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Mini Cookies Recipe

These mini cookies are soft, chewy, and packed with chocolate chips. Perfectly bite-sized, they bake quickly in just 5-6 minutes, offering a warm, melt-in-your-mouth treat that’s great for snacking or sharing. Their buttery flavor and tender texture make them irresistible.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10
Calories 303 kcal

Equipment

  • Oven
  • Mixing bowls
  • Microwave-safe bowl
  • Electric stand mixer with paddle attachment
  • Whisk
  • Measuring cups and spoons
  • Baking sheets lined with parchment paper or silicone mats
  • Wire cooling rack

Ingredients
  

  • 1/4 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/2 cup 113g unsalted butter
  • 1/3 cup 50g granulated sugar
  • 2/3 cup 113g mini semi-sweet chocolate chips, plus more for topping if desired
  • 1/4 plus 1/8 tsp baking soda
  • 1 tsp 3g cornstarch
  • 1 1/3 cups 178g all-purpose flour (scoop and level to measure)
  • 1/2 cup 100g packed light-brown sugar
  • 1 large egg

Instructions
 

  • Preheat the oven to 350°F.
  • In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt for about 20 seconds, then set aside.
  • Melt the butter halfway in a microwave-safe bowl, then whisk it fully melted.
  • Pour the melted butter into the stand mixer bowl, add both sugars, and blend on medium speed until well combined.
  • Mix in the egg and vanilla extract.
  • Slowly add the dry ingredients on low speed until combined, then fold in the chocolate chips.
  • Scoop out slightly heaping ½ teaspoon portions of dough and shape into balls.
  • For a prettier look, press 3-4 chocolate chips on top if desired.
  • Place the dough balls on two baking sheets lined with parchment paper or silicone mats, spacing them about 1 inch apart.
  • Bake for 5-6 minutes until the cookies are soft and slightly under-baked, as they will firm up when cooling.
  • Remove from the oven and let the cookies cool on the wire rack.
  • Let it cool completely before serving.

Notes

  • For a softer texture, slightly underbake the cookies and allow them to finish cooking on the hot baking sheet.
  • Use room temperature eggs to help with even mixing and texture.
  • Adding cornstarch gives the cookies a tender, melt-in-your-mouth quality.
  • Pressing extra chocolate chips on top is optional but adds a nice visual touch and extra chocolate bursts.