Mini Chocolate Chip Cookies
Soft, chewy 1-inch mini chocolate chip cookies that hold their shape and no chill time required. One small flour adjustment is the only trick. No pudding mix, no specialty ingredients, nothing fussy. Perfect for goodie bags, party trays, lunchboxes, or a bowl on the counter that disappears in an hour. Makes about 95 mini cookies!
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Servings: 95 cookies
INGREDIENTS
- 2 1/2 cups 300g all-purpose flour (increase slightly for less spread)
- 1 teaspoon baking soda
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips or finely chopped chocolate
INSTRUCTIONS
- Preheat oven to 350°F. Line two light-colored baking sheets with parchment paper.
- Mix dry ingredients (2 min): In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt.2 1/2 cups 300g all-purpose flour (increase slightly for less spread), 1 teaspoon baking soda, 1 Tablespoon cornstarch, 1/2 teaspoon salt
- Cream butter and sugar (3 min): In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar until light and creamy, 2-3 minutes.3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated sugar
- Add egg and vanilla (1–2 min): Add the egg, egg yolk, and vanilla. Beat until smooth and fluffy, another 1-2 minutes, scraping down the sides as needed.1 large egg + 1 egg yolk, 1 teaspoon vanilla extract
- Finish the dough (2 min): With the mixer on low, slowly add the dry ingredients and mix until just combined. Fold in the mini chocolate chips with a rubber spatula.1 cup mini chocolate chips
- Scoop and roll (15 min): Use 1 teaspoon to scoop out the dough and roll into balls. Place on the baking sheet about 1–2 inches apart. Press a few extra mini chocolate chips on top.
- Bake (5–7 minutes): Bake until the edges are set and the centers still look slightly soft. Finish with flaky salt if desired or press a few more mini chips into the tops. Let them cool completely on the sheet pan.
Notes
Measure your flour correctly. Weight the flour for best results. Or spoon the flour into your measuring cup and level it off with a knife. Don't scoop directly from the bag or you'll pack in too much and the cookies will be dry.
Use light-colored baking sheets. Dark pans absorb more heat and will overbrown the bottoms before the centers are set. If that's all you have, pull them at the 5-minute mark and check.
These look underdone when they're done. Pull them when the edges are just set and the centers still look soft and slightly shiny. They firm up on the hot pan as they cool. If the edges look fully golden in the oven, they're already overdone.
Use mini chocolate chips. Regular chips are too large for a 1-inch cookie and can cause uneven baking. If you can't find mini chips, finely chop regular chips or a chocolate bar into small pieces.
Make ahead. Roll the dough into balls and freeze on a parchment-lined sheet until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 350°F for 7–9 minutes (no thawing needed).
Gluten-free. Swap the all-purpose flour equally for Bob's Red Mill 1-to-1 Baking Flour. It's the only GF flour I've tested with this recipe and it works great. Everything else stays the same.
Nutrition
Serving: 2cookies | Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 27mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 51IU | Calcium: 4mg | Iron: 0.3mg
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