MINI CHOCOLATE CHIP COOKIES

Mini Chocolate Chip Cookies are teeny tiny chocolate chip cookies about the size of a quarter! Soft, chewy poppable cookies that are perfect for parties.

Mini Chocolate Chip Cookies are so fun!  I’ve had the idea for these cookies for months now and I finally got around to recipe testing and baking. I have to say- they turned out amazing! And they were so much easier to make than I thought they’d be. I worried it’d take forever to roll 85 teeny tiny cookies, but I recruited a couple of my kids to help and we were done in 15 minutes! So grab some helpers and save this recipe. Everyone loved the poppable nature of them too- they are perfect for parties or casual get togethers.

Tips to get the PERFECT Mini Chocolate Chip Cookies:

Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!

The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. My solution? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the small size- 1/2 tablespoon for these and I divided them into smaller pieces!

Mini Chocolate Chip Cookies

• 1/2 cup softened butter
• 1/2 cup butter flavored shortening
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 2 1/2 cups flour
• 2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 1/4 cup mini chocolate chips

1. Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. {I use these parchment sheets– love them!}
2. Using an electric mixer, cream together the butter and shortening. Add in sugars and eggs and mix once more. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips.
3. Making the tiny cookies: I tested out sizes and to make the mini cookies like the ones in my photos, you need only 1/2 teaspoon of dough for each cookie. Yep- just that small amount! There are 2 ways I found you can easily do this: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop out dough, then divide it in half. This actually works pretty well, you’ll just have to re-spray the spoon after 4 or 5 scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookie scoop here) Then divide that scoop of dough in half, then divide those 2 halves in half (so now you have 4 mounds of dough). Now divide all those dough mounds in half- you’ll end up with 8 pieces of dough.
4. Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
5. Once baked, transfer to a cooling rack.
6. Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).

After you try these Mini Chocolate Chip Cookies try a few of our other tasty chocolate chip cookie recipes:

• Best Chocolate Chip Cookies
• Best Chocolate Chip Peanut Butter Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Copycat Mrs. Fields White Chocolate Chip Cookies
• Caramel Chocolate Chip Cookies

Mini Chocolate Chip Cookies

5 from 2 votes

Print Pin Rate

Course: Cookies

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes

Servings: 85 cookies

Calories: 63kcal

Author: Jessica & Nellie

Ingredients

• ½ cup softened butter
• ½ cup butter flavored shortening
• ¾ cup brown sugar
• ¾ cup granulated sugar
• 2 eggs
• 2 ½ cups flour
• 2 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 1 ¼ cup mini chocolate chips

Instructions

• Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. {I use these parchment sheets- love them!}
• Using an electric mixer, cream together the butter and shortening. Add in sugars and eggs and mix once more. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips.
• Making the tiny cookies: I tested out sizes and to make the mini cookies like the ones in my photos, you need only 1/2 teaspoon of dough for each cookie. Yep- just that small amount! There are 2 ways I found you can easily do this: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop out dough, then divide it in half. This actually works pretty well, you'll just have to re-spray the spoon after 4 or 5 scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookie scoop here) Then divide that scoop of dough in half, then divide those 2 halves in half (so now you have 4 mounds of dough). Now divide all those dough mounds in half- you'll end up with 8 pieces of dough.
• Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
• Once baked, transfer to a cooling rack.
• Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).

Video

Nutrition

Calories: 63kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 7mg | Sodium: 66mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 45IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.2mg

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Flashback to when my baby A was, well, a baby! He’s BIG now. Not GIGANTIC like my teenager, but still much bigger than he should be for his age. I love the wispy white hair he had as a little one. They grow up too fast!