Mini Chocolate Chip Cookies are soft, chewy, and ADDICTING. An absolutely perfect chocolate chip cookie, in one bite. It should be a crime to make these, seriously!! The plate WILL be empty no matter how many you make. A barely golden bottom, beautiful crinkled top stuffed with mini chocolate chip cookies.
The dough is not complicated – YES you have to chill it, I’m sorry and rolling a smaller dough ball could be slightly more tedious, but the payoff is so good you won’t even care! They are great for little hands (my kids love them and the are a perfect little size), perfect for Christmas cookie boxes, and generally fun to bring to parties. You’re going to love them.
Ingredients
- Unsalted butter: I made these with Kerrygold butter – my favorite! But of course any butter works.
- Light brown sugar: you can use dark brown sugar! But I like light because I just wanted this cookie to even be paler in color and really soft looking.
- Granulated sugar:
- Egg: I have never tested these with an egg substitute.
- Vanilla extract
- All-purpose flour: I always use King Arthur’s
- Cornstarch: You CAN omit this. But I really wanted this cookie to be soft & chewy and I LOVE the result with the added cornstarch. Still amazing without it though!
- Baking soda
- Kosher salt: I ALWAYS use Diamond Kosher SaltMini chocolate chips: Ghiradelli minis are the best. You can use any mix-in, but I think you should keep it mini (mini m&ms, really finally chopped chocolate or nuts etc.)
FAQ & Notes
What is the equipment you use for the best cookies?
These nordic ware baking sheets are my go to. I also prefer parchment over silpats. These parchment sheets are my absolute FAVORITE kitchen purchase. I buy them twice a year – the best!
Why cornstarch for extra soft cookies? Can I skip it?
You can skip the cornstarch & I originally tested them without it. But to ensure a really soft cookie, adding a small bit of cornstarch stops some of the gluten development and makes them nice and soft while still being chewy and perfect.
Why chill the dough balls?
The process in which you make a cookie is important. You can make the exact same cookie recipe with a different process and have a totally different result! To get the exact result I wanted, I scoop the balls & roll them to kind of encase the center. Then chill the scooped balls UNCOVERED to kind of create a thin outer “shell”. This further ensures a soft chewy center and perfect outside texture. And finally, bake from cold. I swear by this method and use it with these cookies AND my Small Batch Toffee Chocolate Chunk.
What if I don’t feel like making them mini?
Then don’t! I love this recipe because they are mini, but you can use any size cookie scoop. Just add more bake time and consider that it will make less cookies the bigger you make them. I love these for being their bite-sized poppable selves.
Can I make these ahead?
Yes. You can roll the dough balls and chill them overnight, then bake the next day straight from cold. You can also freeze them for up to 30 days, baked or unbaked and bake from frozen! (add an extra minute or so to bake time.)
Connect with Me
Please let me know all of your thoughts when you make these Mini Chocolate Chip Cookies. They remind me of Entenmann’s, if you are a Philly or NY person (but better obviously and way better ingredients!). Or send me pics & follow me @Homecooksnotes on IG!
Mini Chocolate Chip Cookies
Ingredients
- 6 tbsp unsalted butter melted and slightly cooled
- 1 cup plus 2 tbsp all-purpose flour spooned & leveled
- 1/2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Melt Butter & Mix Dry Ingredients: First melt your butter. Let it cool down a little while you prepare the ingredients. In a small mixing bowl, whisk together the 1 cup plus 2 tbsp all-purpose flour, 1/2 tsp cornstarch, 1/2 tsp baking soda, & 1/2 tsp kosher salt and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together melted 6 tbsp unsalted butter with 1/3 cup light brown sugar & 1/4 cup granulated sugar until well combined (30 seconds to a minute). Add 1 large egg & 1 tsp vanilla extract & whisk in very well. Scrape bottom and sides of bowl and give it another whisk.
- Combine dry ingredients with wet: Add the dry ingredients to the wet ingredients and mix just until combined. Fold in 1/2 cup mini chocolate chips. Reserve a few for adding to cookies right before baking.
- Scoop cookies: small portions of dough, using slightly less than 1 tablespoon per cookie (about 15–17 grams each). Roll into smooth balls and place on a parchment-lined baking sheet.
- Chill the rolled dough balls uncovered for at least 30 minutes, or up to overnight.
- Preheat the oven to 350°: When ready to bake, preheat the oven to 350°F. Bake the cookies directly from the refrigerator for 8 minutes, until the edges are set and the centers still look soft.
- Let cool briefly on the baking sheet before transferring to a wire rack.
