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–+ servings
5 cookies in a mini white loaf pan stacked side by side next to an orange napkin.
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5 from 15 votes

Small Batch Double Chocolate Chip Cookies

Small batch double chocolate chip cookies made with cocoa powder and chocolate chips for a rich, fudgy flavor. Soft and chewy with crisp edges, ready in just 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

Equipment

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
US - Metric

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

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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