Mini Chocolate Chip Cookies


Easter is coming! That means chocolate, chocolate and of course, MORE CHOCOLATE!
I love Easter, it’s spring time and the sun and flowers start to show their faces again as well as all the scrumptious food I can eat from hot cross buns to melted chocolate crispies!

These mini chocolate chip cookies are the perfect interlude recipe to make to get your taste buds going again. They are small, yet incredibly delicious and you wont want to put them down… (I ate all of mine within one night, don’t say I didn’t tell you so)


This is a simple recipe with only a small number of ingredients and the good news is that you can use any chocolate you like! the recipe calls for chocolate chips but if you make these during or after Easter you may want to use all the leftover chocolate you’ll have lying around!


Try to sieve all of the dry ingredients together before whisking making sure it is all incorporated.


When melting the butter, make sure you only melt half! This is important as we don’t want a runny butter mixture. The mixture should be like thick custard, don’t worry about the lumps at first, after a couple minutes of mixing the lumps should disappear forming a smooth custard-like texture.


Add the butter into a bowl of an electric mixer with the granulated and light brown muscovado sugar (I tend to sieve these too, just in case) and beat together until the mixture is pale and fluffy. It will start of as a dark brown colour but will become pale after a few minutes just like this!


You then want to mix in the egg and vanilla extract and add 1/2 cup of the dry ingredients at a time beating well until it is all incorporated and forms a dough.


Now for the best part… the chocolate! I chose to use 50g each of white and milk chocolate chips (only because how can i choose)? But you can use any sort of chocolate you like including leftover chocolate from Easter, making sure it is 100g in total. If you want to use a bar of chocolate, cut it into small pieces around the same size as a chocolate chip and add to the dough.


Using your hands, roll the dough into small balls. I used a teaspoon to scoop the balls and rolled them in my palm sprinkling flour on my hands before to make sure the dough doesn’t stick! Then place them onto the baking tray lined with parchment paper.


You can then add extra chocolate chips, who would say no to more chocolate?! Or like I did, you can add mini eggs on top of them for the Easter season!


Once they are out of the oven and have cooled slightly (only 5-6 minutes baking time – YES) enjoy with a big glass of milk. I actually LOVE my cookies warm so I did have to eat a few straight from the oven (be careful not to burn yourself) and they were divine!


While making these I remembered that a few of my family members have actually given up chocolate for Lent. So I decided whilst using the same dough I had already made I would make a small batch of non-chocolate cookies for them to enjoy. If you are someone who has just seen this recipe and thought NO I CAN’T EAT IT, then try adding chopped almonds instead or a drizzle of blackberry jam!


They are just as delicious, I promise! It also makes it a lot easier to watch everyone else eating chocolate cookies knowing you can enjoy something delicious as well!


This is my first Easter recipe on this blog, but I have many ideas on new Easter recipes over the next couple of weeks so watch out for them!! While you wait, go make these cookies! You wont regret it and neither will your friends and family who will probably come round just by smelling them!

Mini Chocolate Chip Cookies

  • Servings: 30 mini cookies
  • Difficulty: easy
  • Print

Mini chocolate chip cookies served best warm from the oven! For an easter twist add Mini Eggs on top or chopped almonds. Delicious for every occasion.


  • 170g Plain Flour
  • 1 tsp Cornflour
  • 1/2 tsp Bicarbonate of Soda
  • Pinch of salt
  • 113g Unsalted Butter Cubed
  • 110g Light Muscovado Sugar
  • 50g Granulated Sugar
  • 1 Large egg
  • 2 tsp Vanilla Extract
  • 50g Milk Chocolate Chips
  • 50g White Chocolate Chips
  • Mini Eggs (optional for Easter twist)


  1. Line a large baking tray with parchment paper. You may need two depending on how large your tray is. To keep the baking parchment in place, add small cubes of butter in each corner before placing the parchment on top.
  2. Preheat the oven to 150ºC Fan/170ºC/350°F. In a bowl sieve the plain flour, cornflour, bicarbonate of soda and a pinch of salt and whisk until incorporated.
  3. In a separate small bowl, add the butter and heat in the microwave until half of the butter has melted, around 20 seconds. Mix until the remaining half of the butter is melted. It will resemble thick custard.
  4. Add the custard-like butter, the brown sugar and the granulated sugar into a bowl of an electric stand mixer. Using a paddle attachment, beat the ingredients on a medium speed until it is fluffy and pale in colour, around 3-4 minutes scarping down the sides of the bowl a few times.
  5. Add in the egg and vanilla extract and beat until fully combined. If the mixture looks like it is beginning to curdle increase the speed for a few seconds to fully combine.
  6. Turning the mixer down to low speed, add the dry ingredients to the bowl slowly, around 1/2 cup each time until all the dry ingredients are added. Add in both of the chocolate chips and mix.
  7. Using a teaspoon to measure, roll out the dough to form small balls. If the dough is a little wet, sprinkle some flour onto your hands to stop them from sticking and place onto the prepared baking trays. Add extra chocolate chips on the top of the balls if desired. For Easter I have opted to add some Mini Eggs as well to some of the cookies.
  8. Place into the preheated oven for around 5-6 minutes. These are soft cookies, if you like your cookies slightly crunchier they will need an extra 2-3 minutes in the oven. The cookies will still be soft to touch and pale in colour (they will look slightly undercooked) when ready as they will continue to cook when cooling. Remove from the oven and leave on the baking tray for around 5 minutes before moving them to a wire rack to cool completely.
  9. Recipe adapted from: Cooking Classy


For Easter, many people give up chocolate for lent. For this recipe you can substitute the chocolate chips for 100g of chopped almonds or why not try adding a drizzle of blackberry jam on top of the cookie dough instead before baking?

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