Mini Chocolate Chip Cookies (Soft & Bakery-Style)
Soft, chewy mini chocolate chip cookies with crisp edges and perfectly portioned bites. These bakery-style cookies bake fast, freeze well, and are ideal for parties, gifting, or small-batch treats.
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 1–2 minutes.
- Add the egg and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Gently fold in the mini chocolate chips.
- Cover and chill the dough for 20–30 minutes for best results.
- Scoop 1 teaspoon of dough per cookie and place 1½–2 inches apart on prepared baking sheets.
- Bake for 6–8 minutes, until edges are set and centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage
- Store mini chocolate chip cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze baked cookies for up to 2 months.
Notes
- Do not overbake — mini cookies firm up as they cool.
- Mini chocolate chips work best for even chocolate distribution in small cookies.
- For thicker cookies, chill the dough longer.
Nutrition
Serving: 1mini cookieCalories: 55kcalCarbohydrates: 7gProtein: 1gFat: 3g
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