Small Batch Double Chocolate Cookies

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 flavor! 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 flavor 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:

I know you'll love them, and if you make them, leave a comment to let me know how they went!

Video

Small Batch Double Chocolate Cookies

Christina Marsigliese

Decadent chewy and gooey double dark chocolate cookies for anytime! This quick recipe makes just 8-10 cookies for a perfect small batch!

5 from 39 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings 10 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!