Small Batch Double Chocolate cookies are a delightful treat that will satisfy your chocolate cravings without overwhelming your kitchen. This small batch recipe yields 6-8 chewy and fudgy cookies, rich in chocolate flavor and studded with chocolate chips. The best part? There’s no need to chill the dough, making it perfect for a quick dessert fix. Let’s dive into how to create these delicious handmade chocolate treats!

Why You’ll Love This Small Batch Double Chocolate

These cookies are not just any dessert; they’re a chocolate lover’s dream! Here’s why you’ll adore this double chocolate recipe:

Quick and easy to prepare, perfect for busy weeknights.
Made with simple ingredients you likely have on hand.
Perfectly chewy and fudgy texture that melts in your mouth.
Rich chocolate flavor with an artisan chocolate blend of cocoa and chips.
Small batch baking means less waste and more fresh cookies.
Great for sharing or gifting as small batch chocolate cookies!

Ingredients for Small Batch Double Chocolate

Gather these items:

1/4 cup unsalted butter (56 grams) (softened but not melting)
1/4 cup brown sugar (52 grams)
3 tablespoons granulated sugar (38 grams)
1 large egg yolk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour (62 grams)
3 tablespoons cocoa powder (15 grams)
1/4 teaspoon baking soda
pinch salt
1 teaspoon milk
1/2 cup chocolate chips (about 90 grams)

How to Make Small Batch Double Chocolate Step-by-Step

Step 1: Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, use a hand-held mixer to beat together the butter, brown sugar, and granulated sugar until creamed.
Step 3: Mix the egg yolk and vanilla extract into the bowl.
Step 4: Add the flour, cocoa, baking soda, and salt into the bowl. Mix together starting with the mixer on a low speed.
Step 5: Mix in the milk.
Step 6: Stir in the chocolate chips. Reserve 1-2 tablespoons for dotting on the tops of the cookies.
Step 7: Form the dough into balls. Place at least 2 inches apart on the lined cookie sheets.
Step 8: Bake in the middle of the preheated oven for about 10-13 minutes, or until the tops look just set.
Step 9: Remove from the oven. Let the cookies cool on the cookie sheet for at least 10 minutes. Dot the tops with extra chocolate chips.

Pro Tips for the Perfect Small Batch Double Chocolate

Keep these in mind:

Use high-quality chocolate chips for a more gourmet double chocolate experience.
Check your cocoa powder for lumps; sift if necessary to ensure a smooth batter.
For an extra rich chocolate dessert, add a tablespoon of espresso powder to enhance the flavor.

Best Ways to Serve Small Batch Double Chocolate

These cookies are delicious on their own, but here are some serving ideas:

Pair with a scoop of vanilla ice cream for a rich chocolate dessert.
Serve warm with a drizzle of caramel sauce for added sweetness.
Package them as small batch chocolate gift ideas for your friends and family.

How to Store and Reheat Small Batch Double Chocolate

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them later, you can freeze them for up to 3 months. To reheat, pop them in the microwave for about 10-15 seconds, or in a preheated oven at 350F for a few minutes until warm.

Frequently Asked Questions About Small Batch Double Chocolate

What’s the secret to perfect Small Batch Double Chocolate?

The secret lies in using quality ingredients, especially a premium cocoa powder, which enhances the rich chocolate flavor of your cookies. The right balance of butter and sugars also contributes to the perfect chewy texture.

Can I make Small Batch Double Chocolate ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 24 hours. This allows the flavors to meld beautifully, resulting in even more delicious cookies!

How do I avoid common mistakes with Small Batch Double Chocolate?

Ensure your butter is softened but not melted, as melted butter can lead to flat cookies. Also, avoid overmixing the dough after adding the flour to keep the cookies tender.

Variations of Small Batch Double Chocolate You Can Try

Get creative with these variations:

Substitute half of the chocolate chips with white chocolate for a unique flavor twist.
Add chopped nuts like walnuts or pecans for an added crunch.
Experiment with different types of chocolate chips, such as dark or milk chocolate, for unique double chocolate flavors.

For more delicious recipes, check out our latest recipes or try these Double Chocolate Peppermint Cookies. If you’re looking for a delightful breakfast option, our Cranberry Orange Pancakes are a must-try!

For more information on the benefits of baking with high-quality chocolate, visit Cooking Light.

Small Batch Double Chocolate Cookies: 8 Irresistible Treats

Author: basmer
Total Time: 22 minutes
Yield: 6-8 cookies 1x
Diet: Vegetarian

Print Recipe

Description

This small batch recipe for chocolate cookies makes 6-8 perfect cookies. They turn out chewy and fudgy with a delicious chocolate flavor and tons of chocolate chip. This recipe is quick, easy and there’s no need to chill the dough.

Instructions

Preheat the oven to 350F (180C) and line a cookie sheet with parchment paper or a silicone baking mat.
In a medium bowl, use a hand-held mixer to beat together the butter, brown sugar and granulated sugar until creamed.
Mix the egg yolk and vanilla extract into the bowl.
Add the flour, cocoa, baking soda and salt into the bowl. Mix together starting with the mixer on a low speed.
Mix in the milk.
Stir in the chocolate chips. Reserve 1-2 tablespoons for dotting on the tops of the cookies.
Form the dough into balls. Place at least 2 inches apart on the lined cookie sheets.
Bake in the middle of the preheated oven for about 10-13 minutes, or until the tops look just set.
Remove from the oven. Let the cookies cool on the cookie sheet for at least 10 minutes. Dot the tops with extra chocolate chips.