Cookies are a classic but sometimes they need to be changed. Mini Chocolate Chip Cookies are the perfect solution to this dilemma! These cookies have everything you love in your favorite cookie, but smaller. Think about how many more cookies you can munch on this way!
Related Articles
This post may contain affiliate links. That means if you click and buy, I may make a commission at no cost to you. Please see my full disclosure policy for more details.
Tips For The Best Mini Chocolate Chip Cookies
Tip #1: Want to make sure your cookies turn out very circular? After you pull the pan out of the oven, use the top of a small cup to shape them. Place the top of the cup over the cookie and move the cup in a circular motion. This will move the cookie in a circle and with the power of motion the entire cookie will end up just as circular as your cup!
Tip #2: Top your cookies with salt! Once you pull the cookies out of the oven give them a healthy sprinkle of coarse salt. This makes the age old classic- sweet and salty!
Tip #3: This next step is something my mom taught me growing up. When storing your cookies in a container add a slice of bread or two. This is a great use of the ‘butts’ of the loaf! They help keep your cookies softer, longer.
Mini Chocolate Chip Cookie Ingredients
- Light Brown Sugar: A lot of recipes will use a combination of brown and white sugar in cookies. I use all brown sugar for a more rich, caramel-y flavor.
- Butter: Don’t forget to pull this out of the fridge ahead of time to ensure it softens!
- Egg: Pretty basic necessity.
- Vanilla: Vanilla adds amazing flavor.
- Salt: Salt brings out the flavors of every other ingredient used!
- Flour: Again, a pretty basic chocolate chip cookie necessity.
- Baking Soda: Helps the cookies rise.
- Baking Powder: Balances the pH and helps the cookies rise.
- Mini Chocolate Chips: You know why we need these!
How to Make Mini Chocolate Chip Cookies
Making Mini Chocolate Chip Cookies is just like the classic variety, except you’ll use a smaller dough scoop.
A classic ‘normal’ cookie may use a few tablespoons of dough in a single cookie. A mini cookie requires less dough. For this recipe you’ll want a scoop that holds closer to 1 tablespoon of dough.
Frozen Mini Chocolate Chip Cookies
These Mini Chocolate Chip Cookies freeze so well! You can make a large batch or two and plan to freeze some. Pop them into an airtight container and you’ll have a yummy mini chocolate chip cookie whenever you crave!
Do you remember the blue bag of Chip’s Ahoy cookies? They were always hard but always delicious. These Mini Chocolate Chip Cookies taste so similar (except these are better- no bias here!)
Craving More?
If you make these Mini Chocolate Chip Cookies I would appreciate it if you give it a 5-star rating and leave a review! It truly helps me share my recipes with others.
Also, I would love to see how it turns out. Tag me in a photo on Instagram!
If you are interested in cubed sweet potatoes in air fryer you may also be interested in these other sweet treats:
- Easy Cake Mix Cookies
- Peanut Butter Stuffed Chocolate Chip Cookies
- Air Fryer Apple Pie Turnover
- Soft Caramel Stuffed Snickerdoodles
Pin NOW to SAVE for later!
Mini Chocolate Chip Cookies
Ingredients
- 1 and 1/3 Cup Light Brown Sugar
- 1 Stick Butter Unsalted and Softened
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 1/4 Teaspoon Salt
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- 2/3 Cup Mini Chocoolate Chips
- Coarse salt Optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl combine: flour, baking soda, and baking powder. Set aside.
- In a large bowl cream together brown sugar and butter. Then, add egg, vanilla extract, and salt and mix again until evenly combined.
- Slowly add medium bowl of ingredients into large bowl of ingredients until combined.
- Add in chocolate chips and use a large spoon or spatula to combine by hand until just mixed.
- Use a small cookie scoop to grab an even portion of dough and place on a baking sheet. Do not flatten cookie dough. Repeat until pan is full with about 1 inch of space between cookies.
- Cook in oven for 10 minutes. Once done, remove from oven. If you choose to add coarse salt, do so now. Also, if you choose to make your cookies perfectly circular (as described in post above) do so now. Allow to continue cooking on hot baking sheet for 5 minutes.
- Once the 5 minutes is up place cookies on a drying rack. Repeat previous 2 steps until dough is gone. Enjoy!
Notes
- Store cookies in an airtight container.
- Cookies freeze well, if desired.
