Single Serve Double Chocolate Cookies

5 from 1 vote

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.

Prep Time10

Cook Time10

Total Time20

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Single Serve Double Chocolate Cookies

Servings: cookies

Author: Chelsea Lords

Cost: $2.45

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

US - Metric

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