Mini Chocolate Chip Cookies

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Everything you love about the classic, but in an irresistible bite-size package.
a bowl of mini chocolate chip cookies with hand for scale
Katherine Gillen

Eat your heart out, Entenmann’s. We just shrunk the classic cookie into what might be the cutest dessert we’ve ever laid eyes on. These mini chocolate chip cookies are meant to be eaten in multiples (or, better yet, by the handful).

As an added bonus, this is a one-bowl situation, because we’re far more interested in eating cookies than doing dishes.


14 tablespoons (1¾ sticks) unsalted butter, divided

¾ cup brown sugar

½ cup granulated sugar

1 teaspoon kosher salt

1 teaspoon vanilla extract

1 large egg

1 large egg yolk

1¾ cups all-purpose flour

½ teaspoon baking soda

One 10-ounce package mini chocolate chips

Flaky salt, to garnish (optional)


1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

2. In a small skillet over medium heat, melt 8 tablespoons (1 stick) of the butter, swirling or stirring frequently, until the milk solids turn golden brown and smell nutty, 5 to 8 minutes. Immediately transfer to a large bowl and add the remaining 6 tablespoons of butter. Stir to melt.

3. When the butter is fully melted, add both sugars, the salt and vanilla extract; stir to combine. Add the eggs and use a whisk to beat in until the mixture lightens in color and looks smooth and thick, about 4 minutes.

4. Stir in the flour and baking soda until a few streaks remain; stir in the chocolate chips. Cover and chill in the fridge until slightly firm, 15 to 20 minutes.  (At this point you can chill the dough, covered, overnight.)

5. Scoop the dough into roughly 1-teaspoon pieces and roll between your palms into round balls. Arrange about 2 inches apart on the prepared baking sheets. (You will have to work in a few batches.)

6. Bake the cookies until lightly golden brown but still soft in the center, 6 to 7 minutes. Cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky salt if desired. Stored in an airtight container, the cookies will stay soft for up to 5 days.

Nutrition Facts
  • Per 3 cookies

  • 184 calories

  • 10g fat

  • 24g carbs

  • 2g protein

  • 16g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...