Simple and sweet, Lunch Box Mini Chocolate Chips Cookies are the perfect treat-small enough to enjoy without the guilt and packed with the flavor and satisfaction of a full-sized cookie. Pack them in your kids lunch box or enjoy for a mid afternoon snack, these mini bite sized cookies are softy and chewy and going to be a hit with your family.
There is something so rewarding about packing your kids lunch and knowing they are going to enjoy every bite and get re-energized for the day. A sweet and simple mini chocolate chip cookie is the perfect addition and extra special surprise that they need when they open up their lunch box. Packed with the most amazing flavor, soft and chewy in texture and just as good or better than a full sized chocolate chip cookie but small enough to fit in a lunch box.
If you love our mini M&M Cookies or our famous Mini Snickerdoodle Cookies, you are going to love taking a bite into these even smaller Lunch Box Mini Chocolate Chip Cookies.
Ingredient Notes
Butter: Use unsalted butter that will be melted . The butter gives the cookie a rich flavor and will help them stay soft and chewy
Light Brown Sugar: Only using light brown sugar in this recipe will ensure there is a perfect balance of sweetness and moisture keeping the cookies soft.
Egg: The egg acts as a binder, helping to hold the dough together.
Flour: All purpose flour is ideal for this recipe. Be sure to measure the flour correctly-scoop and level. Don't pack it in or you will end up with dense cookies
Corn Starch: Adding corn starch to your cookie recipe will help to create soft texture that we all love.
Baking Soda: This helps the cookies rise and become soft and fluffy. Make sure that it is not expired.
Salt: A pinch of salt balances the sweetness and enhances the overall flavor. Don't skip the salt.
Mini Chocolate Chips: Semi sweet mini chocolate chips will distribute more evenly than regular sized chocolate chips, ensuring each bite of full of chocolate.
How To Make Mini Chocolate Chip Cookies
Preheat Your Oven:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
Combine the Butter and Sugar:
In a large mixing bowl, combine the melted butter and brown sugar and whisk until fully combined.
Add the Egg and Vanilla:
Add the egg and vanilla extract to the butter and sugar mixture. Continue whisking until fully combined and smooth.
Mix in the Dry Ingredients:
Add the flour, baking soda, salt and cornstarch and slowly whisk until combine. To not over mix the batter or the cookies will be tough.
Fold in the Chocolate Chips:
Using a spatula, slowly fold in the chocolate chips to the cookie batter. Mix until fully combined
Scoop the Dough:
Using a teaspoon or small cookie scoop, drop the balls of dough onto the prepared baking sheet. Space the 1 inch apart. They will spread slightly during baking.
Bake the Cookies:
Bake the cookies in the preheated oven for 5-6 minutes. The centers will look slightly undercooked but will firm up as they cool.
Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5-10 minutes. Once the cookies are cool, store them in an airtight container until ready to serve or place in your lunch box.
Tips To Make The Best Mini Chocolate Chip Cookies
- Don't Overmix The Dough: Overtaxing the dough can lead to tough and dense cookies. This batter does not need to be mixed with an electric mixer. Just one bowl and a whisk and spatula will give your the best texture for the cookies.
- Measure Ingredients Accurately: Baking is a science. Make sure to use the proper measuring cups and level off your ingredients for the best results.
- Use Fresh Ingredients: Make sure that your baking soda is fresh and your other ingredients are all at room temperature before baking.
- DO NOT OVER BAKE: These cookies are very tiny and do not require a lot of baking time. Make sure to keep an eye on the timer and do not over bake them or they will not be soft and chewy.
- Save and Store: Once the cookies are baked and cooled, store these bite size cookies in an air tight container. If you are not going to eat them within 3-4 days you can freeze the cookies and pull them out as you need them. Perfect for lunch box treats.
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Lunch Box Mini Chocolate Chip Cookies
Ingredients
- 1 ⅓ Cup All Purpose Flour
- 1 Teaspoon Cornstarch
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter Melted
- ¾ Cup Light Brown Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- ¾ Cup Mini Semi Sweet Chocolate Chips
Instructions
- Preheat oven to 350 degrees F and line baking sheets with parchment paper
- In a large bowl, combine the melted butter and light brown sugar and whisk to combine.
- Add the egg and vanilla extra and whisk until smooth
- Add the flour, cornstarch, baking soda and salt to the egg mixture and whisk until fully combined
- Using a spatula, fold the mini chocolate chips into the cookie dough
- Scoop the chocolate chip cookie dough using a teaspoon or a small ice cream scoop (approximately .4 ounces) and line the balls of dough on the prepared baking sheets leaving about 1 inch apart to allow the cookies to spread a little
- Bake the cookies in the preheated oven for 5-6 minutes
- Remove the cookies from the oven and allow them to cool for 5-10 minutes before removing them from the baking sheet
- Serve or store in an airtight container
Nutrition
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