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These small batch double chocolate chip cookies are rich, fudgy, and loaded with chocolate flavor. Made with cocoa powder and plenty of chocolate chips, they bake up with crisp edges and soft, chewy centers. This easy recipe makes about 7–8 cookies.
Featured Comment
“So good! Easy to make and taste delicious. One of my favorite quick desserts!”
– Caroline
Why You’ll Love This Recipe
- Quick & Easy: Just a few simple ingredients and steps for fresh-baked cookies anytime.
- Small Batch Recipe: Makes the perfect amount of double chocolate chip cookies.
- Rich Chocolate Flavor: Cocoa powder and chocolate chips create an intensely fudgy, chocolate-loaded cookie.
- Perfect Texture: Crisp edges with soft, chewy centers in every bite.
- Ready Fast: Bake time is only 9–10 minutes, so you can enjoy warm cookies in no time.
What I love most about these cookies is how they feel like a little indulgence made just for me.
The dough comes together quickly, and in minutes I’ve got warm, chocolatey cookies that taste like they came from a bakery.
They’re the kind of treat I make when I want something special without going overboard, and every bite reminds me why I keep this recipe on repeat.
Looking for more small batch cookie recipes? Try our classic small batch chocolate chip cookies, small batch shortbread cookies, small batch M&M cookies, and small batch thumbprint cookies.
Ingredients
If you have any ingredients leftover from this small batch double chocolate chip cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use slightly softened salted butter for rich flavor and a tender cookie texture. Softened butter is key for creaming with sugar, which creates light, airy cookies. To test, press gently, it should feel cool but leave a small indentation. Unsalted butter can be used if preferred.
- Sugar: A mix of brown sugar and granulated sugar adds sweetness, moisture, and chewiness. Creaming the butter and sugars together forms the base of these cookies. If you’re out of brown sugar, you can make your own with our homemade brown sugar recipe.
- Egg Yolk: Just one yolk is needed for this small batch recipe. Save the white for egg white recipes like small batch meringue cookies or small batch coconut macaroons.
- Cocoa Powder: Unsweetened or Dutch-processed cocoa powder give these cookies their bold, double chocolate flavor.
- Chocolate: Semi-sweet or dark chocolate chips, chopped chocolate, or chunks add extra bursts of chocolate in every bite. Any leftovers can be used in recipes like chocolate chip banana bread for one, small batch blondies, or small batch oatmeal chocolate chip cookies.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
These small batch double chocolate chip cookies are delicious on their own, but you can easily customize them with these simple add-ins:
- Chopped Candy Bars: Swap the chocolate chips for 1/3 cup of chopped candy bars such as peanut butter cups, Snickers, Heath, or Hershey’s.
- Different Baking Chips: Use 1/3 cup of baking chips like M&Ms, Reese’s pieces, butterscotch, mint, cinnamon, or white chocolate.
- Chopped Nuts: Mix in 1–2 tablespoons of chopped pecans or walnuts with the chocolate chips, or replace the chips entirely with 1/3 cup of nuts for a nutty version.
How To Make Double Chocolate Chip Cookies
Follow these simple step-by-step instructions. See the recipe card below for ingredient amounts and full details.
Before You Begin: Set your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter and Sugars: In a medium bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and well combined, about 1 minute.
- Add Wet Ingredients: Mix in the egg yolk and vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and baking soda. Slowly add to the wet ingredients, mixing on low speed until a dough forms.
- Add Chocolate: Fold in the chocolate chips until evenly distributed.
- Scoop Dough: Scoop about 2 tablespoons of dough per cookie and place 2 inches apart on the baking sheet.
- Bake: Bake 9–10 minutes, until edges are set and centers look slightly soft. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Pro Tip: Slightly underbaking keeps the centers soft and gooey while the edges turn crisp for the best cookie texture.
Expert Tips
- Measure Flour Properly: Spoon flour into a dry measuring cup and level with a knife. Avoid scooping directly from the bag, which can pack in too much flour.
- Prepare the Baking Sheet: Line with parchment paper or a silicone baking mat. Don’t use cooking spray or butter, extra grease makes cookies spread.
- Keep Cookies Even: Use a 2 to 2.5 tablespoon cookie scoop for uniform size. This helps cookies bake evenly and yields about 7–8 cookies.
- Add a Salty Finish: Sprinkle flaky sea salt on top of the dough before baking for a sweet-and-salty flavor boost.
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 (¼ cup)-softened to room temperature
- 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
- Set your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and well combined, about 1 minute.
- Mix in the egg yolk and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, and baking soda. Slowly add to the wet ingredients, mixing on low speed until a dough forms.
- Fold in the chocolate chips until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie and place 2 inches apart on the baking sheet. Bake 9–10 minutes, until edges are set and centers look slightly soft. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Notes
- Measure Flour Properly: Spoon flour into a dry measuring cup and level with a knife. Avoid scooping directly from the bag, which can pack in too much flour.
- Prepare the Baking Sheet: Line with parchment paper or a silicone baking mat. Don’t use cooking spray or butter, extra grease makes cookies spread.
- Keep Cookies Even: Use a 2 to 2.5 tablespoon cookie scoop for uniform size. This helps cookies bake evenly and yields about 7–8 cookies.
- Add a Salty Finish: Sprinkle flaky sea salt on top of the dough before baking for a sweet-and-salty flavor boost.
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