Friday, April 24, 2020

Small Batch Double Chocolate Chip Cookies

The response to my Small Batch recipes has been so positive that I'm keeping them coming as requested by YOU!

Here are Small Batch Double Chocolate Chip Cookies featuring a rich cocoa-laden cookie dough and dark chocolate chunks for super soft and chewy cookies!

Other small batch recipes include:

      Small Batch Fudge Brownies (the most popular recipe on the blog this month!)

These EASY Double Chocolate Chip Cookies come together so quick and makes about 10 perfect chocolaty cookies! You can bake them right away without chilling the dough, but a little bit of chill time (even 20 minutes) will make thicker fudgier cookies.

There's no mixer required - just a bowl and a spatula!

Which cocoa powder is best for baking?

You can use either natural cocoa powder or Dutch process cocoa powder - either will work in this recipe since the acidity of the brown sugar will react with the baking soda even if you use Dutch cocoa. Of course, if you use a lighter-coloured natural cocoa the colour of the cookies will be lighter but the flavour will be lovely! I often prefer natural cocoa in recipes, especially brownies.

What do these taste like?

Well, they are buttery, not-too-sweet and so dang chocolaty! They are rich and delicious with tender shortbread like edges and soft chewy insides. Since this recipe makes only about 8 or 10 cookies, it means that you don't have to worry about any going stale because there's just enough that you can eat them all up while they're still fresh!

I know you'll love them, and if you make them, leave a comment to let me know how they went!

Small Batch Double Chocolate Chip Cookies
makes 8-10 cookies

¼ cup (56g) unsalted butter, softened

½ cup (110g) packed light brown sugar
1 tsp (5ml) pure vanilla extract
¼ tsp salt
1 large egg yolk
¼ tsp baking soda
½ cup (71g) all-purpose flour
2 tbsp (12g) cocoa powder
½ cup (85g) dark chocolate callets (I also love these bittersweet callets)

Preheat oven to 350°F. Line a large baking sheet with parchment paper. 

Beat together butter, brown sugar, vanilla and salt in a small bowl with a spatula until smooth and creamy. Mix in egg yolk and baking soda. Combine flour and cocoa to remove any lumps and then fold it in. Fold in chocolate.

Roll heaped tablespoons of dough into balls and place onto prepared baking sheet spacing them 2 inches apart. Flatten slightly. Bake for 8-10 minutes until puffed, set around the edges but still soft in the middle. Transfer to a wire rack to finish cooling, but definitely eat a few while they are warm!

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  1. Mine don’t look as pretty as the ones from the photos hehe but they’re delicious! And super easy to make! Thanks for the recipe :) greetings from Mexico :))

    1. haha! That's ok as long as they are delicious. Many people have made them and they look just like this!

  2. These are honestly some of the best cookies I’ve ever tasted

  3. Wat can v use instead of egg

    1. This recipe requires egg. You can try with a flax egg, but I have not tested that.

  4. I made these already 2 times and Im making them again in 2 weeka for my nephew. They are so soft and rich in cocoa flavour. Love them ☺

  5. Amazing! Finally a great cookie recipe that hold up! My husband loved them! Thank you for sharing