These mini chocolate chip cookies are packed with rich, gooey chocolate chips, and have a chewy middle and crispy edges.
Make this quick treat in under an hour from start to finish! These cookies are made with simple ingredients and melted butter, so there is no waiting time for the butter to soften! These are also no-chill cookies.
Whether you're enjoying them as a snack or serving them at a party, these mini chocolate chip cookies are sure to be a crowd-pleaser.
Their small size makes them easy to pop in your mouth and enjoy on the go. Serve these next to a large glass of cold milk for the best experience.
For more chocolate chip cookies, check out my small batch chocolate chip cookies, biscoff butter cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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Why this recipe works
- Mini bite size cookies- these mini chocolate chip cookies are so fun to eat and are a bite size! Dip these in cold milk and snack on these when you are craving something sweet.
- Texture- these cookies are chewy and soft in the middle and have crispy edges like the perfect chocolate chip cookie!
- Flavor- these cookies have a buttery and delicious flavor and have melty pockets of chocolate chips in every bite!
- Time- these take under an hour to make from start to finish! Making the cookie dough takes 10 minutes, rolling the cookies take 5 minutes, and baking them take 10 minutes. Total of less than 30 minutes!
- One bowl- This cookie recipe comes together in just one bowl! Which means fewer dishes for you to wash!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Cornstarch- cornstarch helps to create a tender texture for these cookies, plus, it keeps the cookie thick and soft.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies. use either light brown sugar or dark brown sugar.
Egg yolk- you will need 2 large egg yolks for this recipe. The egg yolk adds chewiness to these cookies.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ⅓ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for this, We like to use either dark chocolate chips, milk chocolate chips, or semisweet chocolate chips.
I used regular sized chocolate chips, but mini chocolate chips will work even better!
Instructions
Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter and melt it on medium heat swirling the saucepan constantly.
Transfer the butter to a large mixing bowl and allow the butter to cool to room temperature so it won’t cook the eggs.
Add the brown sugar, sugar, salt, and vanilla extract to the bowl and mix with a whisk until well combined.
Add the egg yolks and mix with a whisk until well combined.
Add the flour, cornstarch, and baking soda and mix until almost combined.
Add the chocolate chips and fold the mixture with a spatula until just combined and there are no lumps of flour visible.
Use a cookie scoop to scoop out the cookies or scoop the cookies with a regular teaspoon, 1 teaspoon at a time. Roll each cookie dough ball using your clean hands.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 8-10 minutes. The cookies should be lightly golden brown on the edges and look set.
Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top each cookie with flaky salt if desired and serve next to a cup of cold milk for the best experience!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- Allow these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly.
We use all-purpose flour for these cookies. Cake flour will work great as well.
Yes! You can use your favorite chocolate bar of your choice chop it into small pieces, and add it to the cookie dough instead of adding chocolate chips.
Storing
Store these cookies at room temperature for up to 5 days. Make sure that you store them in an airtight container so they won’t dry out.
Freezing
Freezing the baked cookies- allow the baked cookies to come to room temperature, transfer them into a freezer-friendly container, and freeze for up to 2 months. Thaw at room temperature for a few hours.
Freezing cookie dough- Follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
Bake at the same temperature and add 1-2 additional minutes of baking. There is no need to thaw the cookie dough before baking.
Substitutions
Dairy-free- It’s easy to make this cookie recipe dairy-free. Simply replace the butter with vegan butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Make these ahead of time
You can make these mini chocolate chip cookies ahead of time by making the cookie dough and storing it in the fridge for up to 2 days. Then, roll the dough balls and bake according to the instructions.
Another way to make these ahead of time is to bake these cookies and store them at room temperature for up to 2 days to keep them the most fresh.
Variations
Chocolate- you can swap the chocolate chips with dark chocolate chips, milk chocolate chips, semisweet chocolate chips, or white chocolate chips!
Chocolate bars- you can use your favorite chocolate bar chop it with a sharp knife and add it to the cookie dough instead of using chocolate chips.
Add-ins- add your favorite add-ins for these like chopped nuts, mini marshmallows, mini chocolate chips, etc.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookie scoop set of 3 (the best cookie scoop we used)
- Saucepan to melt the butter.
More cookie recipes
Cinnamon Roll Cookies- These cinnamon roll cookies are chewy and delicious and are made with a cookie swirled with cinnamon filling and topped with a cream cheese glaze.
Coffee Cake Cookies- These coffee cake cookies are made with a cinnamon sugar cookie, topped with a buttery crumble topping, and cream cheese glaze.
Danish Butter Cookies- These light and crispy buttery Danish butter cookies are melt in your mouth cookies that are full of butter and sweet flavor.
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If you liked this recipe
📖 Recipe
Mini Chocolate Chip Cookies (No Chill- 30 Minutes)
Ingredients
- ½ cup Butter unsalted, melted and cooled.
- 1 teaspoon Vanilla extract
- ¼ cup Granulated sugar
- ½ cup Brown sugar light brown sugar
- ⅓ teaspoon Kosher salt
- 2 Egg yolks
- 1 ⅓ cups Flour
- ½ teaspoon Baking soda
- 1 teaspoon Cornstarch
- 1 cup Chocolate chips mini chocolate chips are better for this!
Instructions
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter and melt it on medium heat swirling the saucepan constantly.
- Transfer the butter to a large mixing bowl and allow the butter to cool to room temperature so it won’t cook the eggs.
- Add the brown sugar, sugar, salt, and vanilla extract to the bowl and mix with a whisk until well combined.
- Add the egg yolks and mix with a whisk until well combined.
- Add the flour, cornstarch, and baking soda and mix until almost combined.
- Add the chocolate chips and fold the mixture with a spatula until just combined and there are no lumps of flour visible.
- Use a cookie scoop to scoop out the cookies or scoop the cookies with a regular teaspoon, 1 teaspoon at a time. Roll each cookie dough ball using your clean hands.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 8-10 minutes. The cookies should be lightly golden brown on the edges and look set.
- Allow the cookies to cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top each cookie with flaky salt if desired and serve next to a cup of cold milk for the best experience!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- Allow these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Frbetphymn says
Thanks, I've been looking for this for a long time