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Mini Chocolate Chip Cookies – Bite Sized

Bite sized mini chocolate chip cookies made with rich brown butter dough! Soft, chewy, and loaded with mini chocolate chips. Piped, chilled, and baked into addictive little treats perfect for snacking.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 50 mini cookies
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 113 g unsalted butter ½ cup or 1 stick, melted or browned
  • 100 g light brown sugar ½ cup, packed
  • 50 g granulated sugar ¼ cup
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 225 g all-purpose flour 1¾ cups + 1 Tbsp, spooned and leveled
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 200 g mini semi-sweet chocolate chips 1¼ cups

Method
 

  1. Melt butter: Melt butter in small pan or microwave. If browning, cook until golden with brown specks and nutty aroma. Pour into bowl and cool 15-20 minutes.
  2. Mix wet: In large bowl, whisk melted butter, brown sugar, and granulated sugar until combined. Add egg and vanilla. Whisk vigorously 1 minute until smooth and glossy.
  3. Add dry: Add flour, baking soda, and salt to bowl. Stir with spatula until no dry flour remains. Do not overmix.
  4. Add chips: Fold in mini chocolate chips until evenly distributed.
  5. Pipe: Spoon dough into piping bag or freezer bag. Snip tip to create 1.5 cm opening. Pipe small dots (2 cm wide) onto parchment-lined tray.
  6. Chill: Place tray in refrigerator for 1 hour. Uncovered is fine.
  7. Preheat and prep: When ready to bake, preheat oven to 175°C (350°F). Line baking sheet with parchment.
  8. Bake: Transfer chilled dough dots to prepared sheet, spacing 3 cm apart. Bake 9-11 minutes until edges lightly golden, centers still soft.
  9. Cool: Let cookies rest on baking sheet 5 minutes. Transfer to wire rack to cool completely.

Notes

  • Start with my master brown butter dough for best results.
  • Do not skip the 1-hour chill, essential for texture.
  • Use mini chocolate chips for even distribution.
  • Pipe dots about 2 cm wide (size of a large coin).
  • Bake only 9-11 minutes, watch closely.
  • Store in airtight container at room temperature up to 5 days.
  • Freeze unbaked dough dots for up to 3 months.