This post may contain affiliate links. Please read our disclosure policy.
Tiny, crispy-chewy, chocolate chip cookies with a chocolate-dipped bottom that is colored for Christmas. These are a Christmas-ified version of the insanely popular Jacques Torres Cookies (mini)!
Christmas Chocolate Chip Cookies
Welcome to the Christmas alternate reality, where I am taking my most popular cookie recipes and giving them a festive makeover! Today’s Christmas contestant is a Jacques Torres copycat made to be mini cookies. And of course, instead of dipping the bottoms into boring brown chocolate, we use red and green candy melts to spark some extra holiday joy.
These aren’t your regular Christmas chocolate chip cookies. They have the best crispy-yet-chewy texture, chocolate chips dispersed throughout, and a layer or chocolate on the bottom of the cookie. They’re really truly divine! The mini cookie version is much less fussy to bake, but I recommend you try the full sized Jacques Torres Cookie at least once in your lifetime.
Ingredients
Exact quantities and directions can be found at the bottom of this post in the recipe card!
- Salted butter, softened – I always, always use salted butter. If you don’t have any on hand, you can use unsalted and add an extra pinch of salt to the dough.
- Brown sugar
- Granulated sugar
- Egg
- Vanilla – I use Pure vanilla extract from my high-quality flavoring line to flavor this cookie. It’s divine.
- Cake flour – Yes, we use two types of flour in this recipe to give the cookies the texture Jacques Torres cookies are famous for!
- Bread flour
- Baking soda
- Baking powder
- Salt – I used table salt in this recipe, but you can sub coarse salt if you want to be a little more authentic to the reference recipe.
- Mini chocolate chips – You can also finely chop up a chocolate bar of your choosing.
- Red/green color melts – You can use whatever colors feel Christmassy to you!
How to Make Mini Cookies
- Preheat the oven to 350° F (180° C).
- In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
- Slow the mixer down to the lowest setting and add the egg and vanilla, mixing until combined.
- Slowly add in the dry ingredients, mixing until just combined.
- Pour in the chocolate chips and mix until evenly distributed.
- Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.
- Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.
- Once completely cool, melt the colored candy melts according to the package’s directions.
- Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.
- Pipe approx 1-2 tsp drops of chocolate for each cookie onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.
- Allow the chocolate to set up completely before moving the cookies.
- Store in an airtight container for up to 3 days. Enjoy!
How should I store mini cookies?
Once cooled, store your cookies in an airtight container on the counter for up to 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I recommend using a mixer for this cookie because it needs to mix for a really long time to give us the texture we’re after (like, 5 minutes to start!). This one definitely has the juice to get that done.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets. Especially when I’m adding the melted chocolate to dip the bottom of the cookies in.
- Piping bag – These are disposable, meaning you do not have to clean them ha. They are durable and won’t burst and spill the melted chocolate everywhere.
Christmas Mini Jacques Torres
Ingredients
- 10 Tbsp (146g) salted butter, softened
- 2/3 cup (162g) brown sugar
- 1/2 cup (115g) granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup cake flour
- 3/4 cup bread flour
- 1/2 tsp (heaping) baking soda
- 1/2 tsp (heaping) baking powder
- 1/2 tsp salt
- 1 1/2 cups (300g) mini chocolate chips
- Red/green color melts
Instructions
- Preheat the oven to 350° F (180° C).
- In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.10 Tbsp (146g) salted butter, softened, 2/3 cup (162g) brown sugar, 1/2 cup (115g) granulated sugar
- Slow the mixer down to the lowest setting and add the egg and vanilla mixing until combined.1 egg, 1 tsp vanilla
- Slowly add in the dry ingredients, mixing until just combined.1 cup cake flour, 3/4 cup bread flour, 1/2 tsp (heaping) baking soda, 1/2 tsp (heaping) baking powder, 1/2 tsp salt
- Pour in the chocolate chips and mix until evenly distributed.1 1/2 cups (300g) mini chocolate chips
- Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.
- Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.
- Once completely cool, melt the colored candy melts according to the package’s directions.Red/green color melts
- Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.
- Pipe approx 1-2 tsp drops of chocolate for each cookie onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.
- Allow the chocolate to set up completely before moving the cookies.
- Store in an airtight container for up to 3 days. Enjoy!
Popular Christmas Cookies
- Christmas Lofthouse Cookies
- Christmas Pink Velvet Cookies
- Christmas Hazelnut Sea Salt Cookies
- Christmas Funfetti Milkshake Cookies
Hi Carli! I can’t wait to try these. Do you need to let the dough chill before baking?
No, you don’t have to let these chill before baking!
These came out absolutely perfect and I LOVE how you listed the recipe (with ingredients and measurements together!)
Thank you so much!
Can I freeze this cookie dough?
Yes, you can! I recommend forming the dough into balls and placing them on a cookie sheet. Pop the entire cookie sheet into the freezer for about an hour or until the dough balls are firm. You will then place the dough balls in a ziptop bag and freeze! Use within 3 months!
I only have a 2Tbs cookie scoop. Will they still turn out okay at that size? I know they won’t be as tiny.
Yes, they will! You will need to bake the cookies longer. I would add an extra 1-2 minutes and be sure to remove from the oven when the tops are no longer glossy.