Perfectly poppable mini chocolate chip cookies are just like your favorite cookies, but smaller! They’re great for serving at parties or packing into lunch boxes.
My kids are always asking for cookies, so if one of them goes to the grocery store with me, chances are a package will find its way into our cart.
Our favorite cookies are the small chocolate chip cookies they sell at Costco. They’re the perfect size for when you want just a little something sweet, or for making sure the whole crowd can get a cookie or two.
Luckily for my family, they’re easy to replicate at home!
These bite-size cookies are just as delicious as full size chocolate chip cookies. To be honest, we might even like them better.
Who can say no to chocolate chip cookies, no matter the size?
Unsalted butter – Make sure your butter is softened for making these cookies. It shouldn’t be too soft, though — just enough for your finger to gently press in.
Brown sugar and granulated sugar – I like using a mix of sugars in my cookies for the best flavor and texture.
Egg – You’ll need one standard large egg.
Vanilla extract – What are cookies without vanilla? I always recommend pure vanilla extract, not imitation.
All-purpose flour – You can swap in ½ cup of the all-purpose flour with whole wheat flour, or you can use all bread flour.
Cornstarch – A little cornstarch helps the cookies stay chewy and not flatten too much.
Baking soda – For lift
Salt – A bit of salt brings out the other flavors. Salt is a natural pairing with chocolate, too!
Mini chocolate chips – To ensure you get lots of chocolate in each cookie, I use mini chocolate chips.
If you use larger/standard chocolate chips or chocolate chunks, I recommend chopping them into smaller pieces. This is a good option if you want to try a chocolate other than semi-sweet chocolate.
How to make this recipe
These mix up just like a traditional chocolate chip cookie recipe.
Preheat the oven to 350°F. Line two baking sheets with parchment paper or a reusable silicone liner.
In a large bowl, cream together softened butter, brown sugar, and granulated sugar. The mixture should be light and fluffy, with all the butter incorporated.
Beat in the egg and vanilla extract until smooth.
In another bowl, whisk together the flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the sugar mixture and mix well until everything is incorporated and no dry bits remain.
Stir in the mini chocolate chips. If you want to reserve some of the chips for pressing into the tops, set aside a few tablespoons before mixing the rest in, or just get more from the package.
Scoop out dough by the teaspoon and roll into a small ball. Place on the prepared baking sheets, leaving a small amount of space between each.
If you like, press gently on the dough balls to flatten slightly, then press a few extra mini chocolate chips into the tops.
Bake the cookies for 6-8 minutes, until just lightly golden brown on the bottom. Let rest on the baking sheet for 2 minutes before transferring to a wire rack.
Do not overbake these cookies, or they will not retain their soft texture once cooled.
Double the chocolate flavor by swapping ¼ cup of the flour with cocoa powder.
Add finely chopped walnuts or pecans for a nutty bite.
Love peanut butter? Make mini Reese’s pieces cookies instead!
Add sprinkles for funfetti chocolate chip cookies.
Try with your other favorite chocolates or candies, like white chocolate or chopped Andes Mints.
These cookies will keep for up to 1 week stored in an airtight container.
You can also freeze mini chocolate chip cookies!
To freeze after baking, let cool completely. Then, transfer to a freezer-safe container, placing a piece of parchment between layers of cookies. Thaw at room temperature.
To freeze before baking, scoop and shape cookie dough balls. Set on a lined baking sheet. It’s OK if they are touching.
Once all the dough is shaped, place the baking sheet in the freezer and freeze until solid, about 2 hours.
Separate the dough balls and place in a labeled freezer bag. Seal and store for up to 3 months.
To bake from frozen, bake at 350°F for about 10 minutes, or until lightly golden.
These tiny chocolate chip cookies are the hit of your next party!
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup mini chocolate chips
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla until smooth.
- In another bowl, mix together flour, cornstarch, baking soda, and salt. Gradually add to the sugar mixture until fully incorporated. Mix in the mini chocolate chips, reserving a few to press in the tops if desired.
- Scoop dough by the teaspoon and roll into a ball. Place on the baking sheet, leaving a small amount of space between dough balls. Gently press the dough balls with your fingers and press in extra chocolate chips if desired.
- Bake for 6-8 minutes, until lightly golden brown. Let cool on the baking sheet for 2 minutes before removing to a wire rack to cool completely.
Serving Size:1 cookie
Amount Per Serving: Calories: 54Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 18mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 1g
Nutritional information is an estimate for informational purposes only and not to be used for individual dietary needs.