Have a chocolate craving, but don’t want to make a whole batch of cookies? This double chocolate small batch cookie recipe is just what you need. Eat what you can, freeze some if needed, but you’re just 30 minutes from ooey gooey double chocolate cookies.
You can also make these Small Batch Peanut Butter Cookies.
How will these 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 this easy double chocolate small batch cookie recipe comes in. It makes enough cookies to make it worth it to turn your oven on, it’s enough to 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 ooey gooey 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 these cookies so good?
- Butter
- Turbinado sugar
- Dark brown sugar
- Egg
- Dark cocoa powder
- All purpose flour
- Baking soda
- Baking powder
- Kosher salt
- Semi sweet chocolate chips
How do I make these small batch cookies?
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.
Expert Tip: 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.
Expert Tip: 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.
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.
Expert Tip: 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.
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 sit to cool for at least 10-15 minutes.
Expert 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 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.
FAQ
How do you make double chocolate cookies from scratch?
Read the recipe for full directions, but cookie recipes usually include creaming (or mixing well) butter & sugar, then adding an egg &/or vanilla, then dry ingredients that include flour, baking soda & powder, and salt. Then add-ins like oats, chocolate chips, nuts, or dried fruit.
What does baking soda do in cookies?
Baking soda is a leavener, so it makes for soft, fluffy cookies.
Did you make these small batch cookies? Leave me a comment & rating to share how they turned out!
Small Batch Chocolate Cookies
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.
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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!