Can I Make These Cookies Without Pudding Mix?

Yes, you can make these cookies without pudding mix, but they won't stay as soft or fresh as long. The pudding mix is really the secret ingredient that keeps these cookies soft and chewy for 3 to 5 days. If you leave it out, your cookies will get hard and dry within 24 hours, just like regular cookies. If you absolutely must skip the pudding mix, add 2 tablespoons of cornstarch to help with the texture. But honestly, I'd really recommend keeping the pudding mix. It makes such a huge difference!

How Long Should I Bake Mini Chocolate Chip Cookies?

Bake mini chocolate chip cookies for just 5 to 6 minutes at 350°F. They'll look slightly underdone when you take them out of the oven, with edges that are lightly set and centers that look puffy. Don't wait for them to look fully baked, or you'll end up with hard, crunchy cookies instead of soft and chewy ones. The cookies continue baking on the hot pan after you remove them from the oven, so that underdone look is exactly what you want. If they look fully baked in the oven, they'll be overbaked once they cool.

Can I Use Regular-Sized Chocolate Chips?

Mini chocolate chips are really best for mini cookies because they distribute evenly throughout the dough and make sure you get chocolate in every single bite. Regular chips are too large for these small cookies and can cause them to fall apart or create uneven texture. If you absolutely must use regular chips, chop them into smaller pieces first. But I promise, it's worth buying a bag of mini chips just for this recipe. The results are so much better!

Do I Need to Chill the Dough?

No! This is a no-chill cookie recipe, which is one of the things I love most about it. You can scoop and bake the dough immediately, which means you can have fresh cookies in just 26 minutes from start to finish. That said, if you want perfectly round cookies that spread just a tiny bit less, you can refrigerate the dough balls for 10 minutes before baking. It's completely optional and makes only a small difference in the final shape. I usually skip chilling unless I'm making cookies for a special occasion where I want them to look extra perfect.

Why Add Both an Egg and an Egg Yolk?

The extra egg yolk adds richness, creates a chewier texture, and gives the cookies a beautiful golden color. Egg yolks contain fat that makes cookies extra tender and soft, while egg whites can sometimes make cookies a bit tougher. Using one whole egg plus one yolk gives you the perfect balance. You get the structure from the egg white in the whole egg, plus all that extra richness and tenderness from the additional yolk. It's one of those little tricks that really elevates your cookies!

Mini Chocolate Chip Cookies (The Best Soft & Chewy Recipe!)

Name: Mini Chocolate Chip Cookies (The Best Soft & Chewy Recipe!)
Prep time: 10 min
Cook time: 6 min
Total time: 26 min
Cuisine: american
Ingredients: 1 cup (226g) unsalted butter, room temperature; 3/4 cup (150g) granulated sugar; 3/4 cup (165g) packed light brown sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons vanilla extract; 2 1/4 cups (281g) all-purpose flour, spooned and leveled; 1 package (3.4 oz) instant vanilla pudding mix; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups (340g) mini chocolate chips

Mini Chocolate Chip Cookies (The Best Soft & Chewy Recipe!)

Delicious homemade chocolate chip cookies with gooey chocolate chunks, perfect for any occasion.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and chewy mini chocolate chip cookies with a secret ingredient that keeps them fresh for days! Perfect bite-sized treats ready in just 26 minutes.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Yield: 72 mini cookies 1x
Category: cookies
Cuisine: american

Ingredients

Units Scale

1 cup (226g) unsalted butter, room temperature
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2 1/4 cups (281g) all-purpose flour, spooned and leveled
1 package (3.4 oz) instant vanilla pudding mix
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (340g) mini chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
Add egg, egg yolk, and vanilla extract. Beat until well combined, about 1 minute.
In a separate bowl, whisk together flour, pudding mix, baking soda, baking powder, and salt.
Add dry ingredients to wet ingredients in three parts, mixing until just combined after each addition. Do not overmix.
Fold in mini chocolate chips with a spatula.
Scoop 1-2 teaspoons of dough per cookie (or use a #100 cookie scoop). Roll each portion into a ball between your palms.
Place dough balls 2 inches apart on prepared baking sheets.
Bake for 5-6 minutes. Cookies will look slightly underdone—that's perfect!
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Store in an airtight container at room temperature for 3-5 days. Freeze baked cookies for up to 3 months, or freeze dough balls and bake from frozen (add 1-2 minutes to baking time).

Nutrition

Serving Size: 2 cookies
Calories: 102
Sugar: 9g
Sodium: 85mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1,5 g
Carbohydrates: 12g
Fiber: 0,5g
Protein: 1g
Cholesterol: 20mg

Find it online: https://allcookierecipes.com/mini-chocolate-chip-cookies-2/