Mini Chocolate Chip Cookies

These Chocolate Chip Cookies are anything but “mini.” They are regular-sized chocolate chip cookies that use mini chocolate chips instead of regular chocolate chips!

Mini chocolate chips on a white cake stand, mini chocolate chip cookies on a wire rack.

If you think this distinction isn’t important, you need to bake a batch of these cookies with mini chocolate chips TODAY! Mini chocolate chips allow for a more even spread of gooey chocolate pockets throughout each cookie without increasing calories per serving!

WHAT YOU SHOULD KNOW ABOUT THESE CHOCOLATE CHIP COOKIES

These chocolate chip cookies are the same as regular chocolate chip cookies except for the fact that the recipe calls for the use of mini chocolate chips. 

Using mini chocolate chips is a great way to distribute more chocolate chips throughout each cookie without increasing the calories per cookie! You get more chocolate chips in each cookie, which is always a win!

 the chocolate flavor throughout the cookie dough without increasing the quantity. Of course, if you’re more of a regular chocolate chip kind of person, feel free to make this easy substitute!

Close up of a mini chocolate chip cookie with mini chocolate chips on a marble countertop.

HOW SHOULD I STORE THESE CHOCOLATE CHIP COOKIES?

These cookies can be stored in an airtight container at room temperature for 5-7 days. They can also be stored in the fridge for extended shelf life, but they could dry out.

CAN I FREEZE THESE CHOCOLATE CHIP COOKIES?

Yes, you can! Once completely cool, store these cookies in an airtight container or Ziploc bag in the freezer for up to 3 months. 

WHY ARE THESE COOKIES MADE WITH WHITE AND BROWN SUGAR?

Granulated sugar adds sweetness to cookie dough and is also responsible for creating a crispy outer exterior. Brown sugar provides a caramelized flavor to cookies and adds the necessary moisture to the dough so that the baked cookies come out of the oven with soft and chewy centers! 

I don’t recommend using only one type of sugar when making these chocolate chip cookies. The cookies won’t be as delicious or have the best texture.

DO I NEED TO CHILL MY COOKIE DOUGH BEFORE BAKING?

I haven’t chilled the cookie dough for these cookies, but you could. Chilling cookie dough helps to prevent cookies from spreading flat while baking. 

Classic chewy chocolate chip cookies are not typically pillowy, so chilling the dough before baking is unnecessary.  

Pile of mini chocolate chip cookies on a white cake stand.

WHAT VARIATIONS CAN I MAKE TO THESE COOKIES WITH MINI CHOCOLATE CHIPS?

  • For gluten-free chocolate chip cookies, use gluten-free flour such as Bob’s Red Mill or almond flour. 
  • Add cocoa powder to the cookie dough to make double chocolate chip cookies. 
  • An obvious variation is to use regular chocolate chips instead of mini chocolate chips. You could use milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips, or white chocolate chips!
  • Add chopped nuts and dried fruit, like dried cranberries, to the cookie dough for extra texture and flavor. 
Wire cooling rack with freshly baked mini chocolate chip cookies.

TIPS FOR MAKING CHOCOLATE CHIP COOKIES WITH MINI CHOCOLATE CHIPS

  • If you want your cookies to be extra gooey in the center, bake them no longer than required for them to be set. 
  • These chocolate chip cookies are perfect for gifting to friends and family for holidays and special occasions.
  • You can make the cookie dough ahead of time and store it in the freezer, tightly wrapped in plastic wrap, for up to 3 months. Thaw overnight in the fridge, and then bake your cookies. 
  • Use a cookie scoop to create uniform-sized cookie balls. This will also help to bake all cookies evenly. 
  • Coat the baking tray lightly with cooking spray or line it with parchment paper so the cookies don’t stick to the baking sheet.
  • Leaving the cookies on the baking tray to cool slightly helps to prevent the cookies from breaking apart. 
  • Allow the butter and egg to reach room temperature for easy mixing. 
  • Use a rubber spatula to fold the mini chocolate chips into the dough gently. Using an electric mixer at this point will break the mini chocolate chips into tiny fragments. 
Wire cooling rack with mini chocolate chips, white cake stand with mini chocolate chips, on a marble countertop.

More Chocolate Chip Cookies You’ll Love!

Yield: 24 Cookes

Mini Chocolate Chip Cookies

Mini Chocolate Chip Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 ¼ cup all-purpose flour
  • 1 cup unsalted butter
  • 1 cup mini chocolate chip morsels
  • 1 egg
  • ¾ cup granulated sugar
  • ¾ cup brown sugar (packed)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp salt

Instructions

  1. Preheat the oven to 375°F. In a medium-size bowl, add the flour, baking soda and salt. Mix and set aside.
  2. In a large bowl, whisk the butter, granulated sugar, and brown sugar until all is mixed well.
  3. Add in the egg and vanilla and whisk some more, but make sure not to over whisk the egg. Fold in the chocolate chips with a spatula.
  4. With a small ice cream scoop, scoop the cookie dough on a lightly sprayed baking tray. Make sure to give the cookies space because they will spread out.
  5. Bake the cookies for about 10 minutes, or until light brown.
  6. Once done, remove from oven and let them cool off for 3-5 minutes on the cookie tray, then transfer cookies to a wired rack to cool off completely for at least 20 minutes.

Did you make this recipe?

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