Single Serve Double Chocolate Cookies
This Single Serve Double Chocolate Cookie is everything—rich, chewy, and sweet with crisp edges and melty chocolate chips in every bite.
Servings: 3 cookies
Cost: $2.45
Equipment
- 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.
Notes
Note 1: Make sure to measure butter correctly—often the wrapping on butter isn’t attached evenly, so cut from the middle of the stick if possible to make sure you only have 2 tablespoons.
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
Serving: 1serving | Calories: 336kcal | Carbohydrates: 44.6g | Protein: 4.7g | Fat: 17.8g | Cholesterol: 81.8mg | Sodium: 211.1mg | Fiber: 3.3g | Sugar: 32.3g