These double chocolate chip cookies are irresistibly soft and chewy, made with cocoa powder and melty chocolate chips. And unlike larger batch cookie recipes, this small batch dessert is perfectly portioned for just one sheet of cookies.
Oh how I love this double chocolate cookie recipe...it is just the perfect combo of thick and scrumptious chocolatey goodness. Don't get me wrong; I straight up love a good batch of chocolate chip cookies too, but some days just require double chocolate cookies instead, am I right? And these easy small batch cookies are the best. (Tip: they are amazing with a cup of coffee, or a cold glass of milk.)
If you're cooking for one and want to have some extras on hand, they freeze and rewarm beautifully. That is, if you have any extras left to save. I usually don't. 😉
🌿 Ingredients
I like to use semisweet chocolate chips or mini chips, and unsweetened cocoa powder for this recipe.
See recipe card below for exact quantities.
📝 Instructions
💭 FAQ
To ensure your double chocolate cookies are soft and chewy, don't leave out the cornstarch as it'll help with a softer texture. And, make sure to chill the dough before you bake your cookies (otherwise they may spread and lose their chewiness.)
Yes; if you don't have any cocoa powder on hand you can use half of a 3.5 ounce dark chocolate bar instead. Simply warm the chocolate in the microwave just until it melts and then mix it in with the chocolate chips. You may also want to cut back on the butter in the recipe and use about ¾ of the amount since you'll have added fat from the chocolate bar.
Semisweet chocolate chips or mini chips work best for chocolate chocolate chip cookies to offset the sweetness of the white and brown sugar. You could also substitute milk chocolate, white chocolate or mint chocolate chips depending on flavor preference.
Yes! You can make gluten free double chocolate chip cookies by substituting all-purpose gluten free flour for the regular flour.
🍳 Recipe
Small Batch Soft & Chewy Double Chocolate Chip Cookies
Ingredients
Equipment
Method
- Whisk the flour, cocoa, cornstarch, salt and baking soda in a large bowl and set aside.1 cup all-purpose flour, ⅓ cup cocoa powder, 1 teaspoon cornstarch, ½ teaspoon sea salt, ½ teaspoon baking soda
- Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and egg while beating for another 30 seconds.½ cup unsalted butter, ½ cup white sugar, ⅓ cup packed light brown sugar, 1 teaspoon vanilla extract, 1 large egg
- Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips.6 ounces semi-sweet chocolate chips
- Place the batter in the refrigerator and chill for a minimum of 2 hours, or overnight. Tip: to chill the dough faster, divide into 2 separate bowls.
- Center a rack in the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper. Place rounded tablespoonfuls of batter at least 2 inches apart and bake for 11-12 minutes, rotating the cookie sheet once. Remove the from the oven once the edges are just starting to set (the middle should still look soft and will continue to cook out of the oven; don't over bake.)
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack using a spatula.
- Enjoy the cookies while they're warm; there's nothing better!
Nutrition
Notes
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