Mini Chocolate Chip Cookies Pop-ably Good

Mini Chocolate Chip Cookies are the perfect pop-able bite size cookie recipe. We affectionally call these Little Miss Cookies (after my grand daughter) because she has never been able to resist them. Tiny cookies for tiny hands and I hope she always wants a cookie bite that is soft and delicious.

From my Small Batch Chocolate Chip Cookies, mini cookies are just more fun. Made with Mini Chocolate Chips, you can't go wrong when whipping up a batch.

I often try to convince myself that these little cookies can't possibly have any calories in them. They are just so fun to enjoy.

Ingredients

Butter. Use softened Butter for best results

Sugars: Granulated Sugar and Brown Sugar for extra richness and chewy texture

Egg and Extract. Allow the egg to come to room temperature before using

Dry Ingredients. All Purpose Flour, baking soda and salt

Chips. Mini Chocolate Chips are ideal in these tiny cookies.

How to make Mini Chocolate Chip Cookies

Gather the ingredients and make sure to weigh and measure. Baking is a science after all and adding too much or too little will really throw off the recipe.

Using a large mixing bowl and hand mixer combine butter and granulated sugar and cream for 2-3 minutes gradually adding speed to the mixer as ingredients combine.

Continue to cream and add Brown Sugar, Egg, and Vanilla Extract. Cream for another 2-3 minutes.

In a separate bowl combine dry ingredients of All Purpose Flour, Salt, and Baking Soda. Add dry ingredients a little at a time to butter mixture until fully incorporated.

Hand stir Mini Chocolate chips into cookie dough and scoop using a small #110 size cookie scoop. This is a 1 teaspoon scoop and perfect for mini cookies.

Place on baking sheets lined with parchment paper or greased with cooking spray and bake until lightly golden brown.

Because these cookies are so tiny you don't want to over bake or they will be hard.

Allow to cool on cookie sheet for a couple minute before moving to cooling racks.

Store and Freeze

Store cookies in a sealed container in room temperature. Cookies are best enjoyed within 2-4 days but will last up to a week.

Freeze. Wrap cookies in plastic and freeze for up to 3 months.

Quick Tips

Room Temperature. Using room temperature butter and egg is ideal. Allow ingredients to sit on kitchen counter for about an hour to soften and come to temperature.

Cookie Scoop. Use a small size #110 Cookie Scoop for mini cookies. This is a 1 teaspoon size. Or use a teaspoon and roll into balls before baking.

Don't Over Bake. These cookies are tiny so only cook until they set up or you will have crispy cookies.

Line Baking Sheet. I like to use parchment paper on my baking sheets. A silicone liner also works great too.

Cookies. This recipe makes about 90 small cookies. It sounds like a lot, but they get eaten up so quickly it's hard to realize how many you made.

Supplies Needed

These are my favorite supplies that I love when making this mini cookies recipe.

• Hand Mixer
• Large Mixing Bowls
• Kitchen Scale
• Measuring Cups
• Cookie Scoop
• Cooling Racks
• Baking Sheet

All drop cookie recipes can be made mini. Just make sure to adjust the baking time and use mini chips or candies. There isn't much more room for larger chips or candy pieces. We love to make a mini M&M and Chocolate Chip Cookie. Delicious!