This dark chocolate cookies recipe is perfect if you need cookies, but don't want to make a whole batch of cookies, they take just 30 minutes and freeze well. Also make these Small Batch Peanut Butter Cookies or a Single Serving Chocolate Chip Cookie.
[This dark chocolate cookies recipe was originally posted in April 2020. It has been updated with cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]
Table of contents
How will these delicious cookies make your life easier?
I like to have desserts at home all the time. Homemade cookies are my favorite, but the reality about cooking for one means that I either get sick of or throw out the treats I make, because it's hard to eat them all before they go bad.
That's where these dark chocolate cookies come in. It makes enough cookies to make it worth it to turn your oven on, last you a week, let you freeze some (without completely filling your freezer), or make enough to give away to a couple loved ones.
Plus these cookies are made with baking pantry staples like eggs, butter, sugar, flour, and chocolate. You'll probably be able to make them without planning ahead of time.
Not in the mood for gooey dark chocolate cookies? How about these easy dipped Oreo cookies, Peanut Butter Chia Pudding, PB Caramel (to dip fruit, graham crackers, or cake into), or this Skillet Peach Crumble.
What makes this chocolate cookie recipe so good?
- Butter
- Turbinado sugar
- Dark brown sugar
- Egg
- Dark cocoa powder
- All purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Dark chocolate chips
How do I make double chocolate cookies?
Start your dark chocolate cookies by preheating your oven to 425 degrees.
In stand mixer or large mixing bowl, cream softened butter, sugar, dark brown sugar by mixing it together on medium speed. Mix for 2-3 minutes, or until well incorporated. Once mixed together, add egg. Mix until incorporated.
Add all purpose flour, dark cocoa powder, baking powder and soda, salt to mix. Mix together on low, until flour is all incorporated.
Add dark 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.
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 dark chocolate cookies sit to cool for at least 10-15 minutes.
Substitutions/Tips
- 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 ¼ 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 dark chocolate cookies recipe. If you have a chocolate bar on hand, chop that up and replace ½ the chocolate chips with equal parts chopped chocolate. I used a chopped 70% chocolate bar in this recipe.
- Other great add-ins: chopped nuts, dried fruit.
FAQ
It really depends on what kind of chocolate you like best. Personally, I like semi-sweet or dark chocolate in cookies. These dark chocolate cookies are perfect for people who like dark chocolate.
Softened butter is important to make good cookies because it incorporates really well with the sugar, as is adding baking soda to make your cookies rise slightly and get fluffy. Good chocolate is also really important to make good cookies.
What can I make with leftover ingredients?
- Eggs: Chorizo Breakfast Casserole, Banana Blueberry Oatmeal Muffins, Single Serving Baked Oatmeal Cups.
- Chocolate Chips: Chocolate Covered Strawberries, Blueberry Chocolate Muffins, Protein Balls with Peanut Butter
- Dark Cocoa Powder: you can substitute it for cocoa powder, but dark cocoa powder is especially good in no bake cookies.
Did you make these dark chocolate cookies? Leave me a comment & rating to share how they turned out!
Dark Chocolate Cookies (small batch)
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
- ⅓ cup salted sweet cream butter softened
- ¼ cup turbinado sugar or granulated white sugar
- ¼ cup dark brown sugar
- 1 medium sized egg
- 1 Tablespoon dark cocoa powder I used Hershey's Special Dark
- ¾ cup all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt plus more for top of cookies
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 425.
- In stand mixer, or large mixing bowl, cream ⅓ cup softened butter, ¼ c turbinado sugar, ¼ 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 ¾ c all purpose flour, 1 tablespoon dark cocoa powder, ¼ teaspoon each baking powder and soda, ⅛ teaspoon salt to mix. Mix together on low, until flour is all incorporated.
- Add 1 cup dark 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 ¼ 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 ½ the chocolate chips with equal parts chopped chocolate. I used a chopped 70% chocolate bar in this recipe.
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Lisa | Garlic & Zest says
It's that little sprinkle of salt on top that makes these glorious cookies sing! Thank you so much for this small batch recipe -- it's just my husband and I and if I made 48 cookies -- we'd end up eating them all. This is just perfect for our sweet tooth!
Rebecca says
right! no better way to get yourself to hate cookies than to feel like you have to eat 12+
Candice says
When I saw that these were small batch cookies, I just had to make them! They are so easy to make, love that the mixer does all the work. And yum! Great cookies!
Rebecca says
great to hear!
Cate says
These cookies look absolutely perfect! Perfect for a chocoholic like me. 🙂 Saving!
Rebecca says
right? same here
Kavita Favelle says
I prefer making small batches too, if we make too many we eat too many! These look just gorgeous!
Rebecca says
thanks!
Angela says
What a great recipe for when you need something sweet. No need to worry about eating a whole batch! I love double chocolate!
Rebecca says
exactly!
Tania | Fit Foodie Nutter says
Love this recipe and the small batch quantity too! It'll be perfect for my small family of two. So looking forward to trying this.
Rebecca says
yay!