Mini Brown Butter Chocolate Chip Cookies

These Mini Chocolate Chip Cookies 🍪 are perfectly golden, irresistibly soft, and packed with mini chocolate chips in every tiny bite. Don’t let their size fool you—they deliver big flavor, a buttery aroma, and just the right touch of sweetness to keep you reaching for more. Perfect for sharing!

Kelley’s Tips

Tips To Make The Best Mini Cookies 🍪

• Brown the butter carefully. Cook until golden and fragrant, but watch closely so it doesn’t burn, those brown bits add amazing flavor.
• Let the butter cool slightly. Give it a few minutes before mixing so it doesn’t scramble the egg and melt the chocolate.
• Don’t overmix the dough. Stir just until combined to keep the cookies soft and tender.
• Let the dough rest. Allowing it to sit helps it firm up and deepens the flavor.
• Keep cookies small. Use about 1 teaspoon of dough so they bake quickly and stay perfectly bite-sized.
• Under bake slightly. They should look slightly soft in the center, they’ll set as they cool.

Ingredients for Mini Chocolate Chip Cookies

• Salted Butter: Browning the butter is the secret to these cookies. It adds a deep, nutty, caramel-like flavor you can’t get any other way. Salted butter is preferred here, but unsalted works too, just add a pinch of salt to the dough.
• Granulated Sugar: Adds sweetness and helps the edges crisp up slightly during baking.
• Brown Sugar: Adds moisture and a hint of molasses flavor that pairs perfectly with the brown butter.
• Egg: Binds the dough together and gives the cookies structure.
• Vanilla Extract: Enhances all the other flavors. Use pure vanilla extract for the best taste.
• All Purpose Flour: This recipe works best with all-purpose flour, but a gluten-free flour blend can be used if needed.
• Baking Soda: Gives the cookies a slight lift and helps them spread just the right amount.
• Mini Chocolate Chips: Mini chips are key, they distribute evenly throughout the small cookies so you get chocolate in every bite.

How to Make Mini Brown Butter Chocolate Chip Cookies

Here’s a quick walkthrough of each step so your cookies turn out perfectly every time. You’ll also find a video tutorial in the recipe card below!

1. Brown butter: Add butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly, about 5 minutes. 
2. Mix wet ingredients: Transfer the butter to a large bowl and allow to cool for 5 minutes. Stir in both sugars, egg and vanilla.

3. Add dry ingredients: Fold in the flour and baking soda just until combined, it’s ok if there are still streaks of flour. Stir in chocolate chips.
4. Rest: Let cookie dough sit for 20 minutes to firm up a bit.

5. Roll dough balls: Divide dough into 1 tsp size cookies and place them on baking sheets lined with a silicone baking mat or parchment paper.
6. Bake: Place in the oven and bake for 5-6 minutes. They still may look a bit soft in the middle that is fine. They will continue to cook while they are cooling on the baking sheet.

How can I make rolling easier?

Want to make rolling easier? We’ve used a teaspoon scooper as well as rolling the dough into long thin logs and cutting them into bite size cookies too! Both options produce the perfect mini cookies!

Recipe

Mini Brown Butter Chocolate Chip Cookies

Tiny cookies, BIG flavor! These mini brown butter chocolate chip cookies are rich, nutty, and packed with melty chocolate in every bite, perfectly poppable and impossible to stop at just one. 

Author: Kelley Simmons

Prep Time: 15 minutes mins

Cook Time: 6 minutes mins

Resting time: 20 minutes mins

Total Time: 41 minutes mins

Serves 100 mini cookies

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Ingredients 

• 14 tbsp salted butter
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tbsp vanilla extract
• 2 1/4 cup all purpose flour
• 1/2 tsp baking soda
• 1 cup mini chocolate chips

Instructions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper or slip mats.
• Brown butter: Add butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly, about 5 minutes.
• Transfer the butter to a large bowl and allow to cool for 5 minutes.

  Stir in both sugars, egg and vanilla.
• Fold in the flour and baking soda just until combined, it's ok if there are still streaks of flour. Stir in chocolate chips.
• I let my cookie dough sit for 20 minutes to firm up a bit.
• Divide dough into 1 tsp size cookies (see tips on speeding this process up) and place them on baking sheets lined with a silicone baking mat or parchment paper.
• Bake for 5-6 minutes. They still may look a bit soft in the middle that is fine. They will continue to cook while they are cooling on the baking sheet.

Notes

• Store baked cookies: Keep in an airtight container at room temperature for 3–5 days. For longer storage, freeze for up to 3–4 months.
• Refrigerate cookie dough: Store covered in the refrigerator for up to 4 days.
• Freeze cookie dough: Scoop into balls and place on a baking sheet. Freeze until solid, then transfer to a zip-top bag and store for up to 4 months.
• Bake from frozen or thaw: Let dough thaw in the refrigerator or sit at room temperature while the oven preheats before baking. It may need an extra minute or so if frozen.

Nutrition Information

Serving: 1mini cookieCalories: 44kcalCarbohydrates: 6gProtein: 0.5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 6mgSodium: 20mgPotassium: 6mgFiber: 0.1gSugar: 4gVitamin A: 56IUVitamin C: 0.01mgCalcium: 4mgIron: 0.2mg

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