Small Chocolate Chip Cookies
- Yield
- 30 servings
Bite-size butter cookies with brown sugar and mini chocolate chips. The dough chills until firm, then rolls into thin ropes that you cut into tiny cookies.
IngredientsTips are one tap away.
Ingredients
Batches and reset
30 servings · US measures · 1 batch
Batching
Mix each batch of dough in its own bowl; one egg and one yolk do not divide. Baking time does not change with the number of batches.
Original recipe: 30 servings.
Extra salt added at the tasting step is not included in the base nutrition scenario.
Before you start
- Read through the recipe before you start. Soften the butter and measure everything; the dough needs a long chill before baking.
Directions
Read and gather
For the whole recipe
Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything; the butter should be soft enough to dent with a finger. Everything is measured and the butter is soft.
Whisk the flour and baking soda
For each batch
Whisk the flour and baking soda in the medium bowl until no white streaks of soda show. The flour mixture looks even.
Beat the butter and sugars
For each batch
Beat the butter, brown sugar, granulated sugar, 1/2 tsp salt and vanilla in the large bowl with the mixer on medium speed until the mixture is lighter in color and fluffy.
Taste the butter mixture
For each batch
Taste a little of the butter mixture now, before any egg or flour goes in. Aim for buttery caramel sweetness with a light salty edge. If it tastes flat, add salt to taste. The butter mixture tastes sweet with a light salty edge.
Beat in the egg and yolk
For each batch
Beat in the egg and the egg yolk until the mixture is smooth and no streaks of egg remain.
Mix in the flour and chips
For each batch
Mix in the flour mixture on low speed just until no dry flour shows, then fold in the chocolate chips with the spatula. Do not taste the raw dough; it holds raw flour and raw egg. The chips are spread through a soft dough.
Divide and chill the dough
For each batch
Divide the dough into 4 equal portions, wrap each in plastic wrap and refrigerate until firm enough to roll without sticking, about 1 hour 30 minutes.
Heat the oven
For each batch
Heat the oven to 350°F with racks in the upper and lower thirds, and line the baking sheets with parchment paper. The oven is on and the sheets are lined.
Roll and cut the dough
For each batch
Roll one cold portion at a time into a rope about 1/2 inch thick, keeping the others chilled. Cut it into 1/2-inch pieces and set them on the lined sheets with a little space between them. The pieces are small, even and spaced apart.
Bake until golden
For each batch
Bake on the upper and lower thirds at 350°F until the cookies are golden at the edges, about 8 to 9 minutes, swapping the sheets between racks halfway through. Shape and bake each portion the same way.
Cool and serve
For the whole recipe
Cool the cookies on the sheets until firm enough to lift, then move them to the wire rack. Divide into 30 servings. The cookies are firm and cool enough to eat.
About this recipe
Research preview: these details come from our sourced research and haven't been reviewed by our chef yet.
Why it works
Creaming the butter with both sugars traps air, and the extra yolk and brown sugar keep the centers chewy. Chilling firms the dough so it can be rolled into ropes and cut into even bite-size pieces that bake at the same rate.
Associated with
American
Chocolate chip cookies are generally credited to a Massachusetts chef and hotelier in the 1930s, though earlier versions existed, and they became the best-known American cookie. This bite-size version rolls chilled dough into ropes and cuts it into small pieces.
Taste
- Sweet
- Sour
- Salty
- Bitter
- Savory
- Heat
Brown and white sugars with butter and vanilla., Mini semisweet chips in every bite. · crisp edges, slightly chewy centers, dense with mini chocolate chips · room
Skill level
Some practice
A standard creaming method, plus a chilled-dough shaping step that takes practice to keep the pieces even.
Allergens
Contains: milk, egg, wheat, soybeans (soy from typical chips).
Check the chocolate chip label for milk, soy and nut warnings.
Diets
Vegetarian: Fits as listed Pescatarian: Fits as listed Vegan: Doesn't fit as written Dairy: See the allergen lines Egg: See the allergen lines Gluten: See the allergen lines
Occasions
Serving and keeping
Best served: Once cooled on the trays A small handful at a time
Make ahead: Bake straight from the refrigerator, one cold portion at a time.
Storage: Store the cooled cookies airtight at room temperature; frozen, they keep best for 8 to 12 months.
Leftovers: Keep them airtight so the edges stay crisp.
Food safety
- Do not eat or taste the raw dough: flour is a raw food, and the dough contains raw egg. Baking is the only way to make it safe.
- Flour spreads easily; keep raw flour and egg away from ready-to-eat foods and wash hands, bowls and tools after mixing.
We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the chocolate chip label for precautionary warnings.
Nutrition notes
Most of the energy comes from the sugars, the butter and the chocolate; the bite-size pieces make small portions easy.
Salted butter, salt and baking soda carry the sodium; unsalted butter and less salt lower it.
Swap notes
vanilla extract · halal.general
Use: alcohol-free vanilla flavoring
What changes: No change in taste or texture.
Not a swap: Vanilla extract, which is at least 35% alcohol.
salted butter
Use: unsalted butter, with about half the salt
What changes: Less salty contrast with the chocolate; the baking soda still leavens.
Not a swap: Leaving out the baking soda, which the cookies need to rise.
large egg · vegan
Not a swap: The whole egg and extra yolk set the chew and structure; no tested stand-in was found, so none is offered.
large egg · hindu.lacto_vegetarian
Not a swap: No tested version without egg was found for these cookies, so none is offered.
all-purpose flour · passover.ashkenazi
Not a swap: Wheat flour dough is chametz and is the base of the cookie; no Passover version was sourced.
These notes don't change the amounts, allergens or nutrition shown for this recipe.
For your food tracker
Fields for MyFitnessPal and other trackers
- Recipe url
- https://isthebestrecipe.com/desserts/small-chocolate-chip-cookies
- Name
- Small Chocolate Chip Cookies
- Servings
- 30
- Recipe yield
- 30 servings
- Recipe ingredient
- about 1 1/2 cups all-purpose flour, 3/4 tsp baking soda, about 1/2 cup salted butter softened, about 1/2 cup light brown sugar packed, about 1/3 cup granulated sugar, 1/2 tsp salt, 1 1/2 tsp vanilla extract, 1 whole large egg, 1 whole large egg yolk, about 1 1/4 cups miniature semisweet chocolate chips
- Nutrition information
- Nutrient 1008
- 111.82
- Nutrient 1003
- 1.28
- Nutrient 1004
- 5.60
- Nutrient 1005
- 15.26
- Nutrient 1079
- 0.59
- Nutrient 2000
- 9.76
- Nutrient 1093
- 99.17
- Nutrient 1258
- 3.34
- Nutrient 1253
- 20.48
- Nutrient 1087
- 8.93
- Nutrient 1089
- 0.59
- Nutrient 1092
- 42.06
- Nutrient 1114
- 0.06
- Nutrient 1259
- 0.12
- Nutrient 1260
- 0.08
- Nutrient 1262
- 0.10
- Nutrient 1271
- 0.01
- Nutrient 1276
- 0.00
- Nutrient 1277
- <0.01
- Nutrient 1279
- <0.01
- Nutrient 1261
- 0.05
- Nutrient 1263
- 0.10
- Nutrient 1264
- 0.28
- Nutrient 1272
- <0.01
- Nutrient 1275
- 0.05
- Nutrient 1278
- <0.01
- Nutrient 1280
- <0.01
- Nutrient 1110
- 2.60
- Nutrient 1018
- 0.07
- Nutrient 1105
- 30.16
- Nutrient 1057
- 4.47
- Nutrient 1058
- 35.03
- Nutrient 1190
- 20.89
- Nutrient 1062
- 467.79
- Nutrient 1185
- 0.70
- Nutrient 1242
- 0.00
- Nutrient 1246
- 0.00
- Nutrient 1090
- 10.32
- Nutrient 1091
- 22.84
- Nutrient 1098
- 0.06
- Nutrient 1101
- 0.10
- Nutrient 1007
- 0.38
- Nutrient 1162
- 0.00
- Nutrient 1165
- 0.05
- Nutrient 1166
- 0.05
- Nutrient 1178
- 0.03
- Nutrient 1051
- 3.13
- Nutrient 1095
- 0.20
- Nutrient 1167
- 0.41
- Nutrient 1170
- 0.09
- Nutrient 1175
- 0.01
- Nutrient 1292
- 1.65
- Nutrient 1293
- 0.27
- Nutrient 1265
- 1.44
- Nutrient 1266
- 1.13
- Nutrient 1268
- 1.59
- Nutrient 1269
- 0.24
- Nutrient 1270
- 0.02
- Nutrient 1187
- 4.51
- Nutrient 1177
- 14.14
- Nutrient 1120
- 0.34
- Nutrient 1122
- 0.00
- Nutrient 1106
- 30.70
- Nutrient 1107
- 6.48
- Nutrient 1108
- 0.22
- Nutrient 1104
- 111.72
- Nutrient 1186
- 9.62
- Nutrient 1109
- 0.14
- Nutrient 1123
- 17.01
- Nutrient 1103
- 3.35
- Copy action wording
- Copy recipe and estimated nutrition
Sources
- Chocolate chip cookie (Wikipedia (English), 2026-09-30)
- Food Allergies (major food allergens under FALCPA and the FASTER Act) (U.S. Food and Drug Administration, 2026-03-11)
- Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (legislation.gov.uk (The National Archives) rendering of the EU text, 2011-10-25)
- The FoodKeeper: A Guide to Food Storage (Food Marketing Institute with Cornell University Cooperative Extension and USDA FSIS (hosted by Augusta University), 2015-08-24)
- Flour Is a Raw Food and Other Safety Facts (U.S. Food and Drug Administration, 2023-12-05)
- What You Need to Know About Egg Safety (U.S. Food and Drug Administration, 2024-03-05)
- FoodData Central: Wheat flour, white, all-purpose, enriched, bleached (FDC ID 168894) (USDA Agricultural Research Service)
- FoodData Central: Butter, salted (FDC ID 173410) (USDA Agricultural Research Service)
- FoodData Central: Sugars, brown (FDC ID 168833) (USDA Agricultural Research Service)
- FoodData Central: Sugars, granulated (FDC ID 169655) (USDA Agricultural Research Service)
- FoodData Central: Egg, whole, raw, fresh (FDC ID 171287) (USDA Agricultural Research Service)
- FoodData Central: Egg, yolk, raw, fresh (FDC ID 172184) (USDA Agricultural Research Service)
- FoodData Central: Vanilla extract (FDC ID 173471) (USDA Agricultural Research Service)
- FoodData Central: Candies, semisweet chocolate (FDC ID 167976) (USDA Agricultural Research Service)
- FoodData Central: Salt, table (FDC ID 173468) (USDA Agricultural Research Service)
- FoodData Central: Leavening agents, baking soda (FDC ID 175040) (USDA Agricultural Research Service)
- Daily Value on the Nutrition and Supplement Facts Labels (U.S. Food and Drug Administration)
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Copy this recipe and make it your own. Change amounts, swap ingredients, rewrite steps. The original stays as it is.
Nutrition Values
Estimated nutrition
Small Chocolate Chip Cookies
30 servingsOne serving is one equal share of the selected recipe yield.
- Protein
- 1.5 g
- Carbohydrates
- 15 g
- Fiber
- 0.5 g
- Total sugars
- 10 g
- Total fat
- 6 g
- Saturated fat
- 3.5 g
- Sodium
- 100 mg
- Vitamin D
- 0.1 µg
- Calcium
- 8.9 mg
- Iron
- 0.6 mg
- Potassium
- 42 mg
Estimated · Per serving · 110 kcal
Some ingredients don’t have nutrition data yet.
| Macro | Grams | Share |
|---|---|---|
| Carbohydrate | 15.26 g | 52.35% |
| Fat | 5.60 g | 43.25% |
| Protein | 1.28 g | 4.41% |
Small chocolate chip cookies as listed; to-taste salt excluded
Nutrition details
Small chocolate chip cookies as listed; to-taste salt excluded
Main nutrients
Per serving
- Calories
- 111.82 kcal
- Protein
- 1.28 g
- Carbohydrates
- 15.26 g
- Fiber
- 0.59 g
- Total sugars
- 9.76 g
- Total fat
- 5.60 g
- Saturated fat
- 3.34 g
- Sodium
- 99.17 mg
Vitamins and minerals
Per serving
- Calcium, Ca
- 8.93 mg
- Iron, Fe
- 0.59 mg
- Potassium, K
- 42.06 mg
- Vitamin D (D2 + D3)
- 0.06 µg
- Vitamin D (D2 + D3), International Units
- 2.60 IU
- Retinol
- 30.16 µg
- Folate, DFE
- 20.89 µg
- Vitamin K (phylloquinone)
- 0.70 µg
- Vitamin E, added
- 0.00 mg
- Vitamin B-12, added
- 0.00 µg
- Magnesium, Mg
- 10.32 mg
- Phosphorus, P
- 22.84 mg
- Copper, Cu
- 0.06 mg
- Vitamin C, total ascorbic acid
- 0.00 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.05 mg
- Vitamin B-12
- 0.03 µg
- Zinc, Zn
- 0.20 mg
- Niacin
- 0.41 mg
- Pantothenic acid
- 0.09 mg
- Vitamin B-6
- 0.01 mg
- Folate, food
- 4.51 µg
- Folate, total
- 14.14 µg
- Cryptoxanthin, beta
- 0.34 µg
- Lycopene
- 0.00 µg
- Vitamin A, RAE
- 30.70 µg
- Carotene, beta
- 6.48 µg
- Carotene, alpha
- 0.22 µg
- Vitamin A, IU
- 111.72 IU
- Folic acid
- 9.62 µg
- Vitamin E (alpha-tocopherol)
- 0.14 mg
- Lutein + zeaxanthin
- 17.01 µg
- Selenium, Se
- 3.35 µg
Other nutrients
Per serving
- Cholesterol
- 20.48 mg
- SFA 4:0
- 0.12 g
- SFA 6:0
- 0.08 g
- SFA 10:0
- 0.10 g
- PUFA 20:4
- 0.01 g
- PUFA 18:4
- 0.00 g
- MUFA 20:1
- <0.01 g
- MUFA 22:1
- <0.01 g
- SFA 8:0
- 0.05 g
- SFA 12:0
- 0.10 g
- SFA 14:0
- 0.28 g
- PUFA 22:6 n-3 (DHA)
- <0.01 g
- MUFA 16:1
- 0.05 g
- PUFA 20:5 n-3 (EPA)
- <0.01 g
- PUFA 22:5 n-3 (DPA)
- <0.01 g
- Alcohol, ethyl
- 0.07 g
- Caffeine
- 4.47 mg
- Theobromine
- 35.03 mg
- Energy
- 467.79 kJ
- Manganese, Mn
- 0.10 mg
- Ash
- 0.38 g
- Water
- 3.13 g
- Fatty acids, total monounsaturated
- 1.65 g
- Fatty acids, total polyunsaturated
- 0.27 g
- SFA 16:0
- 1.44 g
- SFA 18:0
- 1.13 g
- MUFA 18:1
- 1.59 g
- PUFA 18:2
- 0.24 g
- PUFA 18:3
- 0.02 g
Incomplete data
Unknown source coverage is not zero.
Calculation details
An estimate, not a laboratory analysis or regulatory nutrition label.
Calculated from retained ingredient source mappings; independent review pending.
Estimated from protein and carbohydrate at 4 kcal/g and fat at 9 kcal/g. This is not a breakdown of reported Calories; food-specific factors and carbohydrate composition can differ. Rounded percentages may not total exactly 100%; segments use exact shares.
Per serving: calculated macro energy 116.57 kcal; reported Calories 111.82 kcal. Difference: 4.75 kcal.
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