Chocolate Chip Cookie Bites Recipe

Cream butter and sugars

In a medium bowl, use a hand mixer or stand mixer fitted with the paddle to beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl as needed.

Add yolk and vanilla

Add the egg yolk and vanilla extract to the butter-sugar mixture and beat on low until incorporated, about 20–30 seconds. Do not add a whole egg — the yolk keeps bites tender and prevents spreading.

Combine dry ingredients

Whisk together the all-purpose flour, baking soda, and sea salt in a separate bowl to evenly distribute the leavening and salt.

Mix dry into wet

With the mixer on low, add the flour mixture to the butter mixture in two additions, mixing just until no streaks of flour remain. Avoid overmixing to keep bites tender and cakey.

Fold in chocolate chips

Using a spatula, fold the mini chocolate chips into the dough until evenly distributed.

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat, or lightly grease a mini muffin tin if making thicker, rounded bites.

Portion the dough

Use a teaspoon or small cookie scoop (about 3/4 teaspoon–1 teaspoon) to portion small dough balls about 12–14 mm in diameter. Place them 1 inch apart on the prepared baking sheet. For mini muffin tin, press dough lightly into each cup to shape.

Optional sprinkle

If using, sprinkle a tiny pinch of coarse sea salt on top of each dough ball for contrast.

Bake

Bake on the center rack for 8–10 minutes, or until edges are set and tops are just turning a light golden color. Bites should remain slightly soft in the center — they will firm as they cool.

Cool

Allow the cookie bites to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. For mini muffin tin, cool in the tin 5–7 minutes before removing.

Optional chocolate drizzle

If desired, warm the 2 tablespoons of chocolate in a small microwave-safe bowl in 10–15 second bursts, stirring between bursts, until smooth and pourable. Drizzle over cooled cookie bites using a spoon or a small piping bag. Allow the drizzle to set, about 10–15 minutes.

Optional final salt

Finish with an additional tiny pinch of coarse sea salt on top of each bite after drizzling for a sweet-salty contrast.

Serve and store: Serve cookie bites at room temperature. Store in an airtight container at room temperature for up to 3 days, or freeze in a single layer for up to 1 month (thaw at room temperature).