Little Chocolate Chip Cookies

Name: Little Chocolate Chip Cookies
Prep time: 10 min
Cook time: 6 min
Total time: 26 min
Ingredients: 8 tablespoons of butter, melted; 1/2 cup of brown sugar, packed; 1/4 cup of granulated sugar; 1 large egg; 1 large egg yolk; 2 teaspoons of vanilla extract; 1 1/3 cups of all purpose flour; 2 teaspoons of cornstarch; 1/2 teaspoon of baking soda; 1/4 teaspoon of salt; 3/4 cup of mini chocolate chips

November 24, 2025
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I have always been a fan of little things. I have a tiny little dog, I have collection of mini tools stowed away in a tiny little tool box in the garage (its adorable) and I have always felt that there is something fun about eating little things. Whether its little peach crostini or the tiny acini di pepe pasta in Italian wedding soup, I am a big fan of little things and these cute little chocolate chip cookies definitely fall into that category…

These little bite sized cookies are just fabulous. They are really easy to make and bake into a wonderful texture that is a little soft, but also a little chewy and filled to the brim with mini chocolate chips. Whether you are in need of just a little bit of sweetness, want four cookies instead of just one (don’t we all) or prefer your desserts to be just as adorable as they are delicious, these little chocolate chip cookies are for you.

Let’s get them started…

To start, let me tell you that these cookies need to be frozen for a couple of minutes before you bake them. Don’t panic! I use melted butter to make the dough, so there is no prior planning necessary – just make the dough, form the balls, freeze while your oven preheats and then bake the cookies!

Easy, right?

And just in case you were wondering, I have tried this recipe with room temperature butter to see if I would still have to chill the dough and these cookies still spread way to much, so I find the melted butter and little nap in the freezer the best option.

In a large bowl, whisk 1/2 cup of brown sugar and 1/4 cup of granulated sugar into 8 tablespoons of melted butter until they are completely combined. Add a large egg, an extra egg yolk and 2 teaspoons of vanilla extract and whisk until combined.

Add 1 1/3 cups of all-purpose flour, 2 teaspoons of cornstarch, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until just combined and then fold in 3/4 cup of mini chocolate chips.

Form all of the dough into heaping teaspoon sized balls and place them onto a parchment lined plate.

Once all of the dough has been formed, place the little dough balls into the freezer while you clean your bowls and preheat your oven to 350 degrees.

When the dough is nice and firm, transfer them onto parchment lined baking sheets leaving about an inch or a little more in between each piece to allow room for spreading. I got 48 cookies out of this recipe and was able to divide the dough balls between 3 large baking sheets.

Bake the cookies in a 350 degree oven for about 6 minutes or until the edges are set and lightly golden brown. Transfer the cookie sheet onto a cooling rack and let the cookies rest until the firm up enough to transfer them directly onto the cooling rack.

These cookies are so fun. As you can see, I was not super precise when measuring them out and it doesn’t matter! Just be sure they are close enough to bake the same and they’ll be fine.

You can use a greased teaspoon cookie dough scoop or even weigh the portions of dough if you want to have perfectly uniform cookies.

These little chocolate chip cookies are fabulous. I usually let them all cool and toss them into a gallon zip lock bag and keep them in the freezer for cookie craving emergencies that seem to pop up from time to time. They are soft, a little chewy too and small enough that having 6 of them wouldn’t be considered excessive… and I like that…

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