Small Batch Double Chocolate Cookies
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This small batch double chocolate cookie recipe makes 6-8 thick and fudgy chocolate cookies. They have a rich chocolate flavor and tons of chocolate chips. There’s no chilling required, making these perfect for when you’re craving cookies but don’t need a whole batch!
A Note from Fiona
Why You’ll Love this Small Batch Chocolate Cookie Recipe!
Out of all the recipes on my website, I make my double chocolate cookies the most often. There’s nothing better than a rich chocolate cookie warm from the oven that’s verging on gooey and oozing with melty chocolate chips. This small batch chocolate cookie recipe takes all of the qualities of the best double chocolate cookie, with a scaled down recipe that makes just 6-8 perfect cookies.
This recipe is ideal if you have a small household, or when the chocolate craving hits and you need something quick, easy and delicious. There’s no need to chill the dough, so it’s also perfect when you don’t have time to wait.
Ingredients
- Unsalted Butter. If you only have salted on hand, you can omit the salt from the recipe.
- Brown Sugar & Granulated Sugar. The addition of brown sugar makes the cookies chewier and gives them a richer flavor.
- Egg Yolk. Just the yolk – you can save the white for an omelet or another recipe.
- Vanilla. For flavor.
- All-Purpose Flour. Be sure to whisk it first, then spoon into a dry measuring cup.
- Cocoa Powder. I always use Dutch process in chocolate cookies for a richer flavor. Be sure to sift out any lumps.
- Baking Soda. For the rise.
- Salt. Just a touch to balance out the sweetness.
- Milk. Just a touch of milk helps these cookies bind together.
- Chocolate Chips. Of course. I use dark or semi-sweet.
Method – with Photos
- Preheat the oven and line your cookie sheets. There’s no need to chill the dough in this recipe, so you can preheat the oven right away.
- In a small-medium bowl, cream together the butter, brown sugar and granulated sugar. Depending how soft your butter is, you may be able to do this with a fork or back of a spoon. I used a hand-held mixer.
- Mix in the egg yolk and vanilla. Be sure to use just the yolk – if you use the whole egg, the cookies will taste very much of egg and spread out too thin.
- Add the flour, cocoa, baking soda and salt to the bowl. Mix together. If using an electric mixer, start on a low speed so that the flour doesn’t fly everywhere. It should be somewhat difficult to incorporate all of the dry ingredients.
- Mix in the milk.
- Stir in the chocolate chips. I always reserve 1-2 tablespoons for dotting on the top of each cookie.
- Form the dough into balls – I typically get 6-8. Place about 2 inches apart on the lined cookie sheet.
- Bake. The dough balls will need about 9-11 minutes, or until the tops look just set (for gooier cookies) or until the tops are set (for slightly less gooey cookies).
Recipe Tip
When the cookies are warm from the oven, I place a few extra chocolate chips on top of each cookie for the perfect cookie appearance.
More Small Batch Recipe to Love
- Small Batch Chocolate Chip Cookies
- Small Batch Oatmeal Chocolate Chip Cookies
- Small Batch Brownies – these are made in a loaf pan
- Small Batch Vanilla Cupcakes – this recipe makes 6 perfect cupcakes with frosting
Small Batch Chocolate Cookies
Equipment
- Cookie Sheets
Ingredients
- 1/4 cup unsalted butter (56 grams), softened but not melting
- 1/4 cup brown sugar (52 grams)
- 3 tablespoons granulated sugar (38 grams)
- 1 large egg yolk, just the yolk – not the whole egg
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour (62 grams)
- 3 tablespoons cocoa powder (15 grams), I use Dutch process
- 1/4 teaspoon baking soda
- pinch salt
- 1 teaspoon milk
- 1/2 cup chocolate chips (about 90 grams)
Instructions
- Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper or a silicone baking mat.
- In a medium bowl, use a hand-held mixer to beat together the butter, brown sugar and granulated sugar until creamed.
- Mix the egg yolk (just the yolk) and vanilla extract into the bowl.
- Add the flour, cocoa, baking soda and salt into the bowl. Mix together starting with the mixer on a low speed. If your cocoa is lumpy, I recommend sifting it first. The dough will be thick.
- Mix in the milk.
- Stir in the chocolate chips. I always reserve 1-2 tablespoons for dotting on the tops of the cookies after they come out of the oven.
- Form the dough into balls – I get 6-8 cookies. Place at least 2 inches (about 5 cm) on the lined cookie sheets.
- Bake in the middle of the preheated oven for about 10-13 minutes, or until the tops look just set.
- Remove from the oven. Let the cookies cool on the cookie sheet for at least 10 minutes. When the cookies are fresh from the oven, dot the top of each cookie with a few extra chocolate chips.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 6 uniform cookies. I often get 7 or 8.
Such a simple and tasty recipe. Thank you!!