Name: Mini Chocolate Chip Cookies
Prep time: 30 min
Cook time: 6 min
Total time: 70 min
Ingredients: 1 cup salted butter (softened*); 1 1/4 cup light brown sugar (packed); 1/2 cup cane sugar; 2 3/4 cup all purpose flour; 1 tsp fine sea salt; 2 tsp cornstarch; 1 tsp baking soda; 2 large eggs; 1 Tbsp vanilla extract; 2 1/4 cup mini semisweet chocolate chips (divided)

How to Make Mini Chocolate Chip Cookies

Make the Dough

Preheat your oven to 350° Fahrenheit and line five baking sheets with parchment paper. If you don't have five baking sheets, reline a baking sheet after a batch finishes baking. Then use the same sheet to bake another batch. Just make sure that the baking sheet has completely cooled before placing cookie dough on it.

Next, add the softened butter, brown sugar, and cane sugar to a standing mixer. Mix them on medium-high speed for about 2-3 minutes, or until it's creamy and slightly lighter in color. Make sure to scrape down the sides of the bowl halfway through to get an even mix.

While the butter and sugars are mixing, whisk together the flour, fine sea salt, cornstarch, and baking soda in a small bowl. Then set it aside to use later. After creaming the butter and sugars, add the eggs and vanilla extract to the standing mixer and mix on medium speed until the ingredients are well combined. Again, scrape down the sides of the bowl halfway through so that everything mixes evenly.

Then add the mixed dry ingredients to the standing mixer and stir on the lowest setting until just barely combined. Add two cups of mini chocolate chips while the dry ingredients are still mixing in. This minimizes the risk of overworking the cookie dough. Mixing by hand works as well. I like to use Ghirardelli mini chocolate chips in this recipe, but use any kind that you have on hand.

Baking the Mini Chocolate Chip Cookies

Roll the dough into 110 (yes, 110!) balls and place 24 on each baking sheet in six rows of four. Use the extra ¼ cup of mini chocolate chips to press a few into the top of each cookie. I typically bake these cookies for 6-8 minutes per baking sheet, but it will take a little longer if you rolled out less balls of dough because the cookies will be larger. Check them at 6 minutes and add more time if necessary. Only bake one baking sheet at a time. Keep a close eye on them so they don’t overbake--the cookies should be set, but still very soft. They will continue to set after baking.

If you choose to make slightly larger cookies, you will not be able to fit 24 cookie dough balls on each baking sheet. I have made this recipe into 85 cookies, and I could only fit five rows of four on each baking sheet. The cookies also needed to be baked for 8-9 minutes because they were larger, so keep that in mind if you roll out larger balls of cookie dough.

After you pull the cookies out of the oven, use a spoon to reshape any imperfections in order to get perfectly round cookies. This will only work for a minute or two while the cookies are still soft. Then let the cookies cool for at least 15 minutes on the pan so that they solidify and cook through.

Other All You Can Eats Cookie Recipes

This recipe was adapted from my huge original chocolate chip cookies recipe. So if you are looking for the same cookie but the size of your hand, make sure to check it out!

There are a lot of cookie recipes on my blog, and here are some of the most popular ones that you NEED to try:

If you try out these mini chocolate chip cookies or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe, or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.

Now get baking, and enjoy!