Craving an intensely satisfying chocolate treat but don’t want an entire batch of cookies tempting you from the counter? Look no further! This **Single Serve Double Chocolate Cookie** is the ultimate answer to your sweet tooth. It hits all the right notes: incredibly rich, perfectly sweet, wonderfully soft, and delightfully chewy with those coveted crisp edges. Each bite is a symphony of textures, punctuated by luscious pops of melty chocolate chips throughout.
This cookie isn’t just a recipe; it’s a solution. It’s perfect for those moments when a sudden craving strikes, offering instant gratification without the commitment of baking a large batch. The best part? It’s significantly quicker to whip up than traditional recipes and requires absolutely no chilling time, meaning you’re mere minutes away from warm, gooey double chocolate perfection.
If you’re a fan of single-serve desserts, you’ll also adore our mega-popular Single Serve Chocolate Chip Cookie or perhaps my comforting Small Batch Oatmeal Cookies recipe for a different kind of indulgence.
The Quest for the Perfect Single Serve Double Chocolate Cookie
For those who follow my culinary adventures on Instagram, you’re well aware of my profound love for chocolate cookies. They are my absolute go-to treat, and any day that includes a fresh batch is, by definition, a great day. My current favorite way to enjoy them? Warm from the oven, topped with a generous scoop of vanilla ice cream and a decadent drizzle of homemade hot fudge. Pure bliss!
However, my family, bless their hearts, sometimes prefers less intensely chocolatey options, gravitating towards brighter flavors like my lemon cookies or the famously soft Swig sugar cookies. This delightful disagreement sparked an idea: it was time to create a smaller batch version of my beloved chocolate cookie, one that could be enjoyed without baking a dozen at a time, making it perfect for solo indulgence or a cozy treat for two.
I wanted this single-serve version to live up to the high standards and intense hype that my favorite full-sized chocolate cookies truly deserve. Achieving that balance in a miniature scale proved to be more challenging than I initially anticipated. This seemingly simple recipe underwent nearly eighteen rigorous tests to get it just right. From adjusting ingredient ratios to fine-tuning baking times, every detail was meticulously scrutinized. The silver lining? Testing in small batches is considerably easier (and less caloric!) than tackling full-sized ones, which made the extensive experimentation a little more manageable, ha!
Because I’ve dedicated so much time and effort to perfecting this recipe, I’m confident that I can equip you with all the essential tips and clever tricks to ensure your very first batch of these incredible single serve double chocolate cookies turns out absolutely perfect. Get ready to experience cookie perfection, tailor-made for your cravings!
Essential Ingredients for Your Double Chocolate Cookie
Crafting the perfect single serve double chocolate cookie begins with understanding the role of each ingredient. Here’s a detailed look at what you’ll need and why each component is crucial for that unforgettable taste and texture:
- Unsalted Butter: This is the foundation of flavor and texture. Using unsalted butter gives you complete control over the cookie’s saltiness. When melted and then cooled, it contributes to a chewier texture compared to creamed butter.
- Light Brown Sugar: Far more than just a sweetener, light brown sugar is essential for both flavor and moisture. Its molasses content gives these cookies a deep, caramel-like sweetness and is key to achieving that wonderfully moist and chewy interior. Remember to gently pack it into your measuring cup and level it off.
- Egg Yolk: The star of richness! Using just the egg yolk (without the white) adds incredible richness and helps bind the cookie dough together, contributing to its dense, fudgy texture. Don’t waste those whites—they’re perfect for meringue cookies or a light omelet.
- Vanilla Extract: While optional, a dash of vanilla extract elevates the overall flavor profile. It doesn’t just add its own sweet aroma; it also enhances and deepens the chocolate notes, making the cookie taste even more luxurious.
- All-Purpose Flour: Provides the necessary structure to your cookies. Accurate measurement is paramount here; too much can lead to a dry, cakey cookie, while too little might result in excessive spreading.
- Dutch Process Cocoa Powder: This is truly the “secret ingredient” for these double chocolate cookies! Dutch-processed cocoa powder has been treated with an alkali to reduce its acidity, resulting in a smoother, less bitter chocolate flavor and a stunningly dark, rich color. It interacts beautifully with baking soda for the perfect rise and tender crumb.
- Baking Soda: Our primary leavening agent. Fresh baking soda helps create a slightly puffy, wonderfully soft cookie. Always make sure your baking soda is fresh for optimal results – you can test it by mixing a small amount with vinegar; if it fizzes, it’s good to go!
- Salt: Don’t underestimate the power of salt! A pinch of salt balances the sweetness and remarkably enhances all the other flavors, especially the deep chocolate. Adjust the amount based on whether you’re using salted or unsalted butter. A sprinkle of flaky sea salt on top after baking can also add a gourmet touch.
- Chocolate Chips: The “double” in double chocolate! These add extra pockets of molten chocolate goodness throughout the cookie. Using good quality chocolate chips will significantly impact the final taste and melt of your cookie. Feel free to use semi-sweet, dark, or even milk chocolate chips based on your preference.
How to Make the Ultimate Single Serve Double Chocolate Cookie
While the full detailed recipe is outlined below, here are my top essential tips and a step-by-step guide to ensure your single serve double chocolate cookie turns out perfect every single time. Precision and a little bit of technique go a long way!
Number 1 Tip: Measure Precisely for Perfection! This is perhaps the most crucial step for any baking, especially for small batch recipes where ratios are sensitive. If you have a food scale, now is the time to use it! Switch the recipe to “metric” and add ingredients directly to the bowl using those numbers – this method eliminates the guesswork of measuring cups and ensures the most accurate amounts. If you’re using traditional cups and spoons, always make sure to level off the tops completely with a straight edge (like the back of a knife) to get the exact quantities.
- Accurate Butter Measurement: Butter sticks are not always wrapped evenly, which can lead to slight inaccuracies if you just eyeball it. To ensure you have precisely the right amount, cut your butter from the middle of the stick, or ideally, weigh it.
- Cool the Melted Butter Completely: After melting your butter, allow it to cool down to room temperature before you combine it with the sugars. This step is vital to prevent the dough from becoming oily and to ensure a smooth, emulsified mixture when the egg yolk is added. Hot butter can also accidentally cook the egg yolk.
- Emulsify Your Wet Ingredients Thoroughly: When mixing the cooled butter, brown sugar, egg yolk, and vanilla, don’t just combine them. Whisk vigorously until the mixture becomes visibly creamy, lighter in color, and completely emulsified. This creates a stable base for your cookie’s texture.
- Mindful Mixing of Dry Ingredients: Once you add the flour and cocoa powder, mix only until just combined. Overmixing flour can develop the gluten too much, leading to a tougher, less tender cookie. Start with a fork, and once the dough becomes too stiff, switch to a silicone spatula to gently fold in the remaining dry streaks and chocolate chips.
- Slightly Underbake for Chewiness: For that coveted chewy center, take your cookies out of the oven when the edges are set but the very center still looks slightly soft or gooey. They will continue to set as they cool on the baking sheet, resulting in a perfect balance of crisp edges and a wonderfully chewy middle.
- Flatten If Needed: Some cookie doughs, especially smaller batches, can sometimes puff up a bit too much in the oven. If you notice your cookie isn’t spreading as much as you’d like, gently rap the baking pan on the counter a few times immediately after taking it out of the oven. This helps deflate them slightly and encourages a chewier texture.
- Shape and Adorn After Baking: The moment your cookies come out of the oven, while they are still warm and pliable, is the perfect time for a little touch-up. Use a metal spatula or the back of a spoon to gently press any rough edges inwards, creating a perfectly round shape. For an extra decadent look and even more chocolate in every bite, press a few additional chocolate chips onto the tops of the warm cookies. A sprinkle of flaky sea salt at this stage will truly make them sing!
Essential Baking Tools for Your Single Serve Success
Having the right tools can make your baking experience smoother and more enjoyable. Here are the simple yet essential items you’ll need to create these delectable single serve double chocolate cookies:
- Microwave-Safe Bowls: A small, microwave-safe bowl is perfect for melting butter. I find these cereal bowls to be just the right size. Porcelain or ceramic bowls are excellent because they melt butter efficiently in the microwave and then cool down quickly, which is essential for this recipe.
- Fork: A simple fork is surprisingly versatile. It’s ideal for vigorously mixing the melted butter with the sugars and then whisking in the egg yolk and vanilla extract until the mixture is beautifully smooth and emulsified.
- Silicone Spatula: As your dough thickens, a fork might become inadequate. A sturdy silicone spatula is great for mixing the dough when it thickens and for folding in the flour and chocolate chips without overmixing. It’s also invaluable for scraping every last bit of delicious dough from the bowl, ensuring no chocolatey goodness goes to waste.
- Baking Tray and Liner: A standard baking tray is, of course, crucial for baking your cookies. Pairing it with a baking liner, such as parchment paper or a silicone baking mat, makes a significant difference. It prevents sticking, ensures even baking for perfectly textured cookie bottoms, and makes cleanup incredibly easy.
- Metal Spatula: This tool comes into play right after baking. Use a thin metal spatula to gently press the warm, soft cookie edges inwards, perfecting their round shape. It’s also handy for carefully transferring the cookies to a cooling rack once they’ve set a bit.
Frequently Asked Questions About Single Serve Double Chocolate Cookies
Here are answers to some common questions you might have while baking these delightful single serve double chocolate cookies:
Can I use salted butter instead of unsalted?
Yes, you certainly can use salted butter in a pinch. If you do, I recommend omitting the additional salt listed in the recipe entirely or reducing it by half, depending on your personal preference for saltiness and the brand of butter you are using. Taste your dough if comfortable doing so, or start with half the salt and adjust next time.
What if I don’t have Dutch process cocoa powder?
Dutch process cocoa is truly the “secret sauce” for these single serve double chocolate cookies. It contributes to their deep, dark color and provides a smoother, less acidic, and more intense chocolate flavor compared to natural cocoa powder. It also reacts uniquely with baking soda to give the perfect texture. While you *could* use natural cocoa powder, the results will be noticeably different – likely a drier, more cake-like cookie with a sharper, sometimes slightly bitter chocolate note. For the absolute best results, I highly recommend waiting until you can get your hands on Dutch process cocoa powder, like Hershey’s® “Special Dark” cocoa powder, which is widely available.
Can I add nuts to this recipe?
Absolutely! Adding chopped nuts like walnuts or pecans can introduce a wonderful crunch and earthy flavor that complements the rich chocolate. To incorporate them, feel free to replace 2 tablespoons of the chocolate chips with your chosen nuts. This will maintain the overall balance of dry additions in the dough.
What should I do if my cookies didn’t spread much during baking?
If your cookies emerge from the oven looking a bit too puffy and haven’t spread much, the most likely culprit is too much flour and/or cocoa powder. This often happens from overpacking measuring cups. The good news is, you can usually remedy this! Immediately after removing the tray from the oven, rap it sharply on a flat, heat-safe surface (like your counter) a few times. This will gently flatten the cookies, encouraging them to spread and achieve a chewier texture.
What should I do if my cookies spread too much?
Conversely, if your cookies spread excessively and turn out thin, it’s often due to too little flour and/or cocoa powder. This can also happen if your butter was too warm or you used too much liquid. To salvage their shape, work quickly while the cookies are still hot and pliable from the oven. Use a metal spatula to gently press the edges inward, pushing the dough back towards the center. This will help them hold a better, more appealing shape as they cool.
Storage Tips for Your Delicious Cookies
Enjoying Your Single Serve Double Chocolate Cookie (and Beyond!)
There’s no denying that these cookies are absolutely at their peak when they’re warm, fresh out of the oven, with melty chocolate chips. That first bite is pure heaven!
For any rare leftovers (it’s hard to resist!), store the baked cookies in an airtight container or bag at room temperature. They will remain wonderfully soft and delicious for up to 2-3 days. If you find yourself with unbaked dough, you can easily freeze it! Form the dough into balls, place them on a small baking sheet, and freeze until solid. Once frozen, transfer them to an airtight freezer-safe bag. When a craving strikes, you can bake them directly from the freezer, simply adding an extra minute or two to the baking time.
More Irresistible Chocolate-y Dessert Recipes:
- Chocolate Chip Cookie Bars – All the cookie goodness, no dough rolling needed!
- Decadent Chocolate Truffles – Surprisingly simple, made with only 3 main ingredients.
- Nutella Stuffed Chocolate Chip Cookies – Soft & chewy cookies with an irresistible gooey Nutella center.
- Rich Chocolate Peanut Butter Pie – A dreamy combination with an easy Oreo pie crust.
- Classic Chocolate Cake Recipe – A timeless favorite with a luscious chocolate frosting.
Print Recipe
Single Serve Double Chocolate Cookies
Equipment
- Sheet pan (15″ x 10″)
- Parchment paper or silicone baking mat
Ingredients
- 2 tablespoons unsalted butter (see note 1)
- 1/4 cup light brown sugar (firmly packed)
- 1 large egg yolk (no whites, see note 2)
- 1/4 teaspoon vanilla extract (optional)
- 1/4 cup all-purpose flour (see note 3)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons Dutch process cocoa powder (see note 4)
- 6 tablespoons chocolate chips
- Flaky sea salt (optional)
Instructions
- Use exact measurements and level off the tops of measuring cups/spoons for best results.
- Preheat oven to 350°F (177°C). Melt butter in a microwave-safe bowl until just melted (not hot), then allow bowl and butter to fully cool to room temperature.
- Add brown sugar to the cooled butter and mix vigorously with a fork until well combined. Add egg yolk and vanilla, continuing to mix until the mixture is creamy and emulsified.
- Add baking soda, salt, and cocoa powder to the wet ingredients, mixing thoroughly with a fork. Add flour and chocolate chips. Mix with a fork until it becomes difficult, then switch to a silicone spatula and continue folding until the dough is uniform and no dry streaks remain.
- Measure and level a 1/4 cup of the dough to form a large ball. Repeat until all dough is used (should yield three large cookies). Anything leftover is your treat!
- Place dough balls on a lined sheet pan and bake 10–12 minutes or until the edges are set and the tops don’t look gooey. Immediately after removing from oven, use a metal spatula to gently press the cookies inwards. Optionally press additional chocolate chips into the tops of the cookies and sprinkle with sea salt.
- Let cookies cool on the sheet pan for 5 minutes before serving.
Recipe Notes
Note 2: When separating the yolk from whites, take your time to make sure no amount of white makes it in the dough. Also, get rid of the stringy part (chalaza); I gently pull it off with my fingers.
Note 3: Use a food scale to weigh out exactly 34 grams for best results. Too much flour leads to cakey cookies, while too little causes excessive spreading.
Note 4: I don’t recommend using plain cocoa powder (you’ll have dry, less flavorful cookies). Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that is readily found at most grocery stores. Don’t pack in measuring cup; weighing is best!
Storage: Store cookies in an airtight bag at room temperature. If you have unbaked dough, keep it in an airtight bag in the freezer and bake directly from freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.