chels, your recipes are delicious as always ??????
Couldn’t get them as small so I only got to 70 and they will probably be gone in an hour lol
Hi Mónica,
So happy to hear that!!!! Thank you so much for sharing 🙂 haha 70 cookies is still a pretty great yield!
I got 75! My question, are they meant to be ultra thin?
Hi Nancy,
They are quite thin once baked! They are not as thick as regular chocolate chip cookies because the dough is softer. Was the texture ok after they were baked? Hopefully you still got chewy centers and crisp edges (unless you were going for crisp cookies)!
These turned out perfect. I followed the recipe precisely using the video to make sure my dough looked similar at each step. I got about 136 cookies from this! Thank you!!!
So happy to hear that Alexis 🙂 Sounds like they turned out perfectly!!! Thank you for sharing!!
These were fun to make! But mine were a pretty standard cookie dough consistency, not super pipe-able? I measured, didn’t weigh, so I’ll have to try that next time. I still got about 75 cookies!
Sorry to hear that Jill! It def could be the flour, hopefully if you weigh it next time it’ll be more pipeable! The other thing it could be is the butter. What brand are you using? Sometimes higher end butters have lower water content and make a stiffer dough (like Kerrygold). This is one of the rare recipes where cheaper butter actually works better! Hope that helps for next time, happy baking!
I tried this recipe for the first time today and they came out delicious! The first batch was a practice and I made them slightly too small but the rest came out perfect. I got about 150 cookies following the exact measurements.
The dough was soft enough to pipe but firm enough to not ooze out of the bag. Will definitely be making again.
So happy to hear that Amy!! And I totally feel you on that, the first tray is definitely a practice tray 😉 Thank you so much for sharing!
Just made these and they turned out great! Thanks for the recipe.
So happy to hear that Jonna!!! Thank you for sharing 🙂
Thank you for this recipe! My daughter saw you on Tik Tok and requested I make them.The recipe comes together very quickly and I like that I do not need to chill the dough before baking!
I did only get 111 cookies! Not an issue and am not complaining at all! I am certain my piping skills are a little rusty, as few cookies are a bit larger! On my 1/2 sheet pan I got about 30 cookies.
According to my husband, they are better than the ones sold at our state fair each year! ???
I will be adding these into my regular rotation.
A tip to those reading comments, do not put a tip in your piping bag I just put a collar in and probably did not even need that as my piping bag has a stiff neck to it. Also spend the extra money on mini chips, makes piping a breeze!
Thanks again Chelsweets
Aw I am so happy to hear that Jill!! Your comment put the biggest smile on my face, that’s wonderful that you and your family love this recipe 🙂 Thank you so much for sharing!
Just made these cookies and for some reason they came out paper thin!?! Any suggestions?
These are delish!! I’ve successfully made this recipe twice. I’ve never counted exactly how many cookies are made – I’m too busy eating them off the pan. But will say they freeze wonderfully to pull out as a little snack
This recipe is great! I made half the recipe (I didn’t have much flour left), and I used a cookie scoop to measure the portions rather than a piping bag. I used a small cookie scoop, and only filled roughly a half with dough. I ended up with about two-dozen cookies, each about the size of an Oreo. I also baked them for about 10 minutes, as they were larger than intended. All in all, a fabulous recipe!
I can easily see how it should yield 140, but it’s easy to pipe these just a little too big. After I over-piped the first tray, I did these the “size of a nickel” and ended up with 100. Delicious bite-sized cookies! Love this recipe. Will be adding it to my rotation. Thank you!!
I absolutely love these, they’re really easy to make and taste so so good. I like to have a batch in the freezer for “emergencies” and they freeze great. The only issue with them is that they’re too easy to eat by being bitesize lol
These were so fun to make and eat. I made half with rainbow sprinkles and half with mini chocolate chips. I traced a nickel on the underside of the parchment paper to use as a guide to get them the right size and ended up with ~145 cookies. Will definitely make these again.
Perfect mini cookies! Recipe worked great!
These are so good! I made half with rainbow sprinkles and half with mini chocolate chips. I traced a nickel on the underside of the parchment paper to use as a size guide and ended up with 142 cookies. Will definitely make again.
Just making these for the second time! so yummy? i did end up freezing the leftover dough the first time and took a few out throughout the next few weeks to bake. but i was wondering if you have any recommendations for how long i can store leftover uncooked dough in the freezer? thank you!!
Hi Syd,
So happy to hear that!! Raw cookie dough can be stored in the freezer in an airtight container for up to 3 months 🙂 Hope that helps, happy baking!
I thought there was a piece of plastic on the cookie haha. These look great! Can’t wait to try.
Hi Josephine,
Haha naw, just the most epic piece of flakey salt!!!Thank you, I hope they turn out amazing ? Happy baking!
Hi Chelsea,
Can this dough be made in advance?
Thanks!
Hi Sara,
These cookies can be stored in an airtight container or sealable bag at room temperature for up to 3 days.
Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container.
Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in. Hope that helps, happy baking!
Sorry just realized you said DOUGH! You could, but i feel like it wouldn’t pipe as easily. I wouldn’t recommend it! The dough comes together pretty quickly, so I think for best results I’d say pipe them the same day you make the dough.
I made these cookies several times and my whole family loves them. My husband (very picky:) said these are his favorite chocolate chip cookies!!
Thank you for such a great recipe. Can’t wait to try your other treats!!!
These sound so delicious i’m going to be making them to add to my christmas cookie boxes i am handing out! do you think it’s okay if i brown the butter since the recipe already calls for the butter to be melted?
Congratulations! You created cookie crisp cereal
I have made probably 5 or 6 different cookie recipes now and they always end up crisp but cakey.
They end up mostly flat and a a little domed, not cracked like they should.
I don’t know if this is due to using margarine not butter or something other factor but they don’t turn out how I would quite like. I don’t know if the baking soda had an effect on them as they seemed to puff up like cakes a little?
All in all though, this recipe made around 100 cookies and they tasted great.
Hi Emily,
Glad the cookies still tasted great! Margarine will definitely have a big impact on how the cookies bake up and spread. I would not recommend using it in place of butter in this cookies recipe (it’s essentially using oil instead of butter). Hope that helps for the future, happy baking!
This recipe is absolute perfection! I know I can always count on a Chelsweets cookies recipe! Made these for a house warming party. I came here for her easy chocolate chip cookie recipe- and there was the link to “mini!” So I didn’t even have this idea! But was perfect for a party. And the best chocolate chip cookie texture and flavor!
Hi Tessa,
This makes me so happy to hear!! I’m so glad the mini version came through for the party — they really are the perfect bite-sized treat! And it means the world to know you trust my cookie recipes — that’s the biggest compliment. Thanks for baking and sharing the love, and I hope the housewarming crew devoured every last one!
This is a great recipe! I was able to make around 75 cookies, and I weighed each cookie to 7.7g. They are so cute and so delicious! I sprinkled sea salt on top
So happy to hear that Alyssa 🙂 Thank you for sharing!!
These are so good! I have no idea how many I got because I got carried away eating the dough… yes with raw eggs because why not. But I ended up with well over 100 that I actually did bake and they turned out great. My husband and daughter approved as well!
Haha I love this so much—honestly, sometimes the dough is just as good as the cookies themselves! I’m so glad they still turned out well after all that snacking, and extra points for getting over 100 baked! Thrilled to hear they were husband and daughter approved too. Thanks for baking and for the sweet comment!
I just need to let everyone know that I used this recipe for the cookie dough croissant trend that’s all over the internet right now, and it was perfect!
Hi Hannah,
Omg I LOVE that!! What a brilliant idea, thank you for sharing! I’m so glad this recipe worked perfectly for it 🙂
I don’t know why but my cookies flattened like chips ….
Don’t know what happened baked at 160 for 8 mins
Hi Cassie,
They do flatten out quite a bit! What type of pan are you using? and are you using silicon mats or parchment paper?
Hey,
Just made these. Used normal chocolate chips as didn’t have mini and made them abit bigger by accident but I baked for 7 min and perfect. Question is thr 2nd tray I put in from same piping and same cook time came out darker than the the first batch… any ideas why?
Hi Shannon,
Great question! If you were using the same type of pan, then my guess would be your oven! Ovens go through heating cycles to try to maintain the temperature you set it to, but that means it’s always a bit above or below the actual temperature you want it to be at. I would guess your oven ramped up the heat on the second batch, or maybe you have a hot spot in your oven! Has this happened with other things you’ve tried to bake in the past? Hopefully we’ll be able to figure out what happened!
Mine came out puffy, not as thin as yours. What am I doing wrong 🙁
They still taste great though!
Hi Cari,
Were they crispy or chewy? It might be the way you piped them?? Did you pipe them kind of up, like tall?
Wonderful recipe! Did these with my 4 year old and it was so simple but amazing! We yielded about 110 cookies I did scale most of the ingredients (ex. Flour, sugars) the piping bag was a nice clean touch! Definitely addicting my husband said save this recipe asap.
So happy to hear you loved this recipe Marissa 🙂 Using a scale is always so great, that way you know you have the exact right measurements andddd you end up with less dishes. It’s such a win-win!! Thank you for sharing, and happy holidays!!
Honestly i am not good at making cookies but i tried this recipe out and it was actually fantastic. I used softened butter instead of melted and obviously added a bit more chocolate chips ? Sooo tasty and chewy. I also didn’t make them mini per say… But new favorite recipe thank tou
So happy to hear that Ella 🙂 You can never have too many chocolate chips! Happy baking!!