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four double chocolate chip cookies in a mini white loaf pan next to an orange napkin
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5 from 11 votes

Small Batch Double Chocolate Chip Cookies

A small batch of rich, chewy double chocolate chip cookies filled with plenty of chocolate chunks. So easy to make and they can be ready in 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: chocolate chip cookies, chocolate cookies, cookies, double chocolate chip cookies, half batch, small batch cookies
Servings: 8 cookies
Author: Joanie Zisk

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
  • 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

Serving: 1cookie | Calories: 156kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 83mg | Potassium: 80mg | Fiber: 1g | Sugar: 12g | Vitamin A: 209IU | Calcium: 16mg | Iron: 1mg

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