Small Batch Double Chocolate Chip Cookies
These thick, chewy double chocolate chip cookies are made with Dutch cocoa, brown sugar, and bread flour for extra structure. The easy one-bowl dough makes six cookies with rich chocolate flavor in every bite, and they’re ready in about 10 minutes after a quick chill.
Servings: 6 Cookies
Calories: 214kcal
Ingredients
- 3 ½ tablespoons unsalted butter, room temperature
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ⅓ cup, plus 1 tablespoon bread flour
- 2 tablespoons unsweetened cocoa powder Dutch process or natural
- ¼ teaspoon baking soda
- ¼ cup semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, add the butter, both sugars, and salt. Use a hand mixer to mix on medium-high speed until combined — about 2 minutes. Scrape the sides of the bowl as needed.3 ½ tablespoons unsalted butter, room temperature, 1/4 cup light brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon salt
- Add in the egg yolk and vanilla and mix until combined for another 15 to 20 seconds. Scrape the sides of the bowl as needed.1 large egg yolk, 1/2 teaspoon vanilla extract
- Sprinkle the flour, cocoa powder, and baking soda over the wet ingredients. Mix the cookie dough on low until combined and no dry streaks remain. Switch to a spoon or sturdy spatula, add the chocolate chips, and mix. Hand mixing keeps the chips whole and works best for the thick dough.1/3 cup, plus 1 tablespoon bread flour, 1/4 teaspoon baking soda, 1/4 cup semi-sweet chocolate chips, 2 tablespoons unsweetened cocoa powder
- Cover and refrigerate the dough for 30 minutes. You can chill it longer, which will yield a cookie that is thicker and chewier, with the same great flavor.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with parchment paper.
- Use a medium cookie scoop to portion the dough into 6 equal dough balls. The cookie scoop will be generously filled. Place 2 inches apart on the prepared baking sheet. If the tops of the cookies look bare, press a few extra chocolate chips on top. You can also do this as soon as they come out of the oven.
- For an extra chewy and doughy cookie, bake for 10 minutes. For a cookie with caramelized, crisp edges, bake for 13 minutes. I usually pull mine out at around 11 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cookies covered at room temperature for up to 3 days. After that and they will start to lose their chew.
A few chocolate chips may sneak out of the dough. Just press them back in.
For perfectly round cookies, as soon as they come out of the oven, swirl them around the inside of a larger, round cookie cutter.
Notes
- Serving Size - This is a small batch recipe that can be doubled. If so, I recommend 2 egg yolks vs. one whole egg.
- Bread Flour - This will make the cookies sturdy, extra chewy, and thick. If you don't have bread flour, all-purpose flour will work fine.
- Cocoa Powder - I always use Dutch cocoa for its deep chocolate, non-acidic flavor. For this recipe, either natural or Dutch will work.
- Brown Sugar - Light brown sugar is my recommendation so the chocolate flavor comes through.
- Chilling - This is a must for cookies that don't overspread and stay thick. 30 minutes is all the dough needs.
- Make Ahead - You can make the dough ahead of time and keep it in the fridge for up to 2 days. The more this dough chills, the thicker and chewier the cookie will be, and it still has great flavor. I prefer the 30-minute chill to get the caramelized edges.
- Freezing the Dough - After the cookie dough has chilled (this is still a must so the dough develops flavor), portion into dough balls, and gently place in a freezer bag and squeeze out extra air. Freeze for up to 3 months. They can be baked frozen with a couple of extra minutes added to the bake time.
- Freezing Baked Cookies - Place in a freezer bag, squeeze out extra air, and freeze for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 214kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 149mg | Potassium: 99mg | Fiber: 2g | Sugar: 16g | Vitamin A: 249IU | Calcium: 22mg | Iron: 1mg