These mini chocolate chip cookies are so easy to make and taste so delicious, it’s difficult to stop with just one or two cookie at a time.
These are thick, bite-sized, mini chocolate chip cookies which means they are much smaller in size compared to regular chocolate chip cookies, and have a light and crisp texture (more like shortbread) instead of being soft and chewy cookie like the regular cookies.
The bite sizes of these tiny chocolate chip cookies makes them a great holiday cookie option. In a season where you have an abundance of cookies and sweet treats to try, having bite sized cookies simply means being able to try out as many different types of cookies and treats available.
Table of contents
- How to Make
- Can you use all purpose flour instead of self raising flour?
- Why do you need to use both brown sugar and white sugar?
- Can you omit the nuts in the recipe and can you substitute them with other nuts?
- Can you add all the chocolate chips into the cookie dough instead of adding some on top of each cookie before baking?
- Unsalted butter or salted butter?
- Like this easy cookie recipe? Here are my other favorite recipes you might want to check out
- Recipe (Printable)
How to Make
- Self raising flour
- Dark brown sugar
- Castor sugar
- Egg yolk
- Mini chocolate chips
- Almond nibs (roasted)
- Vanilla extract
Roasting the almond nibs
- Start by dry roasting the almond nibs over low heat until they turn golden brown. You can do this by putting them into a shallow pan (without any oil) over low heat and stir until they turn golden brown in color.
- Once they are lightly roasted, transfer them onto a plate and leave aside to cool. The reason you need to transfer them to a plate is to avoid the nuts from being roasted further in the hot pan (even without the heat).
Mixing the cookie dough
- In a large bowl, cream the butter and both the brown and granulated sugars until creamy with an electric mixer (hand mixer or stand mixer. If stand mixer, use the paddle attachment). Do not overbeat the mixture as this can lead to your cookies spreading too much during baking.
- Next, add in the egg yolk and vanilla extract. Beat until all traces of the egg are no longer visible. Scrap the sides of the bowl.
- Next is the dry ingredients. Add in the flour. Mix it in lightly with a spatula before using the mixer to mix the flour in, otherwise, you will end up with flour flying out. You can also use a spatula to mix the flour.
- Mix until the flour is well combined.
- The final step is to add in the almond nibs and the chocolate chips.
- Add all the nuts, but for the chocolate chips, add only two thirds. Mix by hand with a wooden spoon or a spatula. Reserve the remaining one third for topping later.
Shaping and baking the mini cookies
- Scoop the cookie dough into 1 teaspoon of cookie dough each. I literally used my measuring spoon to scoop my cookie dough so that my cookies are consistently sized. You can also use a cookie scoop but make sure it is of 1 teaspoon capacity.
- Drop the mini cookie dough onto a parchment paper or baking sheet or cookie sheet lined baking tray.
- Shape the cookie dough drops into tiny balls with hand. Space them on the baking tray as the dough balls will spread a little during baking.
- Add the reserved mini chips onto the cookies by randomly pressing them into the cookie balls.
- Bake the cookies for a baking time of 8 minutes in a preheated oven until they turn golden brown on the sides.
- Remove the mini cookies from the oven and let them rest in the tray for a few minutes before removing them onto wire rack (cooling rack) to cool completely to room temperature. As soon as the cookies have cooled down, transfer them into an airtight container to retaining their crispiness. These mini chocolate chip cookies will last for a good 2 weeks in an airtight container.
Can you use all purpose flour instead of self raising flour?
- I use self-raising flour in this mini cookie recipe and because of this, I did not add any leavening agents further to help the cookies increase in size during baking.
- You can use all purpose flour too, but remember to add ¼ teaspoon baking powder to the flour and sift it together.
Why do you need to use both brown sugar and white sugar?
- This recipe uses a combination of both brown sugar and white sugar for 2 reasons.
- The brown sugar gives these delicious cookies a deep molasses-like flavor that is most befitting for chocolate chip cookies.
- The white sugar helps with the crunchy texture of the mini bite-sized cookies. Plus brown sugar is not overly sweet and when combined with dark chocolate chips, the richness of these chocolate chip cookies is just perfect.
Can you omit the nuts in the recipe and can you substitute them with other nuts?
- Yes, you can omit the nuts if you want.
- You can also replace them with other nuts if you like. Depending on the nuts you use, roasting them slightly before adding to the cookie dough gives will give your crunchy cookies an extra lovely crunch and that complements the crispy texture of the cookies perfectly.
Can you add all the chocolate chips into the cookie dough instead of adding some on top of each cookie before baking?
- Yes, you certainly can.
- The only reason I add the chocolate chips to the top of the cookies before baking is to make the mini cookies look more delicious. With the chocolate chips clearly showing on the cookies after baking, the cookies are just more inviting!
Unsalted butter or salted butter?
- This recipe (and in fact all my recipes on this page, unless specifically mentioned) uses salted butter. If you use unsalted butter, add ⅛th teaspoon of salt when creaming the butter and sugar.
Like this easy cookie recipe? Here are my other favorite recipes you might want to check out
- Almond Strawberry Cake - A Perfect Tea Time Treat
- Peanut Butter Banana Chocolate Chip Cookies
- Marshmallows Cupcake Decorating Idea
- Homemade Fried Dough Recipe - Dough Bites in Simple Syrup
- Almond Oatmeal Cookies (Oatmeal Cookies with Toasted Almonds)
- Lemon Chocolate Chip Cookies
- Coffee Chocolate Chip Cookies
- Homemade Red Velvet Cookies with White Chocolate Chips
Here is the full printable version of my mini chocolate chip cookies recipe:
Mini Chocolate Chip Cookies
- 190 g self raising flour
- 150 g salted butter
- 50 g soft brown sugar
- 75 g castor sugar
- 1 egg yolk
- 150 g mini dark chocolate chips
- 50 g almond nibs roasted
- 1 teaspoon vanilla extract
- Preheat the oven to 175°Celsius and line baking trays with parchment paper.
- Dry roast the almond nibs on a pan over small heat or in the oven. Leave aside to cool.
- In a clean bowl, add both the caster sugar and brown sugar and butter. Cream these until the mixture turns light and creamy. Do not over beat as this could result in the cookies spreading too much during baking.
- Add the egg yolk and vanilla. Beat until just combined.
- Next, add the flour. Mix until well combined.
- And finally, add almond nibs and two-thirds of the dark chocolate chips to the dough. Mix with a spatula.
- Drop teaspoonfuls of cookie dough onto the baking tray, making sure they are spaced out to allow for spreading during baking.
- Tidy the cookies by shaping them into ball using your hands. And finally, press in the remaining chocolate chips onto the top of each cookie.
- Bake the cookies for 8 minutes until they are lightly browned at the sides.
- Remove the cookies from the oven, lift the parchment paper off the baking tray and place them onto wire racks for the cookies to cool down.
- Once cooled, remove them from the paper, and let them cool completely on wire racks before storing in an airtight container. These cookies can last up to 2 weeks in an airtight container.
And that's pretty much my mini chocolate chip cookie recipe for you.
Happy baking 🙂
Leave a Reply