This small-batch double chocolate cookie recipe yields 6–8 thick, fudgy cookies with an intense chocolate flavor and plenty of chocolate chips. No chilling is required, so they’re perfect when you want a few fresh cookies quickly.
A Note from Fiona
Why You’ll Love this Small Batch Chocolate Cookie Recipe!
These double chocolate cookies are my go-to when I want a rich, gooey treat without making a huge batch. Warm from the oven they’re soft, fudgy and studded with melty chocolate chips. This smaller recipe keeps everything you love about classic double chocolate cookies while making just enough for a few people.
It’s ideal for small households or anytime you want something quick and satisfying. Because the dough doesn’t need chilling, you can go from mixing to oven in minutes.
Ingredients
- Unsalted butter – if using salted butter, omit the added salt in the recipe.
- Brown sugar and granulated sugar – brown sugar adds chew and depth of flavor.
- One egg yolk (save the white for another use).
- Vanilla extract for flavor.
- All-purpose flour – whisk first and spoon into your measuring cup for accuracy.
- Cocoa powder – Dutch-process yields a richer chocolate flavor; sift to remove lumps.
- Baking soda for lift.
- A pinch of salt to balance sweetness.
- A teaspoon of milk to help the dough come together.
- Chocolate chips – dark or semi-sweet work well.
Method – with Photos
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, cream the softened butter with the brown and granulated sugars until smooth. A hand mixer or sturdy spoon works depending on butter softness.
- Mix in the egg yolk and vanilla. Use only the yolk to avoid excess spread and an eggy flavor.
- Add the flour, cocoa powder, baking soda and salt. Start mixing on low if using a mixer so dry ingredients don’t scatter. The dough will be thick.
- Stir in the milk to help bind the dough.
- Fold in the chocolate chips, reserving 1–2 tablespoons to press onto the tops after baking if desired.
- Shape the dough into 6–8 balls and space them about 2 inches apart on the prepared sheet.
- Bake for about 9–13 minutes, depending on your preference and oven—remove when the tops just look set for gooey centers or wait until fully set for slightly firmer cookies.
- Let cookies cool on the sheet for at least 10 minutes. If you reserved chips, press a few onto each cookie while they’re still warm for an attractive finish.
Recipe Tip
For the best presentation, press a few extra chocolate chips onto each cookie as soon as they come out of the oven so the chips melt slightly and create that classic, glossy finish.
More Small Batch Recipes to Love
- Small Batch Chocolate Chip Cookies
- Small Batch Oatmeal Chocolate Chip Cookies
- Small Batch Brownies – made in a loaf pan
- Small Batch Vanilla Cupcakes – makes six cupcakes with frosting
Small Batch Chocolate Cookies
Rate Recipe
Print Recipe
Equipment
-
Cookie Sheets
Ingredients
- 1/4 cup unsalted butter (56 grams), softened but not melting
- 1/4 cup brown sugar (52 grams)
- 3 tablespoons granulated sugar (38 grams)
- 1 large egg yolk, just the yolk – not the whole egg
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour (62 grams)
- 3 tablespoons cocoa powder (15 grams), Dutch process recommended
- 1/4 teaspoon baking soda
- pinch salt
- 1 teaspoon milk
- 1/2 cup chocolate chips (about 90 grams)
Instructions
-
Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper or a silicone mat.
-
Beat the butter, brown sugar and granulated sugar together until creamed.
-
Add the egg yolk and vanilla and mix until combined.
-
Add the flour, cocoa, baking soda and salt. Mix on low to start; the dough will be thick. Sift cocoa if it’s lumpy.
-
Stir in the milk.
-
Fold in the chocolate chips, saving a few to press onto the tops after baking.
-
Shape the dough into 6–8 balls and place them at least 2 inches apart on the prepared sheet.
-
Bake in the center of the oven for 10–13 minutes, until the tops look just set.
-
Remove from oven and let cool on the baking sheet for at least 10 minutes. Add reserved chips to the warm tops if desired.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Nutrition: Nutrition info is an estimate per cookie assuming 6 uniform cookies; yields may vary if you make 7–8 cookies.
Nutrition
Like this recipe? Rate and comment below!