The response to my Small Batch recipes has been so positive that I'm keeping them coming as requested by YOU! Here is a small batch recipe for Small Batch Double Chocolate Cookies featuring a rich cocoa-laden cookie dough and dark chocolate chunks for super soft and chewy cookies!
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - this recipe is super simple to make with a bowl and a spatula! No mixer required. You can bake them right away without chilling the dough, but a little bit of chill time (even 20 minutes) will make thicker fudgier cookies.
- Chewy chocolate chip cookies - these cookies are crunchy outside with chewy centers. Be sure not to over-bake them so that they stay chewy.
- Double chocolate - There's cocoa powder in the cookie dough plus dark chocolate chips!
- Small batch recipe - this recipe makes just 8 or 10 cookies. It's perfect if you have a small household or if you want fresh cookies all the time!
INGREDIENTS FOR SMALL BATCH DOUBLE CHOCOLATE COOKIES
- All purpose flour - regular unbleached all-purpose flour works great for chewy cookies.
- Cocoa powder - use good cocoa powder! It’s the main flavor and you want it to shine so use the best you can find. I love to use this Dutch Process cocoa powder for this recipe.
- Unsalted butter - butter brings the flavour! You can also use salted butter without changing the recipe at all. It will just make them the slightest bit saltier (and even more yummy!).
- Pure vanilla extract - vanilla enhances the flavour of chocolate to make them taste even more chocolatey. I like this Madagascar Bourbon Vanilla extract.
- Brown sugar - I like to use brown sugar to make these cookies chewy, but white granulated sugar will also work. It will give you a crunchier texture though.
- Dark chocolate chips - I love using bittersweet chocolate in this recipe but semi-sweet works great too!
STEP BY STEP INSTRUCTIONS
- STEP 1). Cream the butter and sugar. Beat together butter, brown sugar, vanilla and salt in a small bowl until smooth and creamy. You can use an electric hand mixer or do it by hand with a spatula.
- STEP 2). Mix in egg yolk. Add egg yolk and mix until evenly incorporated.
- STEP 3). Add dry ingredients. Sift flour, cocoa powder and baking soda into a medium bowl and add it to the butter mixture. Mix just until combined. Fold in chopped chocolate.
- STEP 4). Chill the dough. Cover the bowl and refrigerate for 30 minutes while you preheat the oven.
- STEP 5). Bake! Roll tablespoons of dough into balls and place onto prepared baking sheet spacing them 2 inches apart. Flatten slightly. Bake for 8-10 minutes until golden brown and puffed. They should still be soft in the middle. Transfer to a wire rack to finish cooling, but definitely eat a few while they are warm!
EXPERT BAKING TIPS
- Make sure to measure the flour accurately. Too much flour will make these cookies dry and crumbly, and when working in small batches, even a teaspoon more can change the results.
- Use dark brown sugar for even more chewiness
- Do not over-bake these cookies. Check at the minimum time, and when they are set on the edges and just a bit soft in the middle, take them out. They will continue to cook on the hot baking tray.
- Only make 10 cookies maximum. If you make more than this then there will be too little dough per cookie and they will not be as chewy.
RECIPE FAQ
Which cocoa powder is best for baking?
You can use either natural cocoa powder or Dutch process cocoa powder - either will work in this recipe since the acidity of the brown sugar will react with the baking soda even if you use Dutch cocoa.
Of course, if you use a lighter-coloured natural cocoa the colour of the cookies will be lighter but the flavour will be lovely! I often prefer natural cocoa in recipes, especially brownies.
How to make small batch double chocolate cookies with a chewy texture?
Use dark brown sugar to keep them extra chewy and be sure to measure the flour accurately. Thanks to its molasses content, brown sugar helps to keep these cookies moist and stay fudgy. Molasses is a liquid sugar that is defined as a "humectant" which in food science terms means that it binds water and keeps the cookies moist for longer.Too much flour will make the dough dry.
Can I use white sugar instead of brown sugar?
The answer is Yes - you can use white sugar and this recipe for Chewy Double Chocolate Chip Cookies will work, but they will be slightly less chew and more crisp on the edges. Brown sugar also gives a rich caramel-like flavour that I really prefer in these cookies.
What do these delicious small batch double chocolate cookies taste like?
Well, they are buttery, not-too-sweet and so dang chocolaty! They are rich and delicious with tender shortbread like edges and soft chewy insides.
Since this recipe makes only about 8 or 10 cookies, it means that you don't have to worry about any going stale because there's just enough that you can eat them all up while they're still fresh!
Check out my other small batch recipes:
Small Batch Chewy Chocolate Chip Cookies The BEST Small Batch Chocolate Fudge Brownies Small Batch Marble Red Velvet Sheet Cake Small Batch Creamy Lemon Curd The BEST Flourless Small Batch Brownie Cookies (Gluten-Free) Small Batch Tahini Swirl Chocolate Fudge Sheet Cake Small Batch Double Chocolate Banana MuffinsI know you'll love them, and if you make them, leave a comment to let me know how they went!
Small Batch Double Chocolate Cookies
Ingredients
- ¼ cup 56g unsalted butter, softened
- ½ cup 110g packed light brown sugar
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon salt
- 1 large egg yolk
- ¼ teaspoon baking soda
- ½ cup 71g all-purpose flour
- 2 tablespoon 12g cocoa powder
- ½ cup 85g dark chocolate callets (I also love these bittersweet callets)
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Beat together butter, brown sugar, vanilla and salt in a small bowl with a spatula until smooth and creamy. Mix in egg yolk and baking soda. Combine flour and cocoa to remove any lumps and then fold it in. Fold in chocolate.
- Roll heaped tablespoons of dough into balls and place onto prepared baking sheet spacing them 2 inches apart. Flatten slightly. Bake for 8-10 minutes until puffed, set around the edges but still soft in the middle. Transfer to a wire rack to finish cooling, but definitely eat a few while they are warm!
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Hey I ACTUALLY made these cookies unlike those scammers. The texture and flavor was amazing! Ill have to try the chocolate chips you recommended. I used Guittard chips and Droste cocoa powder.
christina.marsigliese
LOL Thank you so so much! Good choice on Guittard chocolate. The Barry Callebaut one is really good... it melts so dreamy.
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martha
these were so good. perfectly gooey and fudgy. I made one batch immediately and let the 2nd batch chill 30 minutes and they were even fudgier. thanks
christina.marsigliese
Love this! Thank you Martha.
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KrisEunice
Mine came out puffy and not flat? What did I do wrong?
christina.marsigliese
Hi, it's likely that you added too much flour. Make sure to weigh your ingredients.
Eunice
Ok thank you! I’ll try again
Mary Ellen
Why not add the whole egg? I hate wasting even the white of an egg. I'm going to try using the whole egg. Have you tried that? I'd like to try this small batch recipe. Looks great!
Mary Ellen
FYI, I looked up conversion of grams for cocoa powder. One & one-half Tablespoons of cocoa powder is closer to conversion than two Tablespoons indicated in recipe. (I checked due to a previous comment.) ?
christina.marsigliese
Hi Mary Ellen, 1 tbsp cocoa powder = 6g, so 2 tbsp = 12g.
christina.marsigliese
Hi Mary Ellen, this recipe is designed to be a small batch. A whole egg would add too much liquid and the cookies will spread all over. This recipe is tested and works with 1 egg yolk.
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I made the cookies exactly as the recipe instructed. They were GREAT!!!! The smaller batch recipe is wonderful. Whatever I make... I eat!
christina.marsigliese
That’s awesome! Thank you Dean.
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zt
Its delicious. But my 2tbsp cocoa powder is not 12g so I just used 2tbsp. Not sure if it affects the taste but still taste so good!
christina.marsigliese
I'm glad you like them! If it helps you, I always weigh my ingredients so next time use 12g and see if it makes a difference for you.
DD
Hello
Should the baking soda mix in with the dry ingredients or be added with the egg yolk?
christina.marsigliese
Hi DD, just like the recipe indicates... you can add the baking soda after the egg yolk.
Meera
I’m obsessed! I’m definitely making a bigger batch!
Mandira
Just loved baking these cookies. Can be prepared and baked in a jiffy. Thank you for sharing this super easy recipe.
christina.marsigliese
Thanks Mandira!
Patrick
I make these all the time. They are delicious
christina.marsigliese
Aren't they so simple and quick to make? Thanks Patrick.
Martina
These cookies are so rich and delicious! I love to make them on a whim after dinner for dessert.
christina.marsigliese
Thanks Martina! I love that they're so quick to make too.
Janice
I make these all the time! So good!
Quinn
This is such and easy recipe and the results are amazing!
christina.marsigliese
Thanks Quinn!
Claudia
I made both the chocolate chip and the double chocolate chip cookies. Super easy and tasted delicious. Definitely use good chocolate, it really makes the whole thing that much better.
Cameron
This recipe has become a favorite in our house. The kids are always asking for them and I give in because I want them too!
christina.marsigliese
Haha! Thanks Cameron!
Preeti
So so good!
Sana
Brilliant recipe!
christina.marsigliese
Thanks Sana!
D
Very good cookies.
christina.marsigliese
Thanks so much D!
Giana
These are probably my favorite cookies ever!!
christina.marsigliese
I'm so happy to hear this. Thanks Giana!
Roni Day
fudgy, chewy, chocolatey, delicious!
marisa
These cookies are insanely good! I use chocolate that I chop from a block and they are just perfect.
Ellen Tan
I love that this makes just a small batch of cookies and they are so rich in chocolate flavour.
amelia
perfect chocolate cookies!
lizzie
Amazing! I make these on the regular because they are so simple and so so good.
Paddy
Perfectly chewy in every way! I'm so glad I found this recipe. thank you!
christina.marsigliese
Thanks Paddy!
Katrina
This is a great recipe. I used chocolate chunks that I chopped from a chocolate bar and it was so delicious. Super chewy.
christina.marsigliese
Thanks Katrina! I love making them with chunks too - you get big puddles of chocolate 🙂
Clara
Great recipe. Swapped the callets for mint m&ms when I realized I was out of any form of chocolate chips/chunks/callets after I started the recipe because it sounded so good. Still fantastic with the mint m&ms. Look forward to trying it as written and/orwith the hazelnuts
christina.marsigliese
Ohhh that sounds delicious! I’m happy they worked out for you!
Carrie
These are so good!
Gemma
Great recipe! I was wondering if I needed to alter anything if I’m scaling up the recipe as I wanted to make a larger batch? ?
Thank you!
christina.marsigliese
Hi Gemma! You can just double the ingredients exactly.
Sarah oza
It turned out to be the most goey and divine chocolaty cookie which I ever made thanks for this yummilicious recipe
christina.marsigliese
Thanks Sarah! I'm so glad you enjoy it!
T
Yummy cookies. I love how quickly these come together and that it doesn’t need an electric mixer. I think I might have forgotten to add the salt and used chopped up chocolate instead of callets and they still turned out great
christina.marsigliese
Hi T! That's great! Thanks for your feedback.
Anonymous
hi Christina! would it be possible to cut amount of sugar ? like by 25% or half? What would be the effect of using less sugar? thankyou!
christina.marsigliese
Hi! I would not recommend. If you reduce the sugar they will not be chewy.
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Ms
Hey that's an amazing recipe can you tell me how can these cookies be made without egg yolk
christina.marsigliese
Hi, this recipe uses the whole egg 🙂
Anonymous
Hi Christina,
Wondering on your comment here... the recipe uses the whole egg but you have only the egg yolk listed in the ingredients. I’m about to bake then and only used the egg yolk but wondered for next time.
christina.marsigliese
Hi there, this recipe uses 1 egg yolk.
anon
the recipe mentions using the egg yolk yes but above, your comment says it uses the WHOLE egg. I'm planning on using this recipes but I'm just a little confused
christina.marsigliese
Hi Anon, this recipe uses 1 egg yolk.
Cherie
Do we have to refrigerate the dough
christina.marsigliese
Hi Cherie, you don't need to but it will make thicker cookies if you do.
julie
These are my new favorite cookies! I make them way too often 😉 They really satisfy my chocolate craving and I like that it’s a small batch.
christina.marsigliese
Thanks Julie! I'm so glad to hear this.
Bristen
These were INCREDIBLE! The perfect fudgy, brownie-like cookie. Fantastic taste and texture. And I LOVE how you give the exact metric measurements!
christina.marsigliese
I'm so glad that you enjoy this recipe Bristen! It's one of my favourites too 😉
Rumana
Super easy recipe Will surely make some
christina.marsigliese
Great! Let me know how they turn out 🙂
Anonymous
Definitely gonna make these yummmsss ?
christina.marsigliese
Yay! I hope you love them as much as I do.
Sheetal
These are so easy to make.
They hit the spot when youre craving something decadently chocolate.
As always, perfect sugar balance and I add raw hazelnuts to the mix to give a rich Ferrero Roche vibe
Thanks for sharing this recipe
Sheetal
??
christina.marsigliese
Thanks so much for your feedback Sheetal! And the addition of hazelnut sounds sooooo perfect!