Tiny Chocolate Chip Cookies are the best! They’re soft, chewy, chocolatey, and just plain fun. Honestly, why is everything better when it’s mini?
Author’s Notes
From My Little Baker to You!
This recipe comes from my 6½-year-old daughter. Okay, not the measurements because I’ve tested (and re-tested) those, but the idea was all hers.
She has become quite the little baker lately. Most nights she asks me to make a treat with her, and if she doesn’t, her brothers ask her to whip something up for them. They’re more than happy to enjoy the treats without doing any of the work, haha!
Her all-time favorite thing to make is what she calls “sprinkle” cookies. Everyone is obsessed with those. But after one too many batches of cake batter bark, we ran out of sprinkles the other night.
So she turned to me and said, “Mom, what if we make really teeny, itty-bitty, tiny chocolate chip cookies? With chocolate chips. And some with tiny M&Ms?” And that was all I needed to hear. I was in!
These really are so fun and absolutely satisfying. I hope you love them!
Tips For Making Tiny Chocolate Chip Cookies
- Chill for thicker cookies: Longer chilling (up to 24 hours) deepens flavor.
- Weigh the dough: For truly uniform minis, weigh each ball (10g) so they bake evenly.
- Use a light-colored baking sheet: Dark sheets brown bottoms too quickly.
- Don’t over-bake: Pull when centers look slightly underdone; they’ll set on the sheet.
- Use soft, fresh brown sugar: Avoid hard, clumpy sugar!
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Breakfast CookiesTiny Chocolate Chip Cookies Ingredients
| Ingredient(s) | Helpful Tip |
|---|---|
| Butter & Sugars | Use unsalted butter for better flavor control. Cool before mixing so cookies aren’t greasy. Light brown sugar adds mild caramel flavor; granulated sugar helps to crisp the edges. |
| Egg & Vanilla | Bring egg to room temp for even mixing. Pure vanilla gives the best flavor. |
| Maple Syrup & Cornstarch | Use pure maple syrup for subtle sweetness and moisture. Cornstarch keeps cookies soft and chewy. |
| Salt, Baking Soda & Baking Powder | Salt balances sweetness. Baking soda and baking powder work together for the right lift and texture. Make sure they’re fresh! |
| Flour & Chocolate Chips | Spoon and level flour for accuracy. Use mini chocolate chips, as regular chips can overpower these tiny chocolate chip cookies. |
Storage
Freeze dough, not baked cookies: Scoop onto a sheet pan, freeze until firm, then store in an airtight container or freezer bag for up to 3 months. Bake straight from frozen with 1–3 extra minutes or thaw in the fridge and bake as usual.
More On Maple Syrup
Pure maple syrup comes from the sap of maple trees and adds moisture, sweetness, and warm flavor to these tiny chocolate chip cookies. It also makes them extra soft and chewy. Don’t mix it up with pancake syrup, which has added ingredients.
