There’s something magical about mini chocolate chip cookies. These tiny, golden bites are soft in the center, just crispy around the edges, and packed with melty chocolate. They’re the perfect solution for busy afternoons, school lunchboxes, or last-minute dessert cravings. Inspired by cozy kitchen memories and Kima’s mission to make home baking simple and joyful, this recipe brings that sweet comfort to life in less than 30 minutes. Whether you’re baking for your kids or sneaking a treat for yourself, these mini chocolate chip cookies always hit the spot.
Table of Contents
Why You’ll Love Mini Chocolate Chip Cookies
- These mini chocolate chip cookies are ready in under 30 minutes
- Soft, chewy centers with perfectly crisp edges every time
- The mini size makes them great for toddlers, snacks, or sharing
- You only need simple pantry staples—no fancy tools required
- They’re fast, fun, and freezer-friendly
- This recipe is beginner-safe and totally foolproof
- A small batch that can easily be doubled for a crowd
- Delicious warm out of the oven or packed in a lunchbox
Mini Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 1/3 cups all-purpose flour scooped and leveled
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2/3 cup mini semi-sweet chocolate chips plus more for topping if desired
Optional Garnishes
- 2 tablespoons extra mini chocolate chips for topping
- 1 teaspoon sea salt flakes optional
- 2 tablespoons chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F. In a mixing bowl, whisk together flour, cornstarch, baking soda, and salt for 20 seconds. Set aside.
- Place butter in a microwave-safe bowl and heat on high until halfway melted. Remove and stir until fully melted.
- Pour melted butter into the bowl of a stand mixer. Add brown sugar and granulated sugar. Mix on medium speed until combined. Add egg and vanilla. Mix until smooth.
- With mixer on low speed, slowly add dry ingredients. Mix until just combined. Stir in mini chocolate chips.
- Scoop dough in heaping ½ teaspoon portions. Shape into balls and place on parchment-lined baking sheets, 1 inch apart. Press extra chips on top if desired.
- Bake for 5–6 minutes. Cookies should look slightly underbaked. Let cool on tray for 3–5 minutes, then transfer to wire rack to finish cooling.
Ingredients
Main Ingredients
- All-purpose flour
- Cornstarch
- Baking soda
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Mini semi-sweet chocolate chips
Optional Garnishes
- Extra mini chocolate chips
- Sea salt flakes
- Crushed pecans or walnuts
Equipment Needed
- Stand mixer or handheld electric mixer
- Microwave-safe bowl
- Measuring cups and spoons
- Mixing bowls
Cooking Utensils
- Whisk
- Rubber spatula
- Small cookie scoop (½ teaspoon size)
- Baking sheets
- Parchment paper or silicone mats
- Wire cooling rack
These mini chocolate chip cookies are fast, flavorful, and fun—exactly what PrestoRecipes is all about.
Variations
Mini chocolate chip cookies are incredibly adaptable, and with a few simple changes, you can make them fit just about any diet or flavor craving. Whether you’re baking for picky eaters, avoiding gluten, or just love extra chocolate, there’s a variation that will work for you.
- Gluten-Free Mini Chocolate Chip Cookies
To make these mini chocolate chip cookies gluten-free, simply use a 1:1 gluten-free baking flour. Choose a blend that includes xanthan gum for the best soft and chewy texture. - Dairy-Free Option
You can still enjoy these mini chocolate chip cookies without dairy. Replace the butter with plant-based margarine and use dairy-free mini chocolate chips. They’ll bake up soft and taste just as sweet. - Extra Chocolate Version
If you want double the fun, try mixing mini milk chocolate chips with semi-sweet ones. Not only do these mini chocolate chip cookies taste richer, but they also look extra inviting with more chips pressed on top before baking. - Kid-Friendly Add-ins
Make snack time more exciting by adding colorful mini candies or crushed pretzels into the dough. These mini chocolate chip cookies become a playful, crunchy treat kids will love. - Nutty Twist
Stir in a handful of chopped pecans or walnuts for a deeper flavor and a bit of crunch. This simple upgrade gives your mini chocolate chip cookies a bakery-style finish.
How to Make Mini Chocolate Chip Cookies
Step 1 – Mix the Dry Ingredients
First, in a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This dry mix helps your mini chocolate chip cookies bake up with a soft texture and just the right amount of spread.
Step 2 – Melt the Butter Gently
Meanwhile, place your butter in a microwave-safe bowl. Heat it on high for about 15–20 seconds, or until it’s halfway melted. Then remove it and stir until fully melted. This gives the mini chocolate chip cookies a rich, chewy texture.
Step 3 – Combine Wet and Dry Ingredients
Next, pour the melted butter into the bowl of a stand mixer. Add the brown sugar and granulated sugar. Mix on medium speed until smooth. Then blend in the egg and vanilla extract. Slowly add the dry ingredients while mixing on low. Stir until the dough forms, and then fold in the mini chocolate chips.
Step 4 – Shape and Bake
Using a small ½ teaspoon scoop, drop heaping scoops of dough onto a baking sheet lined with parchment paper or a silicone mat. Shape into small balls and press a few extra chips on top if you’d like. Bake at 350°F for 5–6 minutes. The mini chocolate chip cookies should look slightly underbaked when you pull them out—they’ll finish baking on the sheet. Let them cool for a few minutes before transferring to a wire rack.
Tips and Tricks
To make sure your mini chocolate chip cookies turn out soft, chewy, and perfect every time, here are some of Kima’s go-to tips:
- Melt your butter halfway and stir until smooth. This helps your mini chocolate chip cookies get that chewy center everyone loves.
- Cornstarch is the secret to soft cookies that stay that way for days. Don’t leave it out.
- Use a small cookie scoop—about ½ teaspoon—to make your mini chocolate chip cookies even in size and bake evenly.
- Chill the dough briefly if it’s too soft or your kitchen is warm. It prevents too much spreading.
- Press extra chocolate chips on top of each cookie before baking. It makes them look bakery-worthy and adds more chocolate in every bite.
- Let them rest on the tray after baking. They finish cooking as they cool and hold their shape better.
- Store in an airtight container with a slice of bread to keep them soft and fresh longer.
Mini chocolate chip cookies are small, but when baked with care, they’re full of flavor and joy.
Nutrition
Mini chocolate chip cookies are bite-sized treats with just enough sweetness to satisfy without going overboard. Here’s the breakdown per serving:
| Nutrient | Per Cookie |
|---|---|
| Calories | 78 kcal |
| Carbohydrates | 10 g |
| Sugar | 6 g |
| Protein | 1 g |
| Fat | 4 g |
| Saturated Fat | 2 g |
| Unsaturated Fat | 1.5 g |
| Fiber | 0.5 g |
| Sodium | 38 mg |
| Cholesterol | 9 mg |
Because they’re made with real ingredients and balanced amounts, these mini chocolate chip cookies give a small energy boost while still supporting a sweet and mindful approach to snacking.
How to Serve Mini Chocolate Chip Cookies
Mini chocolate chip cookies are so versatile and fun to serve. Here are a few sweet ways to enjoy them:
- Serve them warm with a glass of milk—a classic after-school treat that never fails.
- Add them to lunchboxes for a surprise bite that kids will love.
- Pair them with coffee or tea for an afternoon pick-me-up that’s not too heavy.
- Crumble over ice cream or yogurt for a fast dessert.
- Stack and gift them in a mason jar or tied in a clear bag with ribbon—perfect for holidays or parties.
Mini chocolate chip cookies make everyday moments a little sweeter, and they’re always a hit no matter how you serve them.
Make Ahead and Storage
Planning ahead? These mini chocolate chip cookies are easy to prepare in advance:
- Refrigerate the dough for up to 2 days. Scoop and bake when you’re ready.
- Freeze raw cookie dough balls on a tray. Once solid, store in freezer bags and bake straight from frozen—just add 1 to 2 minutes to the baking time.
- Keep baked cookies in an airtight container at room temperature for up to 5 days.
- Add a slice of white bread to the container to keep cookies soft and prevent drying.
- Reheat baked cookies in the microwave for 8 seconds if you want that warm, fresh-baked feel.
Mini chocolate chip cookies are ideal for make-ahead snacking, gifting, or freezing for future cravings.
FAQs
Can I double the recipe for a big group?
Absolutely. Mini chocolate chip cookies double well—just bake in batches and use extra trays.
Can I use dark chocolate instead of semi-sweet?
Yes! Dark chocolate gives a richer flavor. Just be sure to use mini-sized chips if possible for the best spread.
How do I make these cookies egg-free?
Use one flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a simple substitute. Let it sit for 5 minutes before using.
What if I only have regular chocolate chips?
You can chop regular chips into smaller bits or just go with chunkier cookies. Mini chips work best, but any chocolate is still delicious.
Why do the cookies look soft when I pull them out of the oven?
They’re supposed to! Mini chocolate chip cookies finish baking on the tray. This keeps them soft and prevents overbaking.
Conclusion
Mini chocolate chip cookies are tiny treasures that bring comfort, fun, and sweetness to your day. Whether you’re baking for a family treat, a quick dessert, or just to enjoy something cozy, these cookies deliver every time.
Try baking a batch today and tag #PrestoRecipes to share your results.
From Kima’s kitchen to yours—these cookies are simple, joyful, and made with love.
If you loved these mini chocolate chip cookies, there’s a whole world of sweet inspiration waiting for you on PrestoRecipes. For a fruity twist, try our Strawberry Cheesecake Cookies—they’re soft, creamy, and bursting with real strawberry flavor. If you’re in the mood for something bright and refreshing, don’t miss the Mandarin Orange Cake, a citrusy dream that’s light, moist, and perfect for spring. And for those craving something rich and cozy, the Apple Pie Cheesecake combines the best of two classic desserts in one irresistible bite.
Mini chocolate chip cookies may be small, but they’re part of a much bigger baking tradition that spans cultures and kitchens around the world. The base of these cookies—classic chocolate chip cookies—was first created in the United States in the 1930s and quickly became a household favorite. If you’re curious about the science behind their irresistible texture, check out how baking soda helps them rise and spread just right. And for a deeper dive into the sweet magic we all love, explore the fascinating history of sugar and how it transformed modern baking.