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Enjoy the rich, fudgy goodness of these small batch Double Chocolate Chip Cookies. Chewy and packed with chocolate chips, they’re ready in just 15 minutes—perfect for a quick and satisfying treat!
Looking for more delicious cookie recipes? Check out our small batch cookie collection! From the classic chewiness of Chocolate Chip Cookies to melt-in-your-mouth Shortbread Cookies, there’s something for everyone. Try our colorful M&M Cookies or the rich, buttery Thumbprint Cookies for a sweet treat you’ll love.
Why You’ll Love This Recipe
- Simple to Make: With just a handful of ingredients and easy steps, this double chocolate chip cookie recipe is a breeze for anyone to make.
- Perfectly Portioned: Designed for a small batch, this recipe makes just enough to satisfy your chocolate cravings without creating leftovers.
- Quick and Delicious: In about 10 minutes, you’ll have warm, gooey cookies fresh from the oven.
- Rich Chocolate Flavor: Made with cocoa powder and chocolate chips, these cookies deliver an irresistibly fudgy, chocolate-packed bite.
- Ideal Texture: Crisp edges with a soft, chewy center make these cookies the ultimate treat for any chocolate lover.
Ingredients
If you have any ingredients leftover from this small batch double chocolate chip cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I prefer using slightly softened salted butter for its rich flavor and buttery texture. Softened butter is essential for creaming with the sugar, which creates air pockets for light, airy cookies. To check if it’s softened, press it gently—it should be cool but leave an indentation. If you’re watching your sodium intake, unsalted butter works just as well.
- Sugar: This recipe uses a mix of brown sugar and granulated sugar for sweetness and texture. Creaming the butter with these sugars forms the dough’s base. If you’re out of brown sugar, check out our brown sugar recipe to quickly make your own.
- Vanilla Extract: Adds a subtle, warm flavor to enhance the chocolate.
- Egg Yolk: You’ll need just one yolk for this small batch recipe. Save the egg white for recipes like Meringues or Coconut Macaroons.
- Flour: All-purpose flour is ideal for these cookies.
- Cocoa Powder: Two tablespoons of unsweetened or Dutch-processed cocoa powder give these cookies their deep chocolate flavor.
- Baking Soda: Helps the cookies rise slightly and stay tender.
- Chocolate: Use semi-sweet or dark chocolate chips, chopped chocolate, or chocolate chunks—whichever you prefer. Leftover chocolate can be used in recipes like Chocolate Chip Banana Bread, Blondies, or Oatmeal Chocolate Chip Cookies.
Recipe Variations
This small batch double chocolate chip cookie recipe is delicious as is, but here are a few ways to switch things up:
- Chopped Candy Bars: Replace the chocolate chips with 1/3 cup of chopped candy bars like peanut butter cups, Snickers, Heath bars, or Hershey’s for an extra indulgent twist.
- Different Baking Chips: Experiment with 1/3 cup of alternative baking chips such as M&Ms, Reese’s pieces, or flavors like butterscotch, mint, cinnamon, or white chocolate.
- Chopped Nuts: Add 1-2 tablespoons of chopped pecans or walnuts for added crunch alongside the chocolate chips. For a nutty variation, replace the chocolate chips entirely with 1/3 cup of chopped nuts.
How To Make Double Chocolate Chip Cookies
These step-by-step photos and instructions are here to help you visualize how to make a small batch of double chocolate chip cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat your oven to 350°F (177°C). In a medium-sized bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed until well combined, about 1 minute.
- Add the egg yolk and vanilla, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together.
- Fold in the chocolate chips, ensuring they are evenly distributed.
- Line a baking sheet with parchment paper or a silicone baking mat. Use a 2-tablespoon cookie scoop to portion the dough, placing scoops about 2 inches apart on the prepared baking sheet.
- Bake for 9-10 minutes, until the edges are set but the centers appear slightly underbaked. Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tip: Slightly underbaking ensures gooey centers and crisp edges, giving the perfect texture.
Expert Tips
- Measure Flour Correctly: For accurate results, spoon flour into your dry measuring cup, slightly overfilling it. Level it off with the straight edge of a knife. Avoid scooping flour directly with the cup, as this can pack it down and result in using too much.
- Prepare the Baking Sheet: Line your baking sheet with a silicone mat or parchment paper for the best results. Skip butter or oil spray, as extra grease can cause the cookies to spread too much.
- Consistent Cookie Sizes: Use a cookie scoop that holds about 2 to 2.5 tablespoons of dough. This ensures your cookies are evenly sized, baking uniformly and yielding about 7-8 cookies.
- Enhance with a Salty Finish: For a flavor boost, sprinkle flaky sea salt on the dough before baking. The salty contrast elevates the sweetness of the cookies beautifully.
Frequently Asked Questions
Place the cookies in an airtight container at room temperature, where they will stay fresh for up to 3 days.
Yes! Once baked, these cookies freeze well for up to 3 months. To enjoy, let them thaw at room temperature or warm them up in the microwave for a quick treat.
Absolutely! If you want to make a second batch just double the ingredient amounts and bake as directed.
The best way to soften your butter is to put it out on the kitchen counter for a half-hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully – you don’t want the butter to melt at all.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made these soft and chewy double chocolate chip cookies or any other recipe from One Dish Kitchen, I’d love to hear your feedback! Please rate the recipe and share your thoughts in the comment section below.
Small Batch Double Chocolate Chip Cookies
Ingredients
- 4 tablespoons butter -softened (¼ cup)
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar -packed
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking soda
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (177°C). In a medium bowl, cream the softened butter, granulated sugar, and brown sugar together. Beat on medium speed for about 1 minute, or until the mixture is well blended.
- Add the egg yolk and vanilla extract to the bowl. Continue beating until fully combined and the mixture is smooth.
- In a separate small bowl, whisk together the flour, cocoa powder, and baking soda. Gradually add the dry ingredients to the wet mixture, blending on low speed until the dough just comes together. Avoid overmixing.
- Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the dough.
- Line a baking sheet with parchment paper or a silicone baking mat. Use a 2-tablespoon cookie scoop or a heaping tablespoon of dough to portion the cookies onto the baking sheet, spacing them about 2 inches apart. Both methods give you similar-sized cookies, ensuring even baking.
- Bake for 9-10 minutes, or until the cookie edges are set but the centers still look slightly underbaked. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.Pro Tip: Slightly underbaking the cookies ensures a gooey center while the edges crisp up perfectly as they cool.
Notes
- Measure Flour Correctly: For accurate results, spoon flour into your dry measuring cup, slightly overfilling it. Level it off with the straight edge of a knife. Avoid scooping flour directly with the cup, as this can pack it down and result in using too much.
- Prepare the Baking Sheet: Line your baking sheet with a silicone mat or parchment paper for the best results. Skip butter or oil spray, as extra grease can cause the cookies to spread too much.
- Consistent Cookie Sizes: Use a cookie scoop that holds about 2 to 2.5 tablespoons of dough. This ensures your cookies are evenly sized, baking uniformly and yielding about 7-8 cookies.
- Enhance with a Salty Finish: For a flavor boost, sprinkle flaky sea salt on the dough before baking. The salty contrast elevates the sweetness of the cookies beautifully.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
By any chance would you have the flour in grams? I did the scoop method and it was about 8 minutes in and the cookies hadn’t flattened or done anything. The dough did feel a bit dry to me but I figured just go with it. I do bake and cook and am very good, but grams in baking is very helpful. Thanks!!
Hi Alisha, we use 70 grams of all purpose flour. We offer metric measurements that can be viewed by clicking on the “Metric” button at the bottom of the ingredient list in the recipe box. Make sure you used 4 tablespoons of butter (56 grams).
I would like to add walnuts. How many would be appropriate for this recipe?
Add 1 to 2 tablespoons of chopped nuts in addition to the chips or use ⅓ cup of chopped nuts if used in place of chocolate chips
Just a question…have you ever used Bobs Mill egg substitute?
I have some but haven’t tried it. I thought for these small recipes it would be good
I am a fan of Bob’s Red Mill products but have not used the egg substitute. We have used Judee’s brand in some of our recipes with success so Bob’s brand may work as well.
Love the double chocolate!
I love this recipe and have made it enough times that I have it memorized!
I have found a couple optional tweaks:
1) If I have time, chilling the dough for 20 mins gives the cookies a nice thick / cakey texture. (They turn out great without chilling though.)
2) I love to switch out chocolate chips for peanut butter chips, Reese’s pieces, or M& M’s, or a combination!
really happy with this recipe! i used whole wheat flour instead and they were just as fluffy and good 🙂
Just curious – why only the egg yolk & not the whole egg?
Using the entire egg alters the texture of the cookie. If you use the whole egg, the recipe just doesn’t work.
Can the egg yolk be omitted?
No.
Terrific recipe.
Another fabulous recipe! Love these. It made 12 good sized cookies so I guess I’ll share them at work tomorrow because I would absolutely eat every last one. I did not tweak or change the recipe a bit. Perfect the way it is. Thanks for sharing!
I’m so happy you enjoyed the cookies, Connie. Thank you so much for your feedback!
These cookies were good, BUT 3 tablespoons of cocoa was way too much cocoa for me. I will try them again with 1/2 – 3/4 amount.
Yes, stir in the milk and then fold in the chocolate chips (step 4). Enjoy!
Thank youuuu