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.
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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 required! You can scoop and bake this dough as soon as you mix it up.
- 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 so soft and chewy. You won't be able to resist grabbing a few more!
Main Ingredients
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, so we can 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 bit of 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.
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 1 tablespoon scoop to make 80 dough balls. Place 12 at a time on baking sheets. (I liked the way the cookies baked on an air bake 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.
Storage Recommendations
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 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 up some of the 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. Over done 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 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.
FAQs
Use a cookie scoop to make uniform dough balls, so that all the cookies bake the same size. For this recipe we used a 1 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
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Recipe
Chocolate Chipper Cookie Recipe
These sweet chocolate chipper cookies are a fun and delicious treat to share at any picnic or party! Mini chocolate chip cookies loaded with two kinds of chocolate will disappear in a hurry.
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup butter flavored shortening
- 2 ½ cups packed brown sugar
- 2 tablespoons milk
- 2 tablespoons vanilla extract
- 2 large eggs
- 3 ¾ cups flour
- 2 tablespoons cornstarch
- 2 teaspoons table salt
- 1 ½ teaspoons baking soda
- 1 ¼ cups milk chocolate chips + extra
- ¾ cup semisweet mini chocolate chips + extra
Instructions
- Preheat the oven to 375°.
- Mix the butter, shortening, and sugar until smooth and creamy. Add the milk, vanilla, and eggs and beat again.
- Slowly add the dry ingredients to the butter mixture. Stir in the chocolate chips by hand.
- Use a 1 tablespoon scoop to make 80 dough balls. Bake 12 at a time on a sheet pan for 7-8 minutes. (I found an airbake pan worked the best.)
- Let cool 2 minutes on the hot sheet pan, then remove from the pan and place on parchment paper. Press a few extra large and mini chocolate chips into the tops of the warm cookies.
- Once the cookies are completely cool and the chocolate chips are set, place in a tightly sealed container.
Notes
- Measure ingredients properly. One of the biggest reasons recipes do not turn out is because of improper measuring.
- Add mix-ins. Change up some of the 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.
- Avoid over baking. Over done 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 between layers of parchment paper.
- Freeze the dough for later. Scoop the dough and place 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.
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Nutrition Information:
Yield: 80 Serving Size: 1Amount Per Serving: Calories: 99Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 95mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*This post was first published January 2011. It was updated and republished August 2023.
Auntiepatch
2 cups chocolate chips
1 cup white chocolate chips
1 teaspoon shortening
You say add in the chocolate chips but what about the shortening?
Thanks -
Auntiepatch
Never mind - I just read to the end of the recipe. I think you should add the white chocolate chips and shortening to the END of the recipe so dopes like me don't bother you. Ha!
Jocelyn
It's never a bother. I'll take a look at it and adjust the recipe.
Joan@chocolateandmore
Jocelyn, these are over the top, yes! And the best thing-2 cookies with the icing is really only 1 cookie so I can eat 4, really be eating 8 and not feel guilty!
Jenn Erickson
Yum! I can definitely see how these would be addictive! I love the touch of coconut extract in the cookies -- I bet it just puts them over the top! Thank you so much for linking up another one of your fabulous recipes at "A Little Birdie Told Me..." at Rook No. 17!
AllieMakes!
Oh wow! Those look divine! And I always love a pink room, but it has to be a color that makes YOU happy! You know, never want to scrap in a room that feels opressive....
Thanks for linking up to Making It With Allie! I can't wait to see what you have for next week!
AllieMakes.Blogspot.com
Sara
You've got to be kidding me!!!?!??! These look like HEAVEN!!! I'm gonna see if I have the stuff and make them today. They look perfect for a PMS-home alone with all three kids-windy and cold outside day!!!
MrsJenB
WOW! Oh, wow, they look so delicious and gorgeous. I just know I wouldn't be able to stop eating them - seriously.
Visiting from Tidy Mom - so glad I did! 🙂
Mari
You know your Blog makes me Drooool!It's Food Fight Friday again if you'd like to share...
Sue
Your cleaning frenzy has inspired me...Time to do spring cleaner in winter for me too! Your cookies look/sound phenomenal!
Peppermint Plum
YUMMY! Seriously... YUMMY!
-Annie