This easy, small batch recipe makes just three perfect Double Chocolate Cookies. You don’t need an electric mixer and they’re ready to eat in under 30 minutes.
Quick Look Single Serve Chocolate Cookies
- ⏱ Prep time: 18 minutes
- 🔥 Cook time: 12 minutes
- ⏳ Total time: 30 minutes
- 🍪 Serving: 3 cookies
- 🍂 Flavour profile: soft and chewy with a rich chocolate flavour.
- 👌 Difficulty: Easy
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Craving the perfect chocolate cookie? But maybe you don’t want 16 cookies sitting on your kitchen bench? I’ve got you.
My easy Single Serve Double Chocolate Cookie recipe makes just three perfect cookies just like my Single Serve Chocolate Chip Cookie recipe. It’s a super simple no mixer recipe that anyone can make.
It’s a wonderful small batch recipe that will make a cookie for you, one for your partner, roommate or friend and an extra one (because let’s be real, one cookie is never enough.)
You can expect a soft and chewy cookie that spreads perfectly in the oven as it bakes. It’s brimming with chocolate flavour from cocoa powder and big chunks of hand-cut chocolate. Don’t forget to sprinkle over a generous handful of sea salt.
Why you will love this recipe
- Quick and easy: This is a simple no mixer, one bowl cookie recipe.
- Small batch: My recipe makes just three delicious chocolate cookies using simple ingredients.
- Soft and chewy: These cookies are soft, chewy and filled with dark chocolate chunks.
- Ready in 30 minutes: Perfect for when you need a cookie fix stat.
Recipe testing
A few years ago I went deep into small batch baking and developed some of my favourite recipes. I create a Small Batch Brownie recipe to feed four, a Small Vanilla Cake perfect for gifting and my oh-so-popular Single Serve Chocolate Chip Cookie recipe.
So I felt it was high time to make a chocolate version of my no mixer three cookie recipe. Instead of a thick cookies like my NYC Double Chocolate Cookies, I wanted something more akin to my Triple Chocolate Cookies – flatter, but equally soft and chewy.
My first attempts were a little lacklustre, dry and crumbly. But after reducing the cocoa powder, going with ALL brown sugar and swapping the chocolate chips for chocolate chunks, I was met with maybe the best chocolate cookies ever.
These are now on repeat in my house.
Key ingredients
My Small Batch Chocolate Cookie recipe requires only just a few, pantry staple ingredients. Here’s a list of the key ingredients you’ll need, including any substitutions you can make.
- Unsalted butter: This recipe requires only a small portion of butter – I prefer to use unsalted so I can go heavy on the sea salt flakes. But if you only have salted butter, it is so fine to use that!
- Brown sugar: I tested this recipe using different combinations of sugars (caster sugar and brown) but preferred the texture and the simplicity of using just brown sugar.
- Egg yolk: You only need one egg yolk for this recipe rather than a whole egg. I always use large eggs for my recipes.
- Cocoa powder: You can use any unsweetened natural cocoa powder in this recipe. For the cookie pictured here, I’ve used Dutch processed cocoa powder because I love the dark colour.
- Dark chocolate: I tested this recipe with chocolate chips but I preferred the gooey pockets that come from chopping up a block of chocolate by hand. I like to use a 50-70% cocoa dark chocolate, but you can use whatever you like – even milk chocolate chunks or white chocolate chips. Or peanut butter chips!
See the recipe card below for the full list of ingredients and quantities.
How to make Single Serve Chocolate Cookies
Here’s a quick snapshot with step-by-step photos showing how to make my easy Double Chocolate Chip Cookies. Keep in mind that the full method is detailed in the recipe card below.
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Step 1: In a small mixing bowl, mix together the melted butter and brown sugar.
Step 2: Add the egg yolk and vanilla extract. Stir briefly just to combine.
Step 3: Add plain flour, cocoa powder and baking soda. Stir until a soft chocolate cookie dough forms.
Step 4: Stir through chocolate chunks.
Step 5: Divide the cookie dough into three – approximately 55 grams of cookie dough each.
Step 6: Bake cookies for 12 minutes or until they’ve spread out. Bang the pan a few times to help them deflate. Sprinkle with sea salt.
Storage and make-ahead instructions
Storage: Keep these cookies in an airtight container at room temperature.
Make-ahead: You can easily make these cookies a day or two in advance. If you want to make them weeks in advance, consider rolling and then freezing the cookie dough. You can then thaw the cookie dough balls at room temperature for 15-30 minutes depending on your climate. Then just bake as per the instructions below. If they are still a little frozen, you can add a minute or two to the baking time.
Double Chocolate Cookies FAQs
Absolutely. Or you can make a batch of my Chocolate Fudge Cookies and simply freeze any leftover cookie dough to bake later.
If you are looking for a thick single serve cookie, consider chilling the cookie dough for 1-2 hours before baking. A few extra chocolate chunks will also prevent the cookies from spreading too much as they bake.
For ease, try my Single Serve Chocolate Chip Cookie recipe which makes three perfect choc chip cookies.
More small batch recipes to try
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Single Serve Double Chocolate Cookie Recipe
Three perfectly chewy Double Chocolate Cookies.
Ingredients
- 30 grams (2 tablespoons) unsalted butter
- 45 grams (1/4 cup) brown sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 35 grams (1/4 cup) plain flour or all purpose flour
- 10 grams (2 tablespoons) cocoa powder (see notes)
- 1/4 teaspoon baking soda
- 40 grams (1/4 cup) dark chocolate (50-70% cocoa), roughly chopped
- Sea salt flakes
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a medium mixing bowl, add butter. Heat in the microwave, stirring every 10 seconds, just until it is melted and smooth. It shouldn’t be hot.
- Add brown sugar and stir with a spatula to combine. Add vanilla and egg yolk and stir to combine. Add flour, cocoa powder, baking soda and stir until a soft cookie dough forms.
- Stir through chocolate chunks. Divide the cookie dough into three (approximately 50-55 grams per cookie) and roll into a smooth ball using your hands. Place cookie dough on prepared oven trays, leaving room for the cookie to spread as they bake.
- Bake cookies for 11-12 minutes. Remove the cookies from the oven and bang the pan a few times to help them deflate. While the cookies are still warm, sprinkle cookies generously with sea salt.
- Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
Unsalted butter: This recipe requires only a small portion of butter – I prefer to use unsalted so I can go heavy on the sea salt flakes. But if you only have salted butter, it is so fine to use that!
Cocoa powder: You can use any unsweetened natural cocoa powder in this recipe. For the cookie pictured here, I’ve used Dutch processed cocoa powder because I love the dark colour.
Dark chocolate: I tested this recipe with chocolate chips but I preferred the gooey pockets that come from chopping up a block of chocolate by hand. I like to use a 50-70% cocoa dark chocolate, but you can use whatever you like – even milk chocolate or white chocolate!
Storage: Keep these cookies in an airtight container at room temperature.
Make-ahead: You can easily make these cookies a day or two in advance. If you want to make them weeks in advance, consider rolling and then freezing the cookie dough. You can then thaw the cookie dough balls at room temperature for 15-30 minutes depending on your climate. Then just bake as per the instructions above. If they are still a little frozen, you can add a minute or two to the baking time.
Nutrition Information
Serving Size: 1 cookie Calories: 276 Sugar: 19.7 g Sodium: 115.2 mg Fat: 15.3 g Carbohydrates: 32.8 g Protein: 3.6 g Cholesterol: 83.8 mg
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Neve says
Hello, if i wanted to make 9 of these or 12 cookies how would i go about that would the cooking time/temp be different? Thank you
Jessica Holmes says
Hi Neve, you could definitely double this recipe – cooking and temp time won’t change. But you might find it easy to use my Chocolate Fudge Cookie recipe which makes 16 cookies.
Holly says
SO GOOD!! Made today 🙂
Jessica Holmes says
I’m so glad you enjoyed these Holly!
Josh says
Tried them, loved them! Thank you
Jessica Holmes says
Yay! So happy to hear that Josh!