Itty Bitty Chocolate Chip Cookies
At just hardly more than teaspoon in size, these mini chocolate chip cookies are almost too cute to eat. They taste just like regular chocolate chip cookies, but are bite sized and oh-so irresistible. This time of year, so many people ditch the sugar and resolve to eat healthier foods. While I don’t really do health foods on the blog, I am excited to offer a treat that won’t wreck anyone’s resolutions (so long as you only have one or two!). These aren’t as low-calorie as my meringue cookies nor are they as healthy as my roasted brussels sprouts… but they are still modestly indulgent with less than 50 calories a pop. I think that’s about as healthy as it gets around here 😉 Regardless of your reason for making them, you’re going to absolutely love these cookies. They’re soft and chewy, flavored with vanilla and plenty of mini chocolate chips, and perfectly buttery.
Why you’ll love my recipe:
Stays soft and chewy, thanks to my favorite cookie baking technique.Uses melted butter for easy mixing.You can make the dough can up to five days in advance or freeze it.Just half an hour to chill!
What You Need
You need just 10 ingredients to make these adorable cookies! Here are the essentials:
Melted butter. I use unsalted butter, though you could use salted and just reduce the salt to ¼ teaspoon. Make sure to melt your butter, but also let it cool enough that it doesn’t melt your sugars. If your butter is too hot, your cookie dough could spread all over your baking sheet.Brown sugar. I like to use a blend of dark and light brown sugar (plus granulated!) for the most flavorful cookies.Flour. Make sure you know how to measure flour properly, or your cookie dough could turn out too dry and crumbly. Chocolate chips. You can’t make mini cookies without mini chips! Mini chocolate chips distribute really well throughout the cookies without overwhelming them. I also sometimes like to toss in a few regular-sized semisweet chips as well, but I don’t recommend using all regular chips.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Them
SAM’S TIP: Rolling the dough between your palms is optional, but it does make for uniform looking cookies. I also like to reserve some chocolate chips for pressing into the tops of the cookies after they come out of the oven–it gives them a bakery-style look! While I usually prefer my desserts full-sized, I’ll always make an exception for these cookies ❤️ Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook This recipe was originally published in 2018 and meant to be a low-calorie/low-sugar recipe, but a number of people felt that the cookies were not sweet enough. I have since updated the recipe to make the cookies more in alignment with the classic baked goods you’re used to around here and they taste just like traditional chocolate chip cookies, only in miniature form!
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