Small Batch Double Chocolate Chip Cookies
Rich, chewy, and packed with chocolate! This small batch double chocolate chip cookie recipe delivers soft, fudgy cookies loaded with chocolate chips. Quick to make and ready in just 15 minutes!
Servings: 8 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
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
