Calling all chocolate lovers—this is the ultimate cookie recipe for you! These chewy double chocolate chip cookies are rich, gooey, and packed with melty chocolate in every bite. With crisp edges, a soft and fudgy center, and an intense chocolate flavor, they satisfy your cravings in just 20 minutes. No mixers, no chilling overnight, and no baking a full batch when all you want is one…or maybe two.
Sometimes, you just need a cookie without the hassle of making a whole batch. That’s where these soft and chewy chocolate cookies come in. This small-batch recipe is ideal for late-night cravings, a post-dinner treat, or a quick pick-me-up. Chances are, you already have all the ingredients in your pantry, so let’s skip the wait and get straight to baking: one bowl, two cookies, pure happiness.
Ingredients:
Unsalted Butter: Melted butter is what gives these cookies their chewy centers and buttery flavor. If all you have is salted butter, no worries—just omit the salt later. Want to switch it up? Try browned butter for a nutty depth that will make you swoon.
Light Brown Sugar: This is where the magic happens. Brown sugar adds a touch of molasses for a deeper sweetness and soft texture. If you’re out, dark brown sugar works too—just expect an extra caramelized vibe.
Granulated Sugar: A touch of granulated sugar balances the brown sugar’s molasses-heavy sweetness and helps the cookies spread just enough. Skip it if you prefer puffier cookies.
Egg Yolk: The yolk keeps these cookies rich and gooey. Using the whole egg would make the dough too wet, so save that egg white for breakfast tomorrow. Or your dog.
Vanilla Extract: Vanilla adds warmth and depth, making the chocolate flavor shine. If you’re fancy and have vanilla bean paste, use it for extra oomph.
All-Purpose Flour: The backbone of the cookie. Want a gluten-free option? Use a 1:1 gluten-free baking flour blend.
Cocoa Powder: This is where the “double” in “double chocolate” comes from. Opt for Dutch-processed cocoa if you want a deeper, smoother chocolate flavor.
Baking Powder: This gives the cookies a slight lift. No baking powder? Use 1/8 tsp of baking soda in a pinch, but the texture will change a bit.
Cornstarch: A pinch of cornstarch makes the cookies tender and prevents them from getting dry. Skip it if you must, but why would you?
Salt: Just a smidge to balance all that sweetness. For a flavor bomb, top your baked cookies with flaky sea salt. Trust me.
Semisweet Chocolate Chips: The star of the show. You can swap these for milk chocolate, dark chocolate, or even chunks of your favorite chocolate bar. Heck, toss in some white chocolate chips if you’re feeling wild.
Equipment Needed
One of the best things about this recipe is that you don’t need any fancy equipment—just the basics! Here’s what you’ll need:
- Microwave-Safe Bowl: For melting the butter. If you don’t have a microwave, you can melt the butter in a small saucepan on the stovetop.
- Mixing Bowl: A medium-sized bowl works perfectly for mixing all the ingredients. Since it’s a single-serve recipe, no giant bowls are required!
- Whisk or Fork: Use this to mix the melted butter, sugar, egg yolk, and vanilla. A small whisk works best, but a fork does the job just as well.
- Spatula or Spoon: For folding in the dry ingredients and stirring in the chocolate chips. A spatula helps scrape every last bit of dough from the bowl.
- Baking Sheet: A small baking sheet is ideal, but any size will work since you’re only baking two cookies. Line it with parchment paper or a silicone baking mat for easy cleanup.
- Measuring Cups and Spoons: Accuracy is crucial in small-batch baking, so make sure to use proper measuring tools for your wet and dry ingredients.
- Cooling Rack (Optional): For letting the cookies cool slightly before digging in. Let’s be real, though—you’ll probably eat them straight from the pan.
No electric mixers, rolling pins, or cookie cutters are needed. This recipe is as low-maintenance as it gets—perfect for when the cookie craving strikes and you just need cookies now.
Substitutions and Modifications for my Single Serve Double Chocolate Chip Cookies
- Butter: Out of unsalted butter? Use salted and skip the added salt in the recipe. You can also swap for coconut oil or vegan butter for a dairy-free option.
- Egg Yolk: No egg yolk? Try 1 tablespoon of unsweetened applesauce or yogurt as a binding agent.
- Flour: Need gluten-free cookies? Use a 1:1 gluten-free flour blend.
- Sugar Swaps: Swap the light brown sugar for coconut sugar for a slightly caramel-like, unrefined flavor. Or, use all granulated sugar if that’s all you have—it just won’t be quite as soft.
- Chocolate Chips: No semisweet chips? Use dark, milk, or white chocolate, or chop up a chocolate bar. Feeling fancy? Toss in some caramel bits or peanut butter chips
Single Serve Double Chocolate Chip Cookie
Ingredients
- 3 tbsp unsalted butter, melted
- 3 tbsp light brown sugar
- 1 tbsp granulated sugar
- 1 egg yolk
- ¼ tsp vanilla extract
- 5 tbsp all-purpose flour
- 1 ½ tbsp cocoa powder
- ¼ tsp baking powder
- ⅛ tsp cornstarch
- ⅛ tsp salt
- ¼ cup semisweet chocolate chips
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix the Wet Ingredients: In a small bowl, mix the melted butter with the brown sugar and granulated sugar until smooth and glossy. Stir in the egg yolk and vanilla extract.
- Add the Dry Ingredients: Sprinkle in the flour, cocoa powder, baking powder, cornstarch, and salt. Stir just until combined—don’t overmix, or the cookies will be tough.
- Fold in the Chocolate Chips: Gently fold in the chocolate chips, saving a few to press on top for extra prettiness.
- Shape the Dough: Divide the Single Serve Double Chocolate Chip Cookie dough into two equal portions and roll them into balls. Flatten slightly for that classic cookie shape.
- Chill the Dough: Pop the cookie dough in the freezer for 10 minutes. This helps prevent spreading and keeps them thick and gooey.
- Bake: Bake in the preheated oven for 10-12 minutes. The cookies will look slightly underdone, but they’ll firm up as they cool.
- Finish with Flaky Salt: Sprinkle the Single Serve Double Chocolate Chip Cookies with flaky sea salt while they’re still warm. This step is non-negotiable for that sweet-salty perfection.
Video
Nutrition
Single Serve Double Chocolate Chip Cookie Tips and Tricks:
- Measure Accurately: Especially with small-batch recipes, accurate measurements are key. A tiny bit too much or too little can make a big difference when you’re working with such small quantities. Use a kitchen scale if you can!
- Don’t Skip the Chill: Freezing the dough for 10 minutes might seem unnecessary, but trust me—it’s the secret to thick, gooey cookies that don’t spread into a pancake.
- Press Chocolate Chips on Top: After shaping the dough, press a few extra chocolate chips on top for those Insta-worthy cookies. They’ll look bakery-fresh!
- Underbake for Gooey Centers: Pull the cookies out when the edges are set but the center still looks slightly underdone. They’ll continue to cook on the hot baking sheet.
- Experiment with Mix-Ins: Try adding a sprinkle of espresso powder for extra depth, a handful of crushed pretzels for crunch, or even a swirl of peanut butter in the dough.
Storage Instructions
- Storage: If by some miracle you don’t eat both cookies, store them in an airtight container at room temperature for up to 2 days.
- Reheating: Microwave the single serve double chocolate chip cookie for 8-10 seconds to revive that fresh-out-of-the-oven warmth and gooeyness.
More of my recipes
Do you LOVE Easy Recipes?! Check Out More of my Favorite Easy Recipes:
- Easy Christmas Crack Recipe (with VIDEO)
- Single Serve Chocolate Chip Cookies: Quick & Delicious Recipe for One
- Easy Meatball Sliders Hawaiian Rolls Recipe
Conclusion
These single serve double chocolate chip cookies are a total game-changer. They’re quick, easy, and totally indulgent—the ultimate solution for those “I need chocolate NOW” moments.
If you love this recipe, share it with your chocolate-loving friends and tag me on Instagram or TikTok @munchiesbymallory! And don’t forget to pin this recipe for later—because trust me, you’ll be coming back for it.
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