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One Bite Mini Chocolate Chip Cookies have slightly crispy edges and soft, chewy centers. One batch makes a bunch of teeny, tiny cookies, chock full of chocolate chips.

One Bite Mini Chocolate Chip Cookies

Servings 120 cookies


  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 1 stick, room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 cup mini semisweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. Using an electric mixer, in a medium mixing bowl, beat butter for 30 seconds or until creamy. Add sugars and continue beating for 3 minutes or until light and fluffy.
  4. Add the whole egg and beat until combined. Then add the egg yolk and vanilla, and continue to beat until combined. Gradually add the flour mixture and either stir by hand or mix on low until combined. Stir in the mini chocolate chips.

  5. Place a large piece of plastic wrap on your work surface. Scoop the cookie dough onto the plastic, scooping it into a log shape. Cover the dough with another sheet of plastic wrap and form it into a bar that's about 10" long and about 1" thick. Wrap the whole bar up in the plastic wrap and place it in the freezer for 30 minutes or until very firm but not frozen.

  6. Unwrap the chilled cookie dough. Using a sharp knife, cut about 3/4" slice. It doesn't have to be exact. Just get a feel for a slice that's slightly larger than 1/2" and cut it. Then cut that slice into 8 cubes. Roll each cube into a ball and place about 1 1/2" apart on an ungreased cookie sheet. Repeat with balance of dough.

  7. Bake for 6-8 minutes or until cookies are lightly golden. Allow to cool on cookie sheet for 5 minutes, then remove to cooling rack to finish cooling. 

Recipe Notes

*I used 3/4 cup of chocolate chips for the cookies you see pictured in the post. While there was enough chips to get a bunch in each cookie, I think it would be better with 1 cup, so I'm going to write the recipe with that measurement. Feel free to reduce that back to 3/4 cup if you'd rather err on the side of less chocolate.

*I used unsalted butter in this recipe. If you use salted butter, reduce the salt in the recipe to 1/4 teaspoon, or leave it the same if you like a bit of extra salt in your cookies.

*I baked each sheet of cookies separately. Once I had a full sheet rolled and ready, I went ahead and baked it while I worked on the next sheet.

*If you don't want to bake the cookies the same day, store them in the refrigerator instead of the freezer. Make sure they're wrapped well in the plastic so that the dough doesn't dry out. You can cut, roll and bake them the next day, or even the day after.

*If you'd rather have larger cookies, scoop out about 2 Tablespoons of dough for each cookie and bake for 10-12 minutes. You'll get about 16-18 cookies.

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