These are the perfect mini chocolate chip cookies! It’s super soft, slightly chewy, and super easy and fun to make.
You might think making a bunch of mini cookies is a huge task, but it’s actually super easy (especially with the hack I’m sharing on how to divide and shape this dough into mini cookies!).
Why This Recipe Really Works
It may seem like you should be able to take your favorite chocolate chip cookie recipe and make it into smaller cookies, but then woo! Having miniature cookies as hand gestures doesn’t really work that way in my experience.
To make the perfect mini chocolate chip cookies, just make a few modifications to another great chocolate chip cookie recipe.
- butter: Make sure the butter is at room temperature. It should be soft enough to mix well with the sugar, but not melted or overly soft (otherwise the cookies may spread too much while baking).
- flour: The flour amount was slightly increased for these mini chocolate chip cookies. It may seem like a small amount when written down on paper, but it will ensure your cookies have the perfect thickness and soft texture and won’t stick out too much in the oven.
- Chocolate Chips: It contains mini chocolate chips instead of regular chocolate chips, so the chocolate chips are evenly distributed throughout the E.T.B.T. cookie.
How to Divide and Shape Mini Cookie Dough
Dividing and rolling dough to make 60 or more cookies doesn’t have to be annoying and time consuming! Here’s how to do it for this recipe:
- Pat cookie dough into an 8X8 inch square on lightly greased parchment paper.
- Place the cookie dough on a baking sheet and refrigerate for 15 to 20 minutes. I know the idea of chilling cookie dough may feel very lame, but the short cooling period makes cutting and shaping these mini cookies much easier and less messy.
- Using a bench scraper/knife (or other long knife), cut the dough into 8 strips horizontally and 8 vertically, making a total of 64 small square cookie dough squares.
- Roll each square into a small ball. The size of the squares may vary slightly, but that’s okay. If they were about the same size, that would be great.
Using a kitchen scale, each mini cookie dough ball will weigh about 11 to 12 grams. But in my opinion, weighing each part is unnecessary. Cutting the dough into strips is quick and easy. You can also divide the dough into smaller cookies if you want! Cut the squares of dough into thinner strips.
Mini cookie baking time and temperature
For this recipe: Bake the miniature chocolate chip cookies at 350 degrees F for 7 to 8 minutes.
likewise every For every cookie recipe that has ever existed, keep these things in mind:
- The exact oven temperature varies slightly from oven to oven.
- your cookies flatten too much In the oven, increase the oven temperature by 15 to 25 degrees or add a tablespoon or more flour to the dough the next time you make the recipe.
- your cookies not flat enough Keep it from sticking together while baking, and next time you make the recipe, lower the oven temperature by 15 to 25 degrees or reduce the amount of flour by a tablespoon or two.
As a home baker, be patient! Even if your recipe isn’t perfect the first time, a few small adjustments can make a big difference next time.
Final Thoughts and Preparations
Why is everything in miniature form so much cuter and infinitely tastier?? We are having so much fun with this recipe!
To make these cookies ahead of time: Cookie dough (shaped into squares or already rolled into small cookie dough balls) can be refrigerated, covered, for up to 2 days. If baking cookie dough cold, add more time if necessary. Baked and cooled cookies also freeze well.
Maybe you didn’t have “Make Miniature Cookies” on your bingo card this year (or ever), but I promise this recipe will change your mind.
These cookies are super soft, perfectly chewy… It delivers an irresistible taste. Wrap them in little cellophane bags with twine or stack them in a jar and they make the cutest little treats.
mini chocolate chip cookies
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equipment
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Bench Knife/Scraper
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Cookie Sheet {Half Sheet Pan}
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measuring cup
ingredient
- ½ cup Salted butter, softened at room temperature (see notes).
- ¼ cup + 2 tablespoons granulated sugar
- ¼ cup + 2 tablespoons packed light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large in size Egg (shell 50g)
- 1 teaspoon vanilla extract
- 1 ½ cup + 1 tablespoon All-purpose flour (see notes)
- ⅔ cup mini chocolate chips
guideline
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In the large bowl of a handheld electric mixer or the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar, baking soda, baking powder, and salt until well combined, 1 to 2 minutes.
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Add the eggs and vanilla and mix until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed.
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Add the flour and chocolate chips and stir until evenly combined and no dry streaks remain.
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Lightly coat the parchment paper with cooking spray. Scrape cookie dough onto parchment paper, then press dough into an 8X8 inch square (slightly less than 1/2 inch thick).
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Place the cookie dough on a half sheet pan with parchment paper and refrigerate for 15 to 20 minutes. This will firm up the cookie dough, making it easier and less messy to cut and roll the mini cookies.
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Preheat oven to 350 degrees Fahrenheit. Line three half sheet pans with parchment paper, lightly grease with cooking spray and set aside. (If you don’t have three half sheet pans, bake the cookies in batches. Allow the sheet pans to cool completely between batches.)
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Remove from the refrigerator and, using a bench scraper/knife or other knife, cut the cookie dough squares into 8 horizontal and 8 vertical lines (64 squares of cookie dough total).
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Roll each square into a ball. Place mini cookie dough balls 1 inch apart on prepared baking sheets. For a standard half sheet pan, bake 24 mini cookie dough balls at a time.
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Bake for 7 to 8 minutes until the cookies are set around the edges. Let cool on the baking sheet for a few minutes, then place on a wire rack to cool completely.
memo
flour: For slightly thicker cookies (or if the cookies tend to spread too much in the oven) add another tablespoon of flour.
nutrition
Recipe Source: From Mel’s Kitchen Cafe (I modified this Best Chocolate Chip Cookies recipe so it works perfectly as mini cookies)
The post about mini chocolate chip cookies first appeared on Mel’s Kitchen Cafe.
