Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies Ingredients + Key Notes

The ingredients are simple, but a few details make a big difference when you’re baking cookies this tiny.

Salted Butter: Let it soften at room temperature so it creams easily with the sugars. You want it soft, but not melted.

Dark Brown Sugar: Adds rich caramel flavor and helps give these little cookies their soft, chewy texture.

Granulated Sugar: Used along with the brown sugar for sweetness and to balance the texture of the cookies.

Eggs: Two large eggs add moisture and structure to the cookie dough.

Vanilla Extract: A full teaspoon rounds out the buttery brown sugar flavor.

Baking Powder + Baking Soda: This recipe uses a little of both leaveners to give the cookies lift while they bake.

All-Purpose Flour: Measure your flour carefully so you don’t accidentally add too much. For the most accurate measurement, spoon it into your measuring cup and level off the top.

Mini Semisweet Chocolate Chips: Mini chips are ideal here! Since the cookies are only about the size of a quarter, the smaller chips distribute throughout the dough much better than full-size chocolate chips, giving you chocolate in every little bite.

🥣 How to Make Mini Chocolate Chip Cookies

These little cookies come together quickly, and there’s no chilling or rolling required!

Preheat the oven. Preheat your oven to 350°F and line baking sheets with parchment paper.

Cream the butter and sugars. In a large bowl, cream the softened salted butter with the dark brown sugar and granulated sugar until well combined.

Add the wet ingredients. Mix in the eggs and vanilla extract.

Add the dry ingredients. Mix in the baking powder, baking soda, and salt. Add the flour, 1 cup at a time, mixing just until incorporated.

Add the chocolate chips. Mix in the mini semisweet chocolate chips until they’re evenly distributed throughout the dough.

Pipe the cookies. Place about 2 cups of cookie dough in a disposable pastry bag. Cut off the tip and pipe small drops of dough, about the size of a quarter, onto the prepared baking sheet. You should be able to fit about 40 cookies on each pan.

Bake. Bake for about 7 minutes, just until the cookies appear set. They’ll continue to bake on the hot pan after you remove them from the oven.

Cool. Let the cookies rest on the baking sheet for 4–5 minutes, then transfer them to a wire rack to cool completely.

⭐ Pro Tips

⭐ Think quarter, not tablespoon. These are truly mini cookies! Keeping each drop of dough about the size of a quarter helps them bake evenly and gives you that adorable bite-sized shape.

⭐ Don’t overbake. Seven minutes goes quickly with cookies this small. Take them out when they look set, rather than waiting for them to become deeply golden. They’ll finish baking on the hot pan.

⭐ Make the piping bag work for you. The original recipe recommends cutting about 1½ inches off the tip of a disposable pastry bag. Pipe straight onto the parchment for a much faster way to portion a batch this large.

⭐ Work in batches. This recipe makes about 245 cookies, so have several sheets of parchment ready and portion only about 2 cups of dough into your piping bag at a time.

⭐ Keep the size consistent. Uniform cookies aren’t just prettier—they’ll finish baking at the same time. If some are noticeably larger, they’ll still be underbaked when the smallest ones are ready.

⭐ No pastry bag? Use a teaspoon. Portion small, consistent amounts of dough with a teaspoon instead. There’s no need to skip the recipe just because you don’t have piping bags.

⭐ Let them rest on the pan. That 4–5 minute cooling time isn’t just for convenience. The cookies are still finishing up on the hot baking sheet, so don’t rush them straight onto the cooling rack.