Cookies: Mini Chocolate Chip

These Mini Chocolate Chip Cookies are soft, chewy and satisfying! These reliable bite-size cookie come together pretty quickly and are the cutest! This dish yields approximately 42 cookies.

Who doesn’t love mini cookies?

Like puppies and kittens – mini chocolate chip cookies are adorable! These soft and chewy cookies are straightforward, and take under an hour to make. A simple cookie dough is studded with mini chocolate chips and baked until the edges only start to turn golden. Remove and let cool on the pan for at least 30 minutes.

Reliable for snack boards, sweet treats in lunch boxes or only because your craving something sweet.

Of course you could whip up your go-to chocolate chip cookie recipe and simply make them mini, orrrrr maybe you have a French aunt name Nestle Tooolhouse who passed her recipe on down to you? #friendsreference If you have a fave, use it! But I like this method for it yields soft and chewy cookies… and if you eat an entire bowl, who cares? They’re bite-size!

In a medium bowl, measure and add 1½ cups unbleached all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

Whisk and set off to the side.

In the bowl of your stand mixer, fitted with the paddle attachment, measure and add in 1/2 cup (1 stick) of softened unsalted butter, 1/2 cup granulated (white) sugar and 1/4 cup light brown sugar.

Mix on medium-low speed until soft and creamy.

Next, add in 1 whole egg plus an egg yolk.

Add in 1 teaspoon pure vanilla extract.

And mix until incorporated. Scraping down the sides and bottom of the bowl.

Next, add in half of the dry ingredients and mix until simply combine. Then add in the remaining half and mix until combined. Scraping the sides and bottom of the bowl.

Lastly, add in 2/3 cup mini chocolate chips.

Mix on low speed to incorporate.

Cover and chill the cookie dough for 30 minutes.

Meanwhile preheat your oven to 350°F (or 180°C).

Line 2 to 3 rimmed baking sheets with parchment paper.

Once the dough has chilled, use a 1-tablespoon scoop to measure the cookie batter and place them onto the prepared pans.

Bake on the middle rack in your preheated oven for 8 minutes or until the edges are slightly golden. Leave them on the pan to cool for 25 minutes. Repeat with the remaining dough.

Once the cookies have completely cooled, store them in an air-tight container for up to a week.

Serve these mini chocolate chip cookies with an ice cold glass of milk, hot or iced coffee!

Click Here For More Cookie Recipes!

Enjoy! And if you give this Mini Chocolate Chip Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

[this post contains affiliate links.]