Introduction

Chocolate Chip Cookie Bites are the perfect little treat when you want all the classic flavors of a cookie in a bite-sized form. These soft, chewy morsels are quick to make and ideal for sharing or snacking anytime.

A large white bowl filled with many small, round chocolate chip cookies stacked closely together, each cookie light golden brown with several dark brown chocolate chips scattered on top, slightly shiny and soft looking, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/3 cups (178g) all-purpose flour (scoop and level to measure)
1 tsp (3g) cornstarch
1/4 + 1/8 tsp baking soda
1/4 tsp salt
1/2 cup (113g) unsalted butter
1/2 cup (100g) packed light-brown sugar
1/4 cup (50g) granulated sugar
1 large egg
1 1/2 tsp vanilla extract
2/3 cup (113g) mini semi-sweet chocolate chips (plus more for topping if desired)

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt for about 20 seconds. Set aside.
Step 2: Place the butter in a microwave-safe bowl. Heat on high until the butter is halfway melted. Remove and whisk until fully melted. Pour the melted butter into the bowl of an electric stand mixer.
Step 3: Add the brown sugar and granulated sugar to the butter. Fit the mixer with the paddle attachment and blend on medium speed until well combined. Mix in the egg and vanilla extract.
Step 4: With the mixer on low speed, slowly add the dry ingredients and mix until just combined. Stir in the mini chocolate chips by hand.
Step 5: Scoop out slightly heaping 1/2 teaspoon portions of dough and place on a plate lined with wax paper. Shape each portion into a ball. If desired, press 3 to 4 extra chocolate chips on top for a prettier look and extra chocolate.
Step 6: Arrange the cookie bites about 1 inch apart on two baking sheets lined with parchment paper or silicone mats. Bake for 5 to 6 minutes; the bites should still feel soft and slightly under-baked. They will continue to cook slightly after removal, so avoid over-baking.
Step 7: Remove the cookie bites from the oven and let them cool on the baking sheets for several minutes before transferring to a wire rack or serving.

Tips & Variations

Use mini chocolate chips for better distribution and perfect bite-sized sweetness.
Pressing extra chocolate chips on top adds an appealing look and more chocolate flavor.
For a chewy texture, avoid over-baking; the cookie bites should remain soft when you take them out.
Try adding a pinch of cinnamon or a handful of chopped nuts for a flavor twist.

Storage

Store the cookie bites in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. To reheat, warm for a few seconds in the microwave to restore softness.

How to Serve

A large pile of small round chocolate chip cookies fills the entire image, each cookie showing a light golden-brown color with soft texture and several shiny dark brown chocolate chips scattered on top. The cookies overlap closely, creating a thick layer with no visible background. The surface beneath is a white marbled texture, though mostly covered by the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce or omit the added salt in the recipe to avoid making the cookies too salty.

Why do the cookie bites need to be under-baked?

Cookie bites continue to cook with residual heat after removal from the oven, which keeps them soft and chewy instead of dry and hard. Taking them out early ensures the best texture.