Chocolate Chipper Cookies Recipe - Inside BruCrew Life (2024)

Introducing our sweet little chocolate chipper cookies! Great for parties and picnics, these mini chocolate chip cookies are filled with two kinds of chocolate and will disappear quickly.

I have been making these classic chocolate chip cookies for years. Whenever our kids needed treats for school events or parties, we always made a batch of these mini cookies.

There is something so fun about eating mini food. These sweet little chocolate chippers are just like my crispy chewy chocolate chip cookies, but in a small bite-size form.

You'll love how easy it is to make the cookie dough for this recipe! While scooping the dough balls may take some time, the mouthwatering taste will make it all worth it.

Why These Chipper Cookies Work

Calling all chocolate chip cookie lovers! These delicious chocolate chippers are a must-try for you.

• No chilling is required!You can scoop and bake this dough as soon as you mix it.
• Lots of little cookies. Each batch yields around 80 mini cookies, so you'll have plenty to share (or keep for yourself!).
• Loaded with chocolate. Get ready for a chocolate lover's dream! Our cookies are packed with not just one but TWO kinds of chocolate chips. Enjoy chocolate goodness in every bite.
• Soft and chewy. Our special blend of ingredients creates a cookie that is soft and chewy. You won't be able to resist grabbing a few more!

Main Ingredients

Make this chocolate chipper cookie recipe with ingredients you may already have in your pantry! The recipe is super easy and requires just a few basic items.

• Butter - Adds a rich flavor to the dough. We prefer to use unsalted butter to control the amount of salt in each recipe.
• Butter Shortening - This has a higher melting point than butter, so it helps to keep the cookies from spreading too much while they bake.
• Light Brown Sugar - Sweetens the dough and keeps the cookies chewy.
• Large Eggs - Binds the ingredients together and gives the dough moisture.
• All Purpose Flour - Stabilizes the dough and controls how thick the cookies are.
• Baking Soda - Provides a little rise as they bake but also helps the cookies stay chewy.
• Cornstarch - Helps the cookies bake soft and chewy.
• Chocolate Chips - I love using a combination of regular milk chocolate chips and miniature semi-sweet chocolate chips. This way every cookie is loaded with lots of chocolate goodness.

BruCrew Tip: Use your leftover mini chocolate chips to make this chocolate chip cake.

How to Make Chocolate Chipper Cookies

There is no need to chill the dough! With this chocolate chip cookie recipe, you can mix, scoop, and bake right away.

1. Make the cookie dough. Beat the butter, shortening, and brown sugar in a large bowl until creamy. Mix in the milk, vanilla extract, and eggs. Slowly beat in all of the dry ingredients until a soft dough forms.
2. Add lots of chocolate chips. Gently stir in the regular chocolate chips and miniature chocolate chips using a spatula.
3. Scoop dough balls. Use a one tablespoon scoop to make 80 dough balls. Place 12 at a time on baking sheets. (I liked the way the cookies baked on an airbake pan the best.)
4. Bake and cool. Bake 7-8 minutes for soft and chewy cookies or 9 minutes for crispy cookies. Cool completely before storing.

BruCrew Tip: Pressing a few extra regular and mini chocolate chips into the tops of hot cookies makes them look like they came from a bakery.

Storage Recommendations

On the Counter- Store the cooled chipper cookies in a tightly sealed container on the counter for 4-5 days. To keep the cookies soft, place a slice of bread in the container with them.

In the Freezer- You can also freeze the cookies in a freezer-safe bag or container for 1-2 months. Thaw on the counter for 10-15 minutes before serving.

Tips and Tricks

• Measure ingredients properly.One of the biggest reasons recipes do not turn out is because of improper measuring.
• Add mix-ins. Change some chocolate chips by adding nuts, coconut, or toffee bits.
• Scoop the dough out evenly. This will ensure that all your cookies are the same size and that they will all have the same consistency. Use a cookie scoop for best results.
• Avoid over-baking.Overdone cookies end up hard and crumbly. Bake just until the edges are golden brown and the centers are set.
• Store the cookies properly. Place cookies in a tightly sealed container in between layers of parchment paper.
• Freeze the dough for later. Scoop the dough and place it on a parchment-lined tray. Freeze for 1 hour. Place the frozen dough balls in a ziplock bag and freeze for 1-2 months. Bake from frozen, adding a few extra minutes to the bake time.
• Make cookie sandwiches. Fill two cookies with vanilla buttercream frosting.

FAQs

More Chocolate Chip Cookies

• Cherry Chocolate Chip Cookies
• Salted Caramel Chocolate Chip Cookies
• Pumpkin Chocolate Chip Cookies
• Num Num Cookies
• Zucchini Chocolate Chip Cookies

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Recipe

Chocolate Chipper Cookie Recipe

Yield: 80 cookies

Prep Time: 20 minutes

Cook Time: 7 minutes

Total Time: 27 minutes

See Also

Strawberry Brownies Recipe with Creamy Frosting Option! FantabulosityMagic Cookie Bars Recipe (+VIDEO) - The Girl Who Ate EverythingEasy Shredded Chicken Recipes With A Healthy TwistRaspberry-Filled Angel Food Cake: the delicious dessert recipe you’ll love

These sweet chocolate chipper cookies are a fun and delicious treat to share at any picnic or party! Mini chocolate chip cookies loaded with two kinds of chocolate will disappear in a hurry.

Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup butter flavored shortening
• 2 ½ cups packed brown sugar
• 2 tablespoons milk
• 2 tablespoons vanilla extract
• 2 large eggs
• 3 ¾ cups flour
• 2 tablespoons cornstarch
• 2 teaspoons table salt
• 1 ½ teaspoons baking soda
• 1 ¼ cups milk chocolate chips + extra
• ¾ cup semisweet mini chocolate chips + extra

Instructions

1. Preheat the oven to 375°.
2. Mix the butter, shortening, and sugar until smooth and creamy. Add the milk, vanilla, and eggs and beat again.
3. Slowly add the dry ingredients to the butter mixture. Stir in the chocolate chips by hand.
4. Use a 1 tablespoon scoop to make 80 dough balls. Bake 12 at a time on a sheet pan for 7-8 minutes. (I found an airbake pan worked the best.)
5. Let cool 2 minutes on the hot sheet pan, then remove from the pan and place on parchment paper. Press a few extra large and mini chocolate chips into the tops of the warm cookies.
6. Once the cookies are completely cool and the chocolate chips are set, place in a tightly sealed container.

Notes

• Measure ingredients properly.One of the biggest reasons recipes do not turn out is because of improper measuring.

• Add mix-ins. Change up some of the chocolate chips by adding nuts, coconut, or toffee bits.
• Scoop the dough out evenly. This will ensure that all your cookies are the same size and that they will all have the same consistency.
• Avoid over baking.Over done cookies end up hard and crumbly. Bake just until the edges are golden brown and the centers are set.
• Store the cookies properly. Place cookies in a tightly sealed container between layers of parchment paper.
• Freeze the dough for later. Scoop the dough and place on a parchment lined tray. Freeze for 1 hour. Place the frozen dough balls in a ziplock bag and freeze for 1-2 months. Bake from frozen adding a few extra minutes to the bake time.

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Nutrition Information:

Yield: 80Serving Size: 1
Amount Per Serving:Calories: 99Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 95mgCarbohydrates: 13gFiber: 0gSugar: 8gProtein: 1g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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*This post was first published January 2011. It was updated and republished August 2023.

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