These soft and chewy cookies pack in all the deliciousness of a regular-size chocolate chip cookie but in a snackable bite-sized form. They have slightly crisp edges but chewy, stay-soft-for-days interiors speckled with mini semisweet chocolate chips. Their rich, buttery flavor and cute little size make them truly irresistible. One of the best parts is not having to chill the cookie dough before making it; I love a no-chill cookie recipe! My mini chocolate chip cookies are fun for kids and adults alike. They’re great for lunch boxes, after-school treats, parties, or just enjoying with a glass of milk.
Butter: Ensure the butter is at room temperature for easier creaming with sugar, which helps create a tender and chewy texture. Sugars: I like to use both brown and granulated. Granulated sugar contributes to a crispier edge, while brown sugar adds chewiness and a rich, caramel-like flavor. Flour: I use all-purpose flour; I have not tested this recipe with other flour varieties. Measure it correctly, using the spoon-and-level method to avoid dense cookies. Eggs: Eggs add moisture and act as a binding agent, contributing to the cookie’s structure. I like using a whole egg, and then an additional egg yolk. Pudding mix: as mentioned above, the pudding mix helps create a softer and chewier cookie. I used a vanilla instant pudding mix for this recipe. Mini chocolate chips: Mini semi-sweet chocolate chips are perfect for these cookies, ensuring you get chocolate in every bite. Other ingredients needed: salt, baking soda, baking powder, and vanilla extract.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Storage
Room temperature: mini chocolate chip cookies typically stay fresh for 3-5 days in an air-tight container or baggie. Refrigerator: Cookies can last up to a week in the fridge. Freezer: Freezing Dough Balls: Consider freezing the dough balls before baking for the freshest cookies. Arrange them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a resealable plastic freezer bag. Baking from Frozen: Bake the frozen dough balls directly from the freezer, adding a minute or two to the baking time. Freezing Baked Cookies: To freeze baked cookies, let them cool completely, then transfer them to a resealable plastic freezer bag or airtight container and freeze for up to 3 months.
