Mini Chocolate Chip Cookies
These mini chocolate chip cookies are bite-sized bliss—soft centers, golden edges, and no dough chilling required. They're quick to make, fun to eat, and perfect for gifting, snacking, or cozy nights in. A small-batch favorite that's freezer-friendly and bursting with melty mini chips in every bite.
Equipment
- Baking Sheet
- Mixing Bowls
- Electric Mixer
- Mini cookie scoop or teaspoon
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened
- 0.25 cup brown sugar packed
- 0.25 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.25 tsp salt
- 0.5 tsp baking powder
- 0.75 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in egg yolk and vanilla extract until smooth.
- Stir in flour, salt, and baking powder until a soft dough forms.
- Fold in mini chocolate chips until evenly distributed.
- Use a mini cookie scoop or teaspoon to portion dough into 1-inch balls. Place on baking sheet, 2 inches apart.
- Bake for 8–10 minutes, or until edges are lightly golden and centers are still soft.
- Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze dough balls for later baking convenience. For a fun twist, add sprinkles or swap chocolate chips for peanut butter chips or toffee bits.