Chef's Selection Of Mini Cookies Recipe

Prepare dry ingredients

In a medium bowl whisk together 3 cups all-purpose flour, 1½ tsp baking soda, and 1 tsp fine sea salt until evenly combined. Divide this dry mix into three roughly equal portions in separate bowls (one for classic, one for chocolate, one for oatmeal variation).

Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 1½ cups softened unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar on medium-high speed for 2–3 minutes until light and fluffy and pale in color.

Add eggs and vanilla

Add 2 large eggs, one at a time, scraping bowl between additions. Add 2 tsp pure vanilla extract and mix until combined, about 30 seconds.

Make classic chocolate chip mini cookie dough

To the first portion of dry mix (about 1 cup flour equivalent), add about 1 cup of the creamed butter-sugar-egg mixture and 1¼ cups semi-sweet chocolate chips. Mix on low speed until just combined. If dough feels too soft for scooping, chill 15–30 minutes. This will be your classic mini chocolate chip cookie dough.

Make chocolate mini cookie dough

To the second portion of dry mix, add ½ cup unsweetened cocoa powder and mix to incorporate. Add about another 1 cup of the creamed butter mixture to this bowl. If cocoa makes the mixture dry, add up to 1 tbsp milk to reach a soft but scoopable consistency. Stir in ½ cup white chocolate chips. Chill 15 minutes if needed.

Make oatmeal-raisin mini cookie dough

To the third portion of dry mix, fold in 1½ cups rolled oats and 1 tsp ground cinnamon. Add the remaining creamed butter mixture (about 1 cup) and fold until combined. Stir in ½ cup raisins and ½ cup finely chopped toasted walnuts or pecans. If the dough is too loose, add up to 2 tbsp flour; if too dry, add 1 tbsp water or an extra beaten egg yolk.

Prepare oven and pans

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly spray with nonstick cooking spray. Position racks in the center and upper third of the oven so you can bake two trays alternately if needed.

Portion mini cookies

Use a 1-tablespoon cookie scoop (or a level teaspoon for smaller minis) to portion dough. Place scoops 1 to 1½ inches apart on the prepared baking sheets to produce mini cookies. For consistent size: aim for 20–24 minis per batch depending on scoop size. Press a few extra mini chocolate chips or a few chopped nuts gently on top of each dough ball for an attractive finish.

Egg wash and optional sugar

If you want a glossy finish, whisk 1 large egg with 1 tsp cold water and very lightly brush the tops of the chocolate and white chocolate chip cookies before baking. Sprinkle coarse or sanding sugar over any cookies you’d like to sparkle (about 1–2 tbsp total). Do not egg-wash oatmeal cookies if you prefer a matte, rustic look.

Bake

Bake one sheet at a time (or two rotating halfway) for 8–11 minutes depending on size and oven: minis about 8–9 minutes, slightly larger mini-chewy closer to 10–11 minutes. Cookies should be set around the edges and still a touch soft in the center — they will continue to firm as they cool.

Cool

Let cookies rest on the baking sheet for 2–3 minutes after pulling from the oven, then transfer to a wire rack to cool completely. This prevents over-browning and helps them set evenly.

Dust and store

Once cooled, dust the chocolate or shortbread-style minis lightly with ¼ cup confectioners' sugar if desired. Store the assortment in an airtight container layered with parchment paper at room temperature for up to 4 days, or freeze for up to 3 months. To refresh slightly, warm frozen cookies for 10–12 seconds in a microwave before serving.