Mini Cookies {Chocolate Chip}

Infinitely snackable and incredibly portable, chocolate chip mini cookies are bound to become a staple. Because everything’s better when it’s tiny.

Is there anything like the comfort of a good chocolate chip cookie? Perhaps it’s not the most sophisticated, the most impressive of desserts. But they’re always a popular, classic favorite.

And because everything tastes better when it’s cute, let’s make our chocolate chip cookies…mini. Tiny. Small enough to eat five and not even notice. Perfect for scooping up a bite of ice cream with and popping it in your mouth whole. Some people even pour milk over this style of cookie and eat it like a bowl of cereal.

These are small enough to pack a tiny little container in your purse to enjoy throughout the day. Perfect for putting in a jar and giving as a housewarming, birthday, or thinking-of-you gift. They’re less of a statement than a large chocolate chip cookies, more informal and snackable.

This recipe makes a LOT of cookies–we’re talking 6-7 dozen. But they disappear so quickly, you won’t be overwhelmed with cookies. In fact, if you’re taking them to a party, a double batch may be in order.

And while the actual cookie dough measuring part takes a touch of patience, the payoff is worth it. You’ll be paid in little coins of cookie perfection. Let’s get baking, shall we?

How to Make Mini Cookies

To begin with, preheat your oven to 350ºF and line a baking sheet with parchment paper.

Next, you’re going to make a simple cookie dough. Cream the butter and sugars together until they are fluffy, then mix in an egg, egg white, and vanilla until it’s a smooth, cohesive mixture.

Then come the dry ingredients–flour, salt, baking soda. Don’t use baking powder, it’ll give you cakey cookies. Not the goal for these tiny gems.

Stir all of that into the wet ingredients just until it’s all mostly combined, then add the mini chocolate chips. Stir them in until they’re well-distributed, et voila. You’re ready to bake!

Now here’s the part that makes these cookies special (and a little itty-bit high maintenance). You’re going to use a 1/2 teaspoon and a butter knife to measure out the cookies. Scoop the dough into the 1/2 teaspoon, scrape any excess off with the edge of the bowl or the back of the knife. Use the rounded end of the knife to remove the dough from the 1/2 teaspoon.

Arrange the little blobs of cookie dough on the baking sheet, leaving about an inch between them. They don’t have to be in perfect order, but can be scattered about a bit. You do you.

Bake the cookies for about 8-10 minutes, depending on how crispy you want them to be. We are a house divided–my husband like his cookies crisp and snappy, while I prefer mine on the doughy side. My children will eat anything that contains sugar and chocolate, so I just make a variety and everyone is happy.

Storing the Mini Cookies

Once the cookies have finished baking, remove them to a cooling rack. Once they are completely cooled, store them in an airtight container or bag. They’ll be best to eat within two days, but will keep for up to 5 days. They also freeze very well.

Recipe Notes and Tips

• If you prefer a softer, chewier cookie, replace the egg white with the egg yolk. It will add more fat to the dough, resulting in a more cakey cookie.
  
• These cookies are great with gluten-free flour. In fact, the gluten free cookies were the most crisp, snappy version I made! I like to use King Arthur Flour’s Measure for Measure, but any cup-to-cup flour blend will work great.
  
• If you’d prefer to not make so many cookies that are so small, you can make the cookies larger. You will have to add more baking time depending on how large the cookies are. You may also want to use regular sized chocolate chips or chunks in larger cookies.

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