If you love cookies that are soft, chewy, and just the right size for a little treat, these Small Chocolate Chip Cookies are made for you. They’re small enough to feel extra cute, but not tiny or mini, just the perfect little cookie with a soft, chewy center and plenty of chocolate chips in every bite, all ready in under 20 minutes.
Why Bake the Chewiest Small Chocolate Chip Cookies?
Perfectly Sized for Little Hands: There’s something especially fun about these cookies for kids. Their little size makes them easy for small hands to hold, and they’re almost too cute to resist. They’re perfect for lunchboxes, after-school snacks, playdates, or simply when you want a homemade cookie without making a giant one.
If you want to make a smaller batch of chocolate chip cookies. That is, My Small Batch Chocolate Chip Cookies are a great option.
Simple Ingredients, Delicious Homemade Cookies: The best part? You don’t need anything fancy to make them. With simple ingredients and an easy homemade dough, you can have a batch of soft and chewy chocolate chip cookies ready to enjoy in under 20 minutes. If you’re someone who always reaches for the softest, chewiest cookie on the plate, this recipe is definitely worth making.
Soft and Chewy with Big Chocolate Flavor: Don’t let their smaller size fool you, these cookies are full of flavor and texture. Each cookie has a soft, chewy center with plenty of chocolate chips and a delicious buttery flavor in every bite. They’re just the right size when you want a little homemade treat, but still crave that satisfying soft and chewy chocolate chip cookie experience.
If you love that bakery-style texture with golden edges and a soft, chewy center, you might also want to try my Bakery Style Chocolate Chip Cookies.
What You’ll Need to Make These Cookies
Flour: Use good-quality all-purpose flour and measure it correctly.
Baking soda
Salt
Butter: I use unsalted softened butter, but you can use salted butter too. If you do, simply omit the salt from the recipe.
Brown sugar & granulated sugar: In this recipe, I use both dark brown sugar and granulated sugar, but I use a little more brown sugar because the brown sugar adds a rich, caramel-like flavor that makes these cookies extra delicious, while its molasses content helps keep the cookies soft and chewy.
Egg: Use one large egg at room temperature (about 50g).
Vanilla extract
Corn syrup: Corn syrup is one of my little secret ingredients in this recipe, and I’ll explain why I use it below.
Dark chocolate chips
Step-by-Step Instructions
Step1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
Step3: In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar until well combined and slightly creamy.
Step4: Add the room-temperature egg, vanilla extract, and corn syrup. Mix until everything is smooth and well combined.
Step5: Gradually add the dry ingredients to the wet mixture. Mix just until the flour is incorporated. Be careful not to overmix the dough. Then, gently fold in the mini dark chocolate chips until evenly distributed throughout the dough.
Step5: Scoop small portions 1 tablespoon (about 15g) of dough and roll them into balls. Place them on the prepared baking sheet, leaving enough space between each cookie for spreading.
Step6: Bake for about 8–9 minutes, or until the edges are lightly golden while the centers still look slightly soft. Avoid overbaking if you want that soft, chewy texture.
Expert Tips for Perfect Cookies
Measure Your Ingredients Correctly: Accurate measurements are important when making cookies, especially when you want a consistent soft and chewy texture. I recommend using a kitchen scale to measure the ingredients in grams for the most reliable results. If you’re using measuring cups, make sure to measure flour correctly by spooning it into the cup and leveling it off with a straight edge. Too much flour can make your cookies dry, thick, and less chewy.
My Secret Ingredients Corn Syrup: Corn syrup is one of my little secret ingredients in this recipe. I use only a small amount because I don’t want it to overpower the other flavors. Instead, it adds a little extra chewiness and helps give these cookies that soft, chewy texture we’re looking for. It’s a simple addition, but it makes a noticeable difference in the final cookie.
Chocolate Chips & Mix-Ins: I use mini dark chocolate chips in this recipe, but you can easily use your favorite type of chocolate instead. Semi-sweet, milk, or regular dark chocolate chips would all work beautifully. You can also add your favorite nuts, such as chopped walnuts or pecans, for extra crunch and flavor.
If you want to flavorful cookie try my Butterscotch White Chocolate Chip Cookies
Storage & Freezing Instructions
To Store: Store the cooled cookies in an airtight container at room temperature for up to 4–5 days. To help keep them soft and chewy, you can add a small piece of bread to the container and replace it when needed.
To Freeze Baked Cookies: Once completely cooled, place the cookies in an airtight freezer-safe container or zip-top bag. Separate layers with parchment paper and freeze for up to 2–3 months. Thaw at room temperature before serving.
To Freeze Cookie Dough: Scoop and shape the dough into individual cookie balls, then place them on a lined baking sheet and freeze until firm. Transfer the frozen dough balls to a freezer-safe bag or container and freeze for up to 2–3 months. You can bake them straight from frozen, just add a couple of extra minutes to the baking time.
Frequently Asked Questions
Corn syrup is one of my secret ingredients for getting that extra chewy texture. I use only a small amount, which helps the cookies stay soft and chewy without making them overly sweet. It also helps give the cookies a slightly more tender texture.
Yes, you can, but the texture may be slightly different. The cookies may not have quite the same level of chewiness and softness. For the best results, I recommend keeping it in the recipe.
Yes, you can use light brown sugar if that’s what you have. However, dark brown sugar gives these cookies a deeper caramel-like flavor and helps contribute to their soft, chewy texture.
Yes. You can prepare the dough ahead of time and keep it covered in the refrigerator. When you’re ready to bake, scoop the dough and bake as directed.
Small Chocolate Chip Cookies
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Small cookie scoop
- Wire cooling rack
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¼ teaspoons (15g) corn syrup
- 1 cup (150g) mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. This will help prevent the cookies from sticking and make cleanup easier.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set the bowl aside while you prepare the wet ingredients.
- In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar until well combined and slightly creamy. You don't need to beat it until very fluffy; just make sure the butter and sugars are evenly mixed.
- Add the room-temperature egg, vanilla extract, and corn syrup to the butter mixture. Mix until smooth and everything is well incorporated.
- Gradually add the dry ingredients to the wet mixture. Mix just until the flour is incorporated. Do not overmix, as this can make the cookies less tender. Gently fold in the mini dark chocolate chips until they are evenly distributed throughout the dough.
- Scoop about 1 tablespoon (approximately 15 g) of dough for each cookie and gently roll it into a ball. Place the dough balls on the prepared baking sheet, leaving a little space between each one so the cookies have room to spread as they bake.
- Bake for 8–9 minutes, or until the edges are lightly golden and set while the centers still look slightly soft. Don't worry if the cookies look a little underbaked in the middle—they will continue to set as they cool. Avoid overbaking to keep them soft and chewy.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They will firm up slightly as they cool while keeping their soft, chewy centers.
