The Best Ever Mini Chocolate Chip Cookies for Parties and Snacking

The Best Ever Mini Chocolate Chip Cookies

Y’all know I am a big chocolate chip cookie person. Hand me a warm, soft cookie the size of my palm and I am happy for the rest of the day. But here is the thing I kept running into.

At a party, nobody really wants to commit to a giant cookie. Guests graze. They wander around with a plate in one hand and a drink in the other, and a huge cookie suddenly feels like a whole project.

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So I dreamed about a mini version for a long time, and this is it. The Best Ever Mini Chocolate Chip Cookies are everything I love about a soft chocolate chip cookie, just in a two bite package.

I started from my own soft chocolate chip cookie recipe, adapted it with a few small tweaks, and tested until the texture landed exactly where I wanted it.

These cookies are built for parties and gatherings where people nibble instead of sitting down to a full meal. A platter of 64 tiny chocolate chip cookies disappears in a way that a dozen big ones never does. They are just as good for snacking, for cookie trays, for lunchboxes, and for that little something sweet after dinner.

Prep takes about 30 minutes, the cookies bake in about 6 minutes, and one batch makes 64 tiny cookies at roughly 0.6 ounces each. That is a lot of little cookies from one bowl of dough, which is exactly the point. If you want more cookie inspiration after this, my recipe collection is a good place to wander next.

Tiny Chocolate Chip Cookies

Let me tell you why tiny wins. When there is no sit down meal, people eat with their hands and they eat in little bites. A mini cookie fits that mood perfectly. You can take two, you can take one and come back for another, and you never feel like you have to finish something enormous just to be polite.

Here is the problem I kept hitting. Most mini chocolate chip cookie recipes I tried came out dry or crumbly. Small cookies have so little dough that they dry out fast, and a dry mini cookie is honestly a sad little thing.

I wanted the opposite. I wanted a mini cookie with the dense, soft texture of a full size soft chocolate chip cookie, just scaled down.

So I did not invent a brand new cookie from nothing. I took a trusted soft chocolate chip cookie recipe I already loved and made a few small tweaks. Browned butter brings a deep, nutty flavor.

An extra egg yolk brings richness and chew. Mini semisweet chocolate chips keep the chocolate in proportion so every bite tastes like chocolate without the cookie falling apart.

The result is a tiny cookie that tastes like a big one. It is soft in the middle, barely crisp at the edges, and it holds together when you pick it up. That dense texture is the whole reason this recipe exists, and it is the reason I stopped looking for another mini cookie recipe.

Tips for The Best Ever Chocolate Chip Cookies

Before we get to the dough, here are the three tips I give anyone who asks me about chocolate chip cookies. They are small things, but they change the outcome more than you would expect.

1. When in doubt, underbake. You can always slide the tray back in for another minute, but you cannot unbake a cookie. Pull them while the centers still look a touch soft.
2. Reach for parchment paper. Parchment gives you clean release every single time. Cooking spray tends to darken the bottoms and leave a greasy edge, so I skip it.
3. Pick your chocolate chips on purpose. The type of chip changes the size, the texture, and the overall feel of the cookie. Hershey’s gives you that classic, familiar chocolate chip cookie flavor. Ghirardelli gives you a chunkier, more gourmet result. For this recipe I use mini semisweet chocolate chips because they give the right dough to chocolate ratio in a tiny cookie.

My favorite rule for these cookies: take them out when they still look slightly underdone in the middle. They finish setting on the hot pan and then on the cooling rack.

The ingredients

One batch makes 64 tiny cookies, about 0.6 ounces each. Here is everything you need.

• 1 ¾ cups all purpose flour
• ½ tsp baking soda
• 14 tbsp unsalted butter
• ½ cup granulated sugar
• ¾ cups brown sugar
• 1 tsp kosher salt
• 2 tsp vanilla extract
• 1 large egg
• 1 large egg yolk
• 12 oz mini semisweet chocolate chips

The method, step by step

1. Preheat the oven to 350 degrees. Line your baking sheets with parchment paper. Whisk the flour and the baking soda together in a medium bowl and set it aside.
2. Heat the butter in a skillet over medium high heat until it melts, about 2 minutes. Keep cooking and swirling the pan constantly until the butter turns dark golden brown and smells nutty, 7 to 9 minutes. Take the pan off the heat and let the butter cool for 5 minutes. Stay close to the stove here and judge by color and smell, because browning moves quickly at the end.
3. Add both sugars, the salt, and the vanilla to the bowl with the butter and whisk until everything is fully incorporated. Add the egg and the yolk and whisk until the mixture is smooth with no lumps left, about 30 seconds. Let it stand for 3 minutes, then whisk for 30 seconds. Repeat that rest and whisk cycle two more times, until the mixture is thick, smooth, and shiny. With a rubber spatula or a wooden spoon, stir in the flour mixture just until combined, about 1 minute. Mix in the chocolate chips and check that no flour pockets remain.
4. Divide the dough into 64 equal portions, about 0.6 ounces each.
5. Bake one tray at a time until the cookies are golden brown and still puffy, with edges that have begun to set and centers that are still soft, about 6 minutes. Move the baking sheet to a wire rack and let the cookies cool completely before serving, if you can wait that long.

The quick facts

Nutrition, per cookie

One note on that last step. Cooling matters more than it sounds. These cookies are delicate while they are hot, and a few minutes on the rack lets them firm up into that dense, soft bite you are after.

How to Freeze Unbaked Chocolate Chip Cookies

This is my favorite trick in the entire recipe. Freezing the shaped dough means warm cookies on demand, any night of the week, without pulling out the mixer or waiting on a delivery driver.

Frozen unbaked dough goes straight into the oven with no thawing needed, and you get warm cookies in about 9 minutes. That is faster than most delivery apps, and the cookies are better too. It also means you can bake two cookies for a quiet evening treat and save the rest of the batch for a party later.

To Freeze Unbaked Chocolate Chip Cookies:

Here is the whole process, start to finish.

1. Make the dough through step 4, so the dough is already divided into 64 equal portions.
2. Arrange the portions on a pan or a sheet so they are not touching. They can sit close together, just not pressed against each other.
3. Par freeze them for about 1 hour in the fridge freezer, until the outside of each portion is frozen. That is what keeps them from clumping into one giant dough blob.
4. Once they are frozen, transfer the portions to a freezer storage bag. This saves a ton of space compared to leaving trays in the freezer. Write the date and the baking instructions right on the bag so future you does not have to guess.
5. To bake from frozen, place the cookies on a prepared baking sheet and bake at 375 degrees for 9 minutes. If the dough has thawed, bake for 6 minutes instead.

I love popping two of these into the oven after dinner. It is such a little treat, and it takes almost no effort because the work is already done and waiting in the freezer.

And if you are baking for a crowd, you can bake one tray at a time straight from frozen and keep the warm cookies coming all evening. Sixty four tiny cookies, one freezer bag, and a house that smells like browned butter. That is a pretty good deal.

FAQs

The Best Ever Mini Chocolate Chip Cookies

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• Total Time: 36 min
• Yield: 64 tiny chocolate chip cookies 1x

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Description

The Best Ever Mini Chocolate Chip Cookies Y’all know I am a big chocolate chip cookie person. Hand me a warm, soft cookie the size of my palm and I am happy for the rest of the day.

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Ingredients

Scale 1x2x3x

1 ¾ cups all-purpose flour
½ tsp baking soda
14 tbsp unsalted butter
½ cup granulated sugar
¾ cups brown sugar
1 tsp kosher salt
2 tsp vanilla extract
1 large egg
1 large egg yolk
12 oz mini semisweet chocolate chips

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Instructions

1-Preheat oven to 350 degrees: Preheat oven to 350 degrees. Line baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2-Heat butter in a skillet over medium-high: Heat butter in a skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 7 to 9 minutes. Remove from heat and let cool 5 minutes.
3-Add both sugars, salt, and vanilla to: Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Mix in chocolate chips and ensure no flour pockets remain.
4-Divide dough into 64 equal portions or: Divide dough into 64 equal portions or about 0.6 ounces per cookie.
5-Bake cookies 1 tray at a time: Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, about 6 minutes. Transfer baking sheet to wire rack and let cookies cool completely before serving (if you can wait that long!)

• Prep Time: 30 min
• Cook Time: 6 min
• Method: bake

Nutrition

• Serving Size: 1 cookie
• Calories: 84kcal
• Sugar: 6g
• Sodium: 49mg
• Fat: 5g
• Saturated Fat: 3g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 13mg

Keywords: The Best Ever Mini Chocolate Chip Cookies, mini chocolate chip cookies, chocolate chip cookie