Go Back
close up of a cut double chocolate cookie with more in the background
Print

Small Batch Chocolate Cookies

Have a chocolate craving, but don't want to make a whole batch of cookies? This small batch cookie recipe is just what you need. Eat what you can, freeze some if needed, but you're just 20 minutes from ooey gooey double chocolate cookies.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 5 cookies
Author Rebecca

Equipment

  • large mixing bowl OR stand mixer
  • (if not using stand mixer, use a hand mixer)
  • Measuring Cups
  • Measuring Spoons
  • rubber spatula
  • Cookie sheet
  • Parchment Paper or Silicone Baking Sheet

Ingredients

  • 1/3 cup salted sweet cream butter softened
  • 1/4 cup turbinado sugar or granulated white sugar
  • 1/4 cup dark brown sugar
  • 1 medium sized egg
  • 1 Tablespoon dark cocoa powder I used Hershey's Special Dark
  • 3/4 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt plus more for top of cookies
  • 1 cup semi sweet chocolate chips

Instructions

  • Preheat oven to 425.
  • In stand mixer, or large mixing bowl, cream 1/3 cup softened butter, 1/4 c turbinado sugar, 1/4 c dark brown sugar by mixing it together on medium speed. Mix for 2-3 minutes, or until well incorporated.
  • One butter and sugar are combined, turn off mixer, and add 1 medium sized egg. Mix until incorporated.
  • Add 3/4 c all purpose flour, 1 Tbsp dark cocoa powder, 1/4 tsp each baking powder and soda, 1/8 tsp salt to mix. Mix together on low, until flour is all incorporated.
  • Add 1 cup semi sweet chocolate chips to cookie dough. Fold into dough with a rubber spatula.
  • Divide dough into 5-6 large pieces. Form each piece into a round ball, and place, evenly spaced out, on a large cookie sheet with a silicone mat or parchment paper. Sprinkle a pinch of flaky salt on each cookie.
  • Bake for 5-6 minutes in the middle of the oven. Cookies will be gooey, and shiny, but the dough won't look wet. Sprinkle a pinch of flaky salt on each cookie. Using a rubber spatula, push in edges to form a cookies with even thickness throughout. Let sit to cool for at least 10-15 minutes.
  • Serve with milk.

Notes

  • If you don't have softened butter ready to use, place butter in glass mixing bowl and microwave for 20-30 seconds, or until butter is softened, but no more than 1/4 is melted.
  • Use granulated white sugar if you don't have turbinado sugar (turbinado has a bit molasses in it still), and light brown sugar if you don't have dark.
  • Use your favorite kind of chocolate chips in this recipe. If you have a chocolate bar on hand, chop that up and replace 1/2 the chocolate chips with equal parts chopped chocolate. I used a chopped 70% chocolate bar in this recipe.