These eggless mini chocolate chip cookies deliver the perfect balance of crisp edges and tender centers, studded with pockets of gooey semi-sweet chocolate. Ready from bowl to oven in under 20 minutes, they’re an instant crowd-pleaser—ideal for last-minute desserts, lunchbox treats, or simply satisfying your sweet tooth without fuss.
Cooking Time
Preparation: 5 minutes
Baking: 12 minutes
Total: 17 minutes
Ingredients
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½ cup (115 g) unsalted butter, room temperature, soft but still holding its shape
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¼ cup (50 g) granulated sugar (caster sugar preferred)
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¼ cup (50 g) packed light brown sugar
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2 tbsp (30 ml) milk, room temperature
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1 ¼ cups (155 g) all-purpose flour
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½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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¾ cup (130 g) semi-sweet chocolate chunks or chips, plus extra for topping
Step-by-Step Cooking Directions
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Preheat & Prepare: Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
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Cream Butter & Sugars: In a bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 1 minute.
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Add Milk: Stir in milk until fully incorporated.
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Sift Dry Ingredients: Sift together flour, baking powder, baking soda, and salt over the butter mixture.
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Form Dough: Gently fold until just combined—avoid overmixing.
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Add Chocolate: Fold in the chocolate chunks, reserving a few for the tops.
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Portion Cookies: Using your fingertips or a small scoop, form 1-inch balls of dough and place on the sheet, spacing 1½ inches apart.
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Top & Bake: Press reserved chunks lightly on top of each dough ball. Bake 12 minutes, until edges are golden.
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Rest & Transfer: Let cookies cool on the sheet 2 minutes, then transfer to a wire rack.
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Enjoy: Serve warm or at room temperature.
Nutritional Information
(Per cookie; makes 36)
Calories: 75 kcal · Protein: 1 g · Carbs: 10 g · Fat: 4 g · Fiber: 1 g · Sodium: 40 mg
Origins and Popularity of the Recipe
The classic drop cookie dates to early 20th-century America when home bakers embraced quick, one-bowl methods. Mini versions emerged on social media for their bite-sized appeal and lightning-fast bake time, turning a beloved classic into an irresistible snack perfect for sharing.
Reasons Why You’ll Love This Recipe
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Lightning-fast: Under 20 minutes from start to finish.
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Simple ingredients: Pantry staples only—no eggs required.
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No chilling: Dough goes straight into the oven.
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Universal appeal: Kids love shaping; adults love warm, melty cookies.
Health Benefits
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Portion control: Mini size helps moderate indulgence.
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Calcium boost: Milk and butter contribute bone-supporting calcium.
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Mood lift: Warm cookies and chocolate can elevate serotonin levels.
Serving Suggestions
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Serve alongside a chilled glass of milk.
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Make mini ice-cream sandwiches with vanilla or chocolate ice cream.
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Offer with coffee, tea, or hot cocoa for dessert.
Common Mistakes to Avoid
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Cold butter: Prevents proper creaming and aeration.
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Overmixing: Develops gluten and yields tough cookies.
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Skipping sifting: Leads to uneven leavening and lumps.
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Ignoring oven hot spots: Rotate the pan halfway for even color.
Pairing Recommendations
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Dips: Peanut butter, Nutella, or salted caramel sauce for dunking.
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Beverages: Espresso, latte, or a robust black tea balance sweetness.
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Boards: Add to cookie platters alongside brownies and fruit.
Cooking Tips
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Accurate measuring: Spoon and level flour to avoid dry dough.
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Room-temp milk: Ensures smooth creaming—cold milk can seize the butter.
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Test batch: Bake one cookie first to verify timing and flavor.
Similar Recipes to Try
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Mini oatmeal raisin cookies
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Peanut butter blossoms (with a chocolate kiss)
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Snickerdoodle bites rolled in cinnamon sugar
Variations to Try
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White chocolate & macadamia: Swap chips and add chopped nuts.
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Spiced ginger: Add ½ tsp ground ginger and a pinch of cinnamon.
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Vegan: Use dairy-free butter, plant milk, and vegan chocolate chips.
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Gluten-free: Substitute a 1:1 gluten-free flour blend.
Ingredient Spotlight
Caster Sugar: Its fine crystals dissolve quickly into butter, creating a lighter, crisper texture than granulated sugar—key for delicate, crunchy edges.
Conclusion
These Mini Chocolate Chip Cookies prove that homemade baking can be quick, simple, and utterly satisfying. With minimal ingredients and no chill time, you’ll delight in fresh-from-the-oven cookies anytime. Keep this recipe on standby for instant comfort and sweet success.
These eggless mini chocolate chip cookies deliver the perfect balance of crisp edges and tender centers, studded with pockets of gooey semi-sweet chocolate. Ready from bowl to oven in under 20 minutes, they’re an instant crowd-pleaser—ideal for last-minute desserts, lunchbox treats, or simply satisfying your sweet tooth without fuss.
FAQ Section
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Can I use granulated sugar instead of caster sugar?
Yes—pulse granulated sugar in a food processor briefly to refine the crystals. -
Why did my cookies spread too much?
Dough too warm or oven too cool; chill the dough 5 minutes or increase oven temp by 10 °F. -
How do I store leftovers?
Keep in an airtight container at room temperature for up to 3 days; add a slice of bread to maintain softness. -
Can I freeze the dough?
Portion balls, flash-freeze on a tray, then store in a bag. Bake from frozen, adding 1–2 minutes to the time. -
Why are my cookies cakey instead of crisp?
Too much leavening or underbaking; reduce baking powder by ¼ tsp and bake until edges turn golden. -
How can I make them chewier?
Replace 2 tbsp flour with cornstarch and bake 1 minute less. -
Is it okay to omit the milk?
Milk adds moisture and tenderness; you can replace with an egg or extra butter but texture may vary. -
What if I don’t have baking soda?
Increase baking powder to 1 tsp; cookies will be slightly less crisp. -
Can I mix in nuts or dried fruit?
Yes—fold in up to ½ cup additional mix-ins like chopped nuts or raisins. -
Why aren’t my cookies browning?
Ensure your oven reaches the correct temperature and brush cookie tops lightly with milk or melted butter before baking.