4 Chocolate Chip Recipes that Will Make You Reach for the Morsels

Happy National Chocolate Chip Day! Today, I’m sharing four deliciously easy recipes made using chocolate chips. Because four recipes using chocolate chips are surely better than one, right?!

Mini Chocolate Chip Cookies, Chocolate Chip Cookie Parfait Shots, Chocolate Chip Cookie Dough Truffle Bites, and Mini Vanilla Donuts coated in crushed Chocolate Chip Cookies. THIS is how you celebrate a foodie holiday like today!

Display each of these mini bites on your favorite serving platter, and invite everyone over to enjoy National Chocolate Chip Day with you.

Mini Chocolate Chip Cookies

Makes 40-50 cookies


  • 1 3/4 cups all-purpose flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 cup unsalted butter, softened at room temperature
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 3/4 cup mini chocolate chips


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
  3. In a separate bowl, mix the butter and sugars together until creamy and smooth with a hand mixer. Add in the egg and vanilla extract.
  4. Slowly mix in the flour, until combined. Stir in mini chocolate chips.
  5. Roll dough into tiny balls, about 1 1/2 teaspoons of dough. Place mini cookie dough balls on baking sheet and bake for 6-8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool completely.

Chocolate Chip Cookie Dough Truffle Bites

Makes 30-40


  • 1/2 cup (1 stick) unsalted butter, softened at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup mini semisweet chocolate chips
  • 8 ounces chocolate melts


  1. In a large bowl, beat butter and sugars with an electric hand mixer on medium speed until light and fluffy, about 2 to 3 minutes. Mix in milk and vanilla. Stir in flour and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 30 minutes or until firm enough to handle.
  2. Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 30 minutes. Meanwhile, melt chocolate candy coating in a double boiler or microwave according to package directions, being careful not to overheat it (overheating leads to too thick of a coating!)
  3. Once melted, using a fork, dip cookie dough balls one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets to set.
  4. Refrigerate for 20 minutes to harden, before serving.

Chocolate Chip Cookie Parfait Shots

Serves 6


  • 1/2 cup mini chocolate chip cookies (recipe above) crushed
  • 1/2 cup whipped cream
  • Mini chocolate chips for garnish


  1. To a 2-ounce shot glass, layer in the following order: crushed cookie, whipped cream, chocolate chips, crushed cookie, and whipped cream. Garnish one last time with mini chocolate chips.

Mini Vanilla Donuts coated in crushed Chocolate Chip Cookies

Makes 10 donuts

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp unsalted butter, melted
  • 1 egg
  • 1/3 cup milk of choice
  • 1 tsp vanilla extract

For the glaze:

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 tbsp milk
  • 1/2 cup chocolate chip cookies, crushed


  1. Preheat oven to 350 degrees F.
  2. Spray a donut pan with nonstick cooking spray.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. In a small bowl, whisk together egg, milk, butter and vanilla extract.
  5. Add the wet ingredients to the dry ingredients and stir together until all ingredients are well combined. Spoon the batter into the donut pan. Bake 8 to 10 minutes.
  6. Remove from the oven and allow to cool 2 minutes in the pan before moving onto a wire rack to cool completely.
  7. While the donuts cool, make the glaze. In a medium bowl whisk together the powdered sugar, vanilla extract and salt. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add additional milk, 1/2 teaspoon at a time until the desired consistency is reached.
  8. Add food coloring if you wish.
  9. Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and sprinkle with crushed cookies. Allow the glaze to set for about 30 minutes.
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