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Small batch chocolate cookies, broken in half and stacked on top of one another
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5 from 1 vote

Small Batch Chocolate Cookies

This small batch recipe for chocolate cookies makes 6-8 perfect cookies. They turn out chewy and fudgy with a delicious chocolate flavor and tons of chocolate chip. This recipe is quick, easy and there's no need to chill the dough
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Keyword: Small Batch Chocolate Cookies, Small Batch Double Chocolate Cookies
Servings: 6 cookies
Author: Fiona Dowling

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

  1. Storage: Store in an airtight container at room temperature for up to 5 days.
  2. Nutrition: Details provided are an estimate only based on 1 cookie, assuming the recipe yields 6 uniform cookies. I often get 7 or 8. 

Nutrition

Calories: 255kcal | Carbohydrates: 34g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 52mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 279IU | Calcium: 30mg | Iron: 1mg