Our mini chocolate chip cookies recipe is NOT about tiny cookies… rather it is focused on making delicious cookies stuffed with MINI chocolate chips! Our family loves mini chips because they allow the chocolate flavor to spread out more evenly in a cookie versus being concentrated in areas with a few large chocolate chips or chunks. You also get many more chips per cookie.
Delicious Mini Chocolate Chip Cookies… Stuffed with Chocolate!
We think cookies with mini chocolate chips are more interesting & fun when compared to boring “regular” chocolate chip cookies. If you make these cookies, you can surprise your kids with the slightly different cookie appearance… and they will love the taste! You can also make many different & easy cookie variations such as cookies with mini chocolate chips and dried cranberries, mini chocolate chips and chopped walnuts, etc. Have fun when making cookies!
Key Ingredient – Mini Chocolate Chips
If you liked this chocolate chip cookie recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you in advance! We also have a printable and “pin-able” cookie recipe at the bottom of this page.
Ingredients – Mini Chocolate Chip Cookies Recipe
- 16 Tablespoons – Unsalted Butter (softened) – 230 grams
- 2 – Large Eggs (lightly beaten)
- 1/2 Cup – Light Brown Sugar (packed) – 107 grams
- 1 Cup – White Granulated Sugar – 200 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 2 1/4 Cups – All Purpose Flour – 270 grams
- 1 Teaspoon – Baking Soda – 5 grams
- 1/2 Teaspoon – Salt – 3 grams
- 1 1/2 Cups – Mini Chocolate Chips – 203 grams – Use 1 cup if you want a less “chocolaty” cookie
Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)
Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.
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Scoop Cookie Dough & Create Dough Balls (or Drops) on Baking Sheet
Instructions – Mini Chocolate Chip Cookies Recipe
- Preheat oven to 375 degrees F.
- Lightly beat eggs.
- Soften butter in the microwave. FYI – I like to semi-melt the butter for better “mixability”.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
- Add the mini chocolate chips. Use a large wooden spoon to stir until the chips are evenly mixed in the dough.
- Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” or “drop” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking sheet from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from baking sheet.
- Use a spatula to remove mini chocolate chip cookies and place cookies on wire cooling racks in order to cool completely.
- Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!! Jump to comment section
Other Bread Dad Sections
- Cookie Tools – Cookie scoops, etc.
- Bread Machines – My favorites
- Bread Making Books
- Bread & Dessert Mixes
- Online Classes, Ingredients, etc.
Tips – Cookies with Mini Chocolate Chips
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
- This recipe is part of our series on Easy Cookie Recipes.
- Tips on how to avoid making HARD cookies – Do not use old baking soda (expired baking soda impacts the rise/fluffiness of the cookie), measure the ingredients correctly & don’t eyeball things (too much flour or too little liquid will result in drier & harder cookies), do not overmix the cookie dough (only mix the cookie dough for 1-2 minutes with an electric mixer), do not overbake the cookies (bake the cookies at the low end of the 8-10 minutes), use a portable oven thermometer to check if your oven temperature is off (some ovens run hotter than the temp set on the dial), do not remove the brown sugar (helps activate the baking soda & adds a little moisture), chill the dough (helps to retain the height of the cookie as flatter/spreading cookies bake faster & come out harder), do not make overly flat thin cookies (thin cookies bake quicker than expected), store freshly made cookies in airtight containers (after they have cooled down), etc.
- Mini chocolate chips are smaller than regular sized chocolate chips (I know you are thinking.. duh!). However, this means that there is less air/empty space between chips (when placed in a measuring cup) and thus there is more chocolate per cup. Therefore, if you are substituting mini chocolate chips for regular-sized chocolate chips in recipes that call for regular-sized chips, you will get more chocolate per cookie than called for in the recipe.
- Use 1 cup of mini chocolate chips if you want less “chocolaty” cookies.
- Optional – You can make fun variations of this mini chocolate chip cookies recipe by using 50% mini chocolate chips & 50% dried cranberries or 50% mini chocolate chips & 50% chopped walnuts. Let your imagination run wild! You can make wide variety of great tasting cookies with mini chocolate chips and other fun ingredients (i.e. golden raisins, mini M&Ms, dried cranberries, chopped walnuts, etc).
- Optional – Use 1/2 teaspoon of salt if you are trying to reduce the salt in your family’s diet. A key advantage of homemade cookies (versus packaged cookies) is that you can screen out unwanted ingredients and strange preservatives & chemicals.
- Cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients are blended in better if you use an electric mixer.
- Completely mix the eggs, butter and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
- However, do not use the electric mixer on the chocolate chips… as this will just grind & chop them into tiny bits! Hand stir the chips into the cookie dough with a large spoon.
- Tips to prevent “spreading” (i.e. overly thin cookies) – Chill the dough (see tip below), don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!! (too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets (don’t reuse a hot baking sheet to make another batch… i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.
- Some bakers like to chill the cookie dough in their refrigerator for at least 30 minutes before baking in order to prevent flat/thin cookies. Colder dough results in less spreading. Others like to chill the dough for at least 2 hours in order to improve the taste and to reduce potential spreading even further.
- Chilling the dough also helps with the ability to shape the cookies. The cookie dough is less sticky & runny. Therefore, it is easier to create round cookies with smooth edges.
- You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
- Use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
- For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
- For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your cookies will taste great and just have a few more natural edges and bumps.
- Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chips into the top of the dough balls if you want a more chocolaty “appearance”.
- Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
- If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your cookies with mini chocolate chips.
- Historical Fact – According to Wikipedia, in 1938 “Ruth Wakefield invented the chocolate chip cookie. She added chopped up bits from a Nestlé semi-sweet chocolate bar into a cookie” and “Andrew Nestlé and Ruth Wakefield made a business arrangement: Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name for one dollar and a lifetime supply of Nestlé chocolate”.
- FYI – Many chocolate chip cookie recipes are some type of variation of this original Toll House chocolate chip cookie recipe. For more information, you should read the Wikipedia article on Chocolate Chip Cookies.
- For more easy chocolate chip cookie ideas, please visit our recipes for Butterscotch Chocolate Chips Cookies, Chocolate Chip Cranberry Cookies, Chocolate Chip Walnut Cookies, No Butter Chocolate Chip Cookies and No Egg Chocolate Chip Cookies.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with ovens, hot baking sheets, etc.
- For more easy cookie ideas (i.e. white chocolate chip, butterscotch or cranberry), please visit Bread Dad’s main Easy Cookie Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. It is ALWAYS great to hear from someone who has enjoyed our recipes!!! Jump to comment section
Other Bread Dad Sections
- Cookie Tools – Cookie scoops, etc.
- Bread Machines – My favorites
- Bread Making Books
- Bread & Dessert Mixes
- Online Classes, Ingredients, etc.
Reference Sources
- Wikipedia, Brown Sugar
- Wikipedia, Chocolate
- Wikipedia, Chocolate Chip
- Wikipedia, Chocolate Chip Cookie
Mini Chocolate Chip Cookies Recipe
Our mini chocolate chip cookies recipe is NOT about tiny cookies… rather it is focused on making delicious cookies stuffed with mini chocolate chips! Visit BreadDad.com for more easy cookie (and bread) recipes.If you liked this cookie recipe, please leave a comment below & 5 star rating. We would love to hear from you!
Servings: 30 Cookies
Calories: 178kcal
Ingredients
- 16 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 1/2 Cup Light Brown Sugar (packed)
- 1 Cup White Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Cups Mini Chocolate Chips (use 1 cup if you want a less "chocolaty" cookie)
Instructions
- Preheat oven to 375 degrees F.
- Lightly beat eggs.
- Soften butter in the microwave. FYI – I like to semi-melt the butter for better "mixability".
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy.
- Add the mini chocolate chips. Use a large wooden spoon to stir until the chips are evenly mixed in the dough.
- Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough "ball" or "drop" onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking sheet from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from baking sheet.
- Use a spatula to remove mini chocolate chip cookies and place cookies on wire cooling racks in order to cool completely.
- Please read Bread Dad's tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Cookie | Calories: 178kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 89mg | Potassium: 26mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, We LOVE to hear from people who have enjoyed our recipes!!!
Related Recipes
- Butterscotch Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- M&M Chocolate Cookies
- No Butter Chocolate Chip Cookies
- No Butter Oatmeal Cookies (Chocolate Chip)
- No Egg Chocolate Chip Cookies
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