Introducing our sweet little chocolate chipper cookies! Great for parties and picnics, these mini chocolate chip cookies are filled with two kinds of chocolate and will disappear quickly.
I have been making these classic chocolate chip cookies for years. Whenever our kids needed treats for school events or parties, we always made a batch of these mini cookies.
There is something so fun about eating mini food. These sweet little chocolate chippers are just like my crispy chewy chocolate chip cookies, but in a small bite-size form.
You'll love how easy it is to make the cookie dough for this recipe! While scooping the dough balls may take some time, the mouthwatering taste will make it all worth it.
Why These Chipper Cookies Work
Calling all chocolate chip cookie lovers! These delicious chocolate chippers are a must-try for you.
- No chilling is required! You can scoop and bake this dough as soon as you mix it.
- Lots of little cookies. Each batch yields around 80 mini cookies, so you'll have plenty to share (or keep for yourself!).
- Loaded with chocolate. Get ready for a chocolate lover's dream! Our cookies are packed with not just one but TWO kinds of chocolate chips. Enjoy chocolate goodness in every bite.
- Soft and chewy. Our special blend of ingredients creates a cookie that is soft and chewy. You won't be able to resist grabbing a few more!
Make this chocolate chipper cookie recipe with ingredients you may already have in your pantry! The recipe is super easy and requires just a few basic items.
- Butter - Adds a rich flavor to the dough. We prefer to use unsalted butter to control the amount of salt in each recipe.
- Butter Shortening - This has a higher melting point than butter, so it helps to keep the cookies from spreading too much while they bake.
- Light Brown Sugar - Sweetens the dough and keeps the cookies chewy.
- Large Eggs - Binds the ingredients together and gives the dough moisture.
- All Purpose Flour - Stabilizes the dough and controls how thick the cookies are.
- Baking Soda - Provides a little rise as they bake but also helps the cookies stay chewy.
- Cornstarch - Helps the cookies bake soft and chewy.
- Chocolate Chips - I love using a combination of regular milk chocolate chips and miniature semi-sweet chocolate chips. This way every cookie is loaded with lots of chocolate goodness.
BruCrew Tip: Use your leftover mini chocolate chips to make this chocolate chip cake.
How to Make Chocolate Chipper Cookies
There is no need to chill the dough! With this chocolate chip cookie recipe, you can mix, scoop, and bake right away.
- Make the cookie dough. Beat the butter, shortening, and brown sugar in a large bowl until creamy. Mix in the milk, vanilla extract, and eggs. Slowly beat in all of the dry ingredients until a soft dough forms.
- Add lots of chocolate chips. Gently stir in the regular chocolate chips and miniature chocolate chips using a spatula.
- Scoop dough balls. Use a one tablespoon scoop to make 80 dough balls. Place 12 at a time on baking sheets. (I liked the way the cookies baked on an airbake pan the best.)
- Bake and cool. Bake 7-8 minutes for soft and chewy cookies or 9 minutes for crispy cookies. Cool completely before storing.
BruCrew Tip: Pressing a few extra regular and mini chocolate chips into the tops of hot cookies makes them look like they came from a bakery.
On the Counter - Store the cooled chipper cookies in a tightly sealed container on the counter for 4-5 days. To keep the cookies soft, place a slice of bread in the container with them.
In the Freezer - You can also freeze the cookies in a freezer-safe bag or container for 1-2 months. Thaw on the counter for 10-15 minutes before serving.
Tips and Tricks
- Measure ingredients properly. One of the biggest reasons recipes do not turn out is because of improper measuring.
- Add mix-ins. Change some chocolate chips by adding nuts, coconut, or toffee bits.
- Scoop the dough out evenly. This will ensure that all your cookies are the same size and that they will all have the same consistency. Use a cookie scoop for best results.
- Avoid over-baking. Overdone cookies end up hard and crumbly. Bake just until the edges are golden brown and the centers are set.
- Store the cookies properly. Place cookies in a tightly sealed container in between layers of parchment paper.
- Freeze the dough for later. Scoop the dough and place it on a parchment-lined tray. Freeze for 1 hour. Place the frozen dough balls in a ziplock bag and freeze for 1-2 months. Bake from frozen, adding a few extra minutes to the bake time.
- Make cookie sandwiches. Fill two cookies with vanilla buttercream frosting.
Use a cookie scoop to make uniform dough balls so that all the cookies bake the same size. For this recipe, we used a one tablespoon scoop.
Yes, feel free to change up the chocolate chips with nuts, coconut, toffee bits, or different flavors of chocolate chips.
Yes, the dough can be made ahead of time. Refrigerate the dough in a tightly sealed container for 4-5 days. Let it sit out for 10-15 minutes before scooping and baking. Cold dough won't spread as easily as room-temperature dough.
The dough can also be frozen for later. Freeze scoops on a parchment-lined tray for 1 hour. Place in a ziplock bag and freeze for 1-2 months. Bake them according to the recipe directions, adding a few more minutes to the bake time.
More Chocolate Chip Cookies
- Cherry Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Num Num Cookies
- Zucchini Chocolate Chip Cookies
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
*This post was first published January 2011. It was updated and republished August 2023.