Single Serve Double Chocolate Cookie

The Single Serve Double Chocolate Cookie hits all the right notes—it’s rich, sweet, soft, and chewy with perfectly crisp edges and pops of melty chocolate chips throughout.

This cookie is perfect when you’re craving a sweet treat but don’t want a whole batch of cookies left over! Plus, it’s much quicker to whip up and doesn’t need any chilling time.

Next, try this mega-popular Single Serve Chocolate Chip Cookie or my Small Batch Oatmeal Cookies recipe.

Single Serve Double Chocolate Cookie

Ingredients

How To Make A Single Serve Double Chocolate Cookie

The full recipe is written out below; here are my top tips for making this recipe: 

Number 1 Tip:Measure Precisely: Use a food scale if you have one! Switch the recipe to “metric” and add ingredients directly to the bowl using those numbers—no measuring cups needed! This method ensures the most accurate measurements. If you’re using cups and spoons, make sure to level off the tops completely to get the right amounts.

• Measure Butter Right: Cut butter from the middle of the stick to avoid using too much, since often times the wrapping isn’t put on evenly.
• Cool the Butter: Let the melted butter cool down completely before mixing with sugars. This helps prevent the dough from getting oily.
• Slightly Underbake: Take the cookies out of the oven ever so slightly under-baked. They’ll keep setting as they cool, keeping the middle nice and chewy.
• Flatten If Needed: If cookies puff up too much, tap the pan on the counter to flatten them a bit.
• Shape After Baking: Use a metal spatula to press any rough edges inwards right after baking. Add some extra chocolate chips on top for to make sure every single bite has chocolate!

Baking Tools

Here are the tools you’ll need to make these single serve double chocolate cookies:

• Microwave-Safe Bowls: I use these cereal bowls and they’re just the right size! Plus porcelain is great for melting butter in the microwave and cooling it down quickly.
• Fork: Use to mix the sugars with melted butter and to whisk in the egg yolk and vanilla until smooth.
• Silicone Spatula: Great for mixing the dough when it thickens too much for a fork. A spatula is also great for scraping the dough from the bowl.
• Baking Tray and Liner: Important for baking the cookies. A liner, like a silicone mat, improves the texture of the cookie bottoms and makes clean-up easier.
• Metal Spatula: Use this after baking to shape the cookies and smooth out any rough edges while they are still warm and soft (see picture #10 below).

FAQs

Can I use salted butter instead of unsalted? Yes, you can use salted butter. Just leave out the additional salt listed in the recipe.

What if I don’t have Dutch process cocoa powder? Dutch process cocoa is truly the “secret” for these single serve double chocolate cookies. It gives a smoother chocolate flavor and keeps the cookies from being dry. I’d recommend waiting until you have it!

Can I add nuts to this recipe? Absolutely! Feel free to add chopped nuts, such as walnuts or pecans, to the dough for added texture. Replace 2 tablespoons of chips with nuts.

What should I do if my cookies didn’t spread much during baking? If your cookies didn’t spread, the likely culprit is too much flour and/or cocoa powder. Rap the tray on a flat surface a few times right out of the oven to slightly flatten them.

What should I do if my cookies spread too much? The likely culprit is too little flour and/or cocoa powder. Working quickly, use a metal spatula to press the edges inward right out of the oven, which will help the cookies hold a better shape.

More Chocolate-y Dessert Recipes:

• Chocolate Chip Cookie Bars no dough rolling needed here!
• Chocolate Truffles made with only 3 main ingredients.
• Nutella Stuffed Chocolate Chip Cookies soft & chewy cookies with a gooey center.
• Chocolate Peanut Butter Pie with an Oreo pie crust.
• Chocolate Cake Recipe with a delicious chocolate frosting.

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5 from 2 votes

Single Serve Double Chocolate Cookies

By Chelsea Lords

This Single Serve Double Chocolate Cookie is everything—rich, chewy, and sweet with crisp edges and melty chocolate chips in every bite.

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 3 cookies

Equipment

• Sheet pan
• Parchment paper or silicone baking mat

Ingredients 

USMetric

 

1x2x3x

• ▢ 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
• ▢ Sea salt flakes 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 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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