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chewy mini chocolate chip cookies

Mini Chocolate Chip Cookies

Julia | The Yummy Bowl
Mini chocolate chip cookies are just as delicious as regular chocolate chip cookies, made with mini chips and smaller cookie dough balls to form tiny cookies as tasty mini desserts.
5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Baking, Cookies
Cuisine American
Servings 33 cookies
Calories 90 kcal

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INGREDIENTS
  

  • 8 tablespoons unsalted butter, room temp
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, room temp
  • 1 ½ cup flour, or use a gluten-free flour blend with xanthan gum
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup mini chocolate chips + more for decoration

INSTRUCTIONS
 

  • In a large bowl or bowl of a stand mixer, combine butter and sugars. Beat on low with an electric hand mixer or stand mixer with paddle attachment until smooth and creamy. Gradually add egg and vanilla. Mix on low until combined. Set aside.
  • In a separate large bowl, combine dry ingredients. Whisk to combine and in batches add to wet ingredients. Beat on low until just combined.
  • Stir in chocolate chips. Freeze the cookie dough for 30 minutes or fridge for longer until the dough resembles ‘’playdough’’. The dough will be sticky in the beginning so we need to chill it first otherwise it is hard to form cookie dough balls and the cookies will spread too much.
  • Once chilled, form balls and freeze between batches.
  • Preheat the oven to 350 F.
  • Form about 2 teaspoon sized cookie dough balls and transfer to baking sheet lined with baking mat or parchment paper (or silicone liner), or silicone mats. Don’t press down the unbaked cookie dough.
  • Add the cookie sheet to the preheated oven and bake for 8 minutes (the time may vary due to different ovens). Once the cookies are baked, press more chocolate chips on the top (personal preference and only for visual).
  • The cookies will have a soft center inside with a slightly crisp exterior. Once they cool down they will set well and the texture inside remains soft, and buttery.
  • Let the cookies stand in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

NOTES

  • It’s best to chill the cookie dough in the freezer for 30 minutes or in the fridge for 1 hour before baking which will help the cookies keep their shape, reduce the sticky texture of the raw cookie dough, and prevent the cookies from spreading too much.
  • Why are my chocolate chip cookies dry and crumbly? If your homemade chocolate chip cookies are dry, it could be a result of over-mixing the cookie dough, not measuring the cookie ingredients accurately, or overbaking these little cookies but using a baking time similar to that required for regular cookies.

ADD YOUR OWN PRIVATE NOTES

NUTRITION

Calories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 12mgSodium: 256mgPotassium: 21mgFiber: 0.4gSugar: 5gVitamin A: 95IUVitamin C: 0.01mgCalcium: 22mgIron: 0.5mg
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