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!
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. For more great recipes (i.e. Butterscotch Chocolate Chip Cookies), please visit Bread Dad’s main Easy Cookie Recipes section.
Key Ingredient – Mini Chocolate Chips
Ingredients – Mini Chocolate Chip Cookies Recipe
- 16 Tablespoons – Unsalted Butter (softened) – 230 grams
- 2 – Large Eggs (lightly beaten)
- 3/4 Cup – Light Brown Sugar (packed cup) – 161 grams
- 3/4 Cup – White Granulated Sugar – 150 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 2 1/4 Cups – Flour (all purpose flour) – 270 grams
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1 Teaspoon – Salt – 5 milliliters (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 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 used for this recipe – 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. If you are missing anything, please visit Bread Dad’s baking equipment or cookbook sections.
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.
- 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.
- 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.
If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Brown Sugar, https://en.wikipedia.org/wiki/Brown_sugar
- Wikipedia, Chocolate, https://en.wikipedia.org/wiki/Chocolate
- Wikipedia, Chocolate Chip, https://en.wikipedia.org/wiki/Chocolate_chip
- Wikipedia, Chocolate Chip Cookie, https://en.wikipedia.org/wiki/Chocolate_chip_cookie
Tips – Cookies with Mini Chocolate Chips
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- Mini chocolate chips are smaller than regular sized chocolate chips (I know.. 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.
- 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.
- 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. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!
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)
- 3/4 Cup Light Brown Sugar (packed cup)
- 3/4 Cup White Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups Flour (all purpose flour)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt (optional - use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 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.
- 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.
- 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.
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 | Cholesterol: 28mg | Sodium: 127mg | Potassium: 23mg | Fiber: 1g | Sugar: 16g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 20mg | 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, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!
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