Small Batch Double Chocolate Chip Cookies
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These small batch double chocolate chip cookies are thick, chewy all the way through, and packed with deep chocolate flavor. The dough is made in one bowl, with Dutch cocoa to add richness, plus brown sugar and bread flour to give each cookie that extra-chewy bite. Best of all, the recipe makes just 6 cookies, so it’s perfect when you want a small batch without pulling out the stand mixer.
Double Chocolate Cookies: The Details
- Yield: 6 Cookies
- Total Time: 53 minutes (includes 30-minute chill)
- Flavors: Serious chocolate flavor from Dutch cocoa, and no sharp acidic notes
- Texture: Hefty cookies that are chewy all the way through with snaps of chocolate chips
- ✨Why Bake These: A no-fuss, one-bowl cookie recipe for chocolate cravings, ready in under an hour
I don’t do chocolate cookies halfway, and my Andes mint cookies and chocolate thumbprint cookies are proof. So when I set out to make a double chocolate version of my OG small batch chocolate chip cookies, they needed to meet the same expectations.
These small batch cookies are substantial — in taste and texture. They’re not dainty cookies that rely on underbaked centers for chew.
In testing, the obvious move of swapping cocoa powder for equal parts flour didn’t work. Cocoa powder doesn’t provide the same structure, especially in such a small batch. Pulling just one tablespoon of flour from the original recipe was enough to get the ratio right to yield cookies that bake up rich, chewy, and sturdy without feeling dry.
Dutch cocoa gives the cookies their bold, unmistakable chocolate flavor, while brown sugar and bread flour work together to make sure the cookies are tender all the way through. And the result is a small batch of chocolate cookies that feel easy to make but still deliver like a full-on bakery cookie.
How To Make Double Chocolate Cookies
Add both sugars, salt, and butter to a mixing bowl. Cutting the butter into cubes makes combining easier and faster.
Use a hand mixer to mix until creamy, then add the egg yolk and vanilla. The wet ingredients won’t take long to mix, and you just want to make sure that the egg is fully incorporated.
Next, sprinkle the flour, cocoa powder, and baking soda over the top. Keep using the hand mixer to combine the dough. Expect a thick dough as it comes together.
I like to switch to a spoon or sturdy spatula to mix in the chocolate chips to keep them intact. Otherwise, the hand mixer is likely to break up the chips into little pieces.
Give the dough time to chill in the refrigerator so it can hydrate and develop flavor. The chill also keeps the cookies from over-spreading when baked.
Portion the dough into six balls and press them onto a baking sheet. This is where a cookie scoop comes in handy to take the guesswork out of equal portions.
As the cookies get close to the end of baking, they’ll start to spread just the right amount and get all the little cracks on top. Once you start to see this, you’ll know they are close to done. The centers will still look bubbly, but the edges will be set. That’s your cue to take them out.
Erin’s Chocolate Cookie Tips
- Natural cocoa powder will also work. Even though I prefer Dutch process, because the cookies have baking soda, natural cocoa will bake just fine as a substitution.
- Make more cookies with the leftover egg white. My flourless chocolate cookies use one egg white and are a great option to make an extra-chocolatey addition to your cookie tray.
- Add chopped nuts or change the chocolate chips for flavor options. Two to three tablespoons of chopped walnuts or pecans would be a great mix-in. Or swap the chocolate chips for butterscotch chips or toffee bits.
Did You Make It? Let’s Hear About It!
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If you also love a good chocolate chip cookie snap, let me know! Leave a rating and a comment below — it helps other chocolate lovers find their way here too.
Small Batch Double Chocolate Chip Cookies
by Erin Cernich
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.
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 Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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