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Indulge in the ultimate treat for chocolate lovers with our small batch of Double Chocolate Chip Cookies. This recipe creates rich, chewy cookies brimming with chocolate chips, offering an extra fudgy and incredibly delicious experience. Easy to make and ready in 15 minutes, these cookies are a must-try for anyone craving a deep chocolate flavor. Packed with chocolate in every bite, they’re the perfect way to satisfy your sweet tooth quickly and deliciously.
Craving more delightful cookie options? Explore our collection of irresistible small batch cookie recipes! From classic favorites like chewy Chocolate Chip Cookies to melt-in-your-mouth Shortbread Cookies, we have something to satisfy every sweet tooth. Don’t miss our fun and colorful M&M Cookies or the buttery goodness of Thumbprint Cookies.
Why You’ll Love This Double Chocolate Chip Cookie Recipe
- Crazy Easy: This recipe requires minimal ingredients and is so simple to follow, even baking novices can whip up a delicious batch.
- Small Batch Perfection: No need to worry about a giant plate of cookies staring you down! This recipe yields just the right amount to satisfy your craving without leftovers.
- Ready in a Flash: In just 10 minutes, you’ll have fresh, warm, and gooey cookies ready to enjoy.
- Double the Chocolate, Double the Fun: This recipe uses both cocoa powder and chocolate chips for an extra fudgy and decadent cookie base packed with chocolate flavor in every bite.
- Soft and Chewy: These cookies have the perfect texture – crisp on the edges and soft and chewy in the center, just like a classic chocolate chip cookie should be!
Ingredients
If you have any ingredients leftover from this double chocolate chip cookies recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: I prefer using salted butter that is slightly softened, which enhances the flavor and adds a buttery richness. It’s important to use softened butter so you can cream it with the sugar, creating air pockets that result in lighter, airier cookies. Softened butter is cool but leaves an indentation when pressed.
- Sugar: This recipe calls for a mix of brown sugar and white granulated sugar. Creaming the butter with these sugars forms the dough’s foundation. If brown sugar isn’t available, see our quick method to make a small amount of brown sugar.
- Vanilla Extract: Added for its delightful flavor.
- Egg Yolk: Only one egg yolk is needed for this small batch. Hang on to the egg white and use it in one of our egg white recipes like Meringues or Coconut Macaroons.
- Flour: Regular all-purpose flour works perfectly.
- Cocoa Powder: You’ll need 2 tablespoons of unsweetened or Dutch-processed cocoa powder. It functions like flour in this recipe, helping to bind the cookies.
- Baking Soda: Used to help the cookies rise just a bit.
- Chocolate: Choose your favorite kind – semi-sweet or dark chocolate chips are great. Feel free to use chopped chocolate or chocolate chunks as an alternative. Consider using leftover chocolate in Chocolate Chip Banana Bread, Blondies, or Oatmeal Chocolate Chip Cookies.
Why I Use Salted Butter: I typically use salted butter in my baking, even for recipes that traditionally call for unsalted butter, such as cookies and cakes. The choice between salted and unsalted butter is often based on controlling the amount of salt in a recipe. However, since the recipes I focus on are for small batches and single servings, the amount of butter used is minimal. Feel free to use whichever you have on hand or prefer. If you’re following a low-sodium diet, use unsalted butter.
Recipe Variations
This small batch cookie recipe is fantastic on its own, but for those looking to mix things up, here are some delicious variations:
- Chopped Candy Bars: Swap the chocolate chips for 1/3 cup of chopped favorites like peanut butter cups, Snickers, Heath bars, or Hershey’s bars.
- Different Baking Chips: Instead of traditional chocolate chips, try 1/3 cup of M&Ms, Reese’s pieces, or explore flavors like cinnamon, butterscotch, mint, or white chocolate chips.
- Chopped Nuts: For a crunchy texture, add 1-2 tablespoons of chopped pecans or walnuts along with the chips. Alternatively, use 1/3 cup of chopped nuts to replace the chocolate chips entirely.
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.
- Start by preheating your oven to 350°F (177°C). In a medium-sized bowl, cream together softened butter, sugar, and brown sugar. Beat them at medium speed until they’re well mixed, which should take about 1 minute.
- Mix in the egg yolk and vanilla, continuing to beat until everything is well combined.
- In a different bowl, whisk together the flour, cocoa powder, and baking soda. Gradually incorporate these dry ingredients into the cookie dough, blending at a low speed just until the dough begins to come together.
- Gently fold the chocolate chips into the dough.
- Prepare your baking sheet by lining it with parchment paper or using a silicone baking mat. With a 2-tablespoon cookie scoop, place scoops of dough on the baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 9-10 minutes. They should look a bit underbaked in the center. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.
Pro Tip: Aim to slightly underbake these cookies. They should be just a little underdone when they come out of the oven, which ensures that the centers stay a bit gooey as they cool, while the edges become crisp.
Expert Tips
- Accurate Flour Measurement: To measure flour properly, spoon it into your measuring cup until it’s slightly heaped. Then, level it off using a straight-edged utensil, like the back of a knife. Avoid scooping the flour directly with the cup, as this compacts the flour and leads to using more than needed.
- Preparing the Baking Sheet: Line your baking sheet with either a silicone mat or parchment paper for best results. Avoid greasing the sheet with butter or oil spray, as this can cause the cookies to spread too much due to excess grease.
- Evenly Sized Cookies: For consistent cookie sizes, use a cookie scoop that holds about 2 to 2.5 tablespoons of dough. This size scoop will give you 7-8 cookies. Even sizing ensures that the cookies bake uniformly.
- Adding a Salty Touch: For an enhanced flavor, try sprinkling a bit of flaky sea salt on the cookies just before you bake them. This adds a delightful salty contrast to the sweet cookies.
Frequently Asked Questions
Keep in an airtight container for up to 3 days.
Absolutely! These cookies can be frozen after baking and will keep well for up to three months. When you’re ready to enjoy them, just thaw them at room temperature, or for a quick warm-up, microwave them.
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.
Your cookies might turn out flat due to a few reasons. If you grease your cookie sheet instead of lining it, the excess oil can cause the cookies to spread. Another common cause is an imbalance in the recipe, such as too much sugar or not enough flour. Ensure you’re measuring your ingredients correctly – refer to the “Expert Tips” section for guidance on measuring flour. Also, check that your baking soda is fresh and not expired, as stale baking soda can result in flat cookies.
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 would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these soft and chewy double chocolate chip cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it 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
- Start by preheating your oven to 350°F (177°C). In a medium-sized bowl, cream together softened butter, sugar, and brown sugar. Beat them at medium speed until they're well mixed, which should take about 1 minute.
- Mix in the egg yolk and vanilla, continuing to beat until everything is well combined.
- In a different bowl, whisk together the flour, cocoa powder, and baking soda. Gradually incorporate these dry ingredients into the cookie dough, blending at a low speed just until the dough begins to come together.
- Gently fold the chocolate chips into the dough.
- Prepare your baking sheet by lining it with parchment paper or using a silicone baking mat. With a 2-tablespoon cookie scoop, place scoops of dough on the baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 9-10 minutes. They should look a bit underbaked in the center. Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely.Pro Tip: Aim to slightly underbake these cookies. They should be just a little underdone when they come out of the oven, which ensures that the centers stay a bit gooey as they cool, while the edges become crisp.
Notes
- Accurate Flour Measurement: To measure flour properly, spoon it into your measuring cup until it’s slightly heaped. Then, level it off using a straight-edged utensil, like the back of a knife. Avoid scooping the flour directly with the cup, as this compacts the flour and leads to using more than needed.
- Preparing the Baking Sheet: Line your baking sheet with either a silicone mat or parchment paper for best results. Avoid greasing the sheet with butter or oil spray, as this can cause the cookies to spread too much due to excess grease.
- Evenly Sized Cookies: For consistent cookie sizes, use a cookie scoop that holds about 2 to 2.5 tablespoons of dough. This size scoop will give you 7-8 cookies. Even sizing ensures that the cookies bake uniformly.
- Adding a Salty Touch: For an enhanced flavor, try sprinkling a bit of flaky sea salt on the cookies just before you bake them. This adds a delightful salty contrast to the sweet cookies.
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