Our mini chocolate chip cookies might be small, but they are filled with some serious flavor! Brown butter is the secret ingredient in this recipe, adding an incredible caramel, nutty flavor to every bite. Make these mini cookies with your favorite chocolate chips. I like to mix it up and make some with mini semi sweet chips and some with milk chocolate chips.
No chilling required means the you can go from mixing cookie dough to warm, mini chocolate chip cookies in less than 30 minutes. Use milk chocolate chips for a sweet, classic cookie or use mini semi sweet chips for something a little more grown-up. Either way, you'll end up with about 70 bite sized cookies that disappear almost as quickly as you can make them! If you're not looking for bite sized cookies, check out our soft and chewy chocolate chip cookie recipe.
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Why you'll love this recipe
- Brown Butter Makes Everything Better: The nutty, caramel flavor of the brown butter makes these cookies taste like they came from your favorite bakery.
- Customize the Chocolate: Works with milk or dark chocolate and these are especially delicious with mini chocolate chips.
- Fresh, Warm Cookies in Less Than 30 Minutes: Mix in one bowl from start to finish in less than 30 minutes.
- Perfect for Parties: Makes 60-70 cookies making this the perfect recipes for gatherings, gift giving and cookie swaps.
- Kid Friendly and Fun to Make With Kids: Kids love making this recipe and really love eating these bite sized chocolate chip cookies.
Ingredient Notes
brown butter - the brown butter in this recipe takes this from a basic cookie recipe to and over the top delicious cookie recipe filled tons of caramel, nutty flavor.
chocolate chips - you can use any chocolate chip that you prefer for this recipe - you can use milk, dark or white chocolate for this recipe. I like to split the batch and do ½ with milk chocolate chips and ½ with mini semi sweet chips. This is your opportunity to have some fun with your cookies.
corn starch - adding corn starch to the cookie dough creates a final cookie that is soft and chewy with crisp, buttery edges.
See recipe card for quantities.
Instructions
- Step 1: Brown the butter and move it to a mixing bowl to cool.
- Step 2: Add the sugars to the brown butter and mix well.
- Step 3: Mix the eggs, vanilla and salt into the butter and sugar.
- Step 4: Fold the dry ingredients into the butter and sugar.
- Step 5: Mix the chocolate chips into the cookie dough.
- Step 6: Use a small cookie dough scoop to form small balls of cookie dough. Arrange on a parchment lined baking sheet.
- Step 7: Bake cookies at 375° for 6-7 minutes or until the edges are just golden brown.
Hint: if you are using mini chocolate chips, dip one part of the cookie dough ball into mini chocolate chips before baking.
""Good luck eating just one!!"
These brown butter mini chocolate chip cookies will disappear faster than you can make a new batch of cookies.
Substitutions and variations
salted butter - if you use salted butter, reduce the sale in the recipe to ½ teaspoon.
corn starch - you can leave the cornstarch out of the recipe if you don't have any - your cookies will just be a bit flatter and might spread a little more.
chocolate chips - you can use any combination of chocolate chips, chocolate chunks, butterscotch chips, etc. Just use 1 cup of whatever you choose.
gluten free mini chocolate chip cookies - swap the all purpose flour out for your favorite gluten free flour blend. I've had good luck using both Bob's Red Mill Gluten free 1 to 1 and King Arthur's Measure for Measure.
Storage
baked cookies - store baked cookies at room temperature in an airtight container for up to 3 days.
cookie dough in the refrigerator - store cookie dough in the refrigerator for 2-3 days. Remove dough from the refrigerator and allow it to warm up for 30 minutes before scooping and baking.
cookie dough in the freezer - scoop the cookie dough and roll it into uniform circles. Arrange the dough balls on a sheet pan and freeze until solid. Transfer the frozen cookie dough to an airtight container. Store cookie dough in the freezer for up to 2 months.
Top Tips
Use a Kitchen Scale - a kitchen scale guarantees that you have correct measurements of each ingredient in your recipe.
Make Sure That Your Brown Butter Has Cooled - your brown butter can still be warm, but make sure that it is not warm enough to cook the eggs when you add them.
Whisk The Egg and Sugar Mixture a Few Times - when adding the eggs vanilla and salt to the batter, you will want to whisk it well and then let it rest for a minute or two before whisking again. You can do this a few times - this helps with that nice chewy texture and the shiny top layer on the cookies.
Don't Over Bake the Cookies - remove the cookies from the oven when the edges are golden brown but the middles still look a little undercooked. The cookies will continue to bake on the sheet pan after you have removed them from the oven. If you cook them too long, they will be crunchy and dried out.
Recipe FAQs
Yes! You can absolutely make the brown butter ahead of time! The brown butter can be stored in an airtight container in the refrigerator. For this recipe, you will want to warm the brown butter back up before mixing up the cookie dough.
I like to make these mini cookies with both mini semi sweet chocolate chip and then regular sized milk chocolate chips. Any combination works. If you are using regular sized chips, you'll want to add a few additional chips to to tops of the cookies right when they come out of the oven. If you are using mini chips, dip one side of the unbaked cookie dough balls in mini chips before baking.
Bake mini cookies for 6-7 minutes. You want the edges to be golden brown but the middles to still be a little light. The cookies will continue baking on the baking sheet after you remove them from the oven. Over baking the cookies will leave you will dry, crunchy cookies.
Brown butter adds a nutty, caramel like flavor to baked goods. This comes from the caramelization of the the milk solids and makes the finished cookies chewier and full of flavor.
Related
Looking for other cookie recipes? Try these:
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Mini Chocolate Chip Cookies (made with brown butter)
Equipment
- 1 mixing bowl large
- 1 sauce pan small
- 1 whisk
- 1 spatula
- 1 small cookie dough scoop (one teaspoon)
Ingredients
- ¾ cup unsalted butter
- ¾ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 cups (260g ) all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup chocolate chips + extra for the tops of the cookies
Instructions
For the Browned Butter
- Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed¾ cup unsalted butter
- Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
- As soon as you begin to see brown bits in the butter, remove the butter from the heat
- Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe
For the Cookies
- Add the sugars to the cooled brown butter and mix until nice and fluffy.¾ cups light brown sugar, ½ cup granulated sugar
- Whisk in the eggs, vanilla and salt. Whisk a second and even third time until light and fluffy.2 large eggs, 1 tablespoon vanilla, ¾ teaspoon salt
- Gently fold in the dry ingredients.2 cups (260g ) all-purpose flour, 1 teaspoon corn starch, 1 teaspoon baking soda
- Mix in the chocolate chips.1 cup chocolate chips
- Preheat the oven to 375°. Use a small cookie scoop (1 teaspoon) to scoop the cookie dough. Roll the cookie dough in to round balls. If you are using mini chocolate chips, dip one side of the cookie dough ball in mini chocolate chips before baking.
- Bake the cookies for 6-7 minutes. The edges will be golden brown and the middles should just start to brown lightly.
- If you are using regular sized chocolate chips, add a few to the tops of the cookies right when they come out of the oven.
- For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
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