Somewhere between a cookie and a brownie this small batch recipe for double chocolate cookies produces chewy, deep, rich cookies packed with milk chocolate. These double chocolate cookies take ten minutes to make, need a rest and are made with just one egg white.
Small batch double chocolate chip cookies
The yin to my one yolk, six chocolate chunk cookies. After I published that recipe I remember thinking, “what will people do with that extra egg white?”
One egg and you get a baker’s dozen of the best cookies ever. These are somewhere between a cookie and a brownie (in fact they remind me a lot of my thick cocoa brownies). My husband, totally obsessed with these, said they were somewhere between a”brownie, a cookie and a molten chocolate cake”… dude, did I just create your dream cookie? “Uhh, yes.”
Small batch chocolate chip cookie leftovers… turn into small batch double chocolate chip cookies!
I got the idea to do a double chocolate version of small batch cookies after the success of the one yolks. My plan was to follow the same recipe, but figure out how to add cocoa without compromising texture. But while they tasted great, the cocoa caused the dough and cookie to be too soft and overly crumbly.
Remember these brownie cookies? Those used egg whites only. I decided to give it a go and reached into the now towering stash of whites in my fridge and tested a batch. It was so perfectly chewy and chocolatey. They were to die for, even a day or two later.
Small batch double chocolate chip cookies… need a rest and a chill
So here’s the deal… there’s good news and there’s bad news. The good news obviously, is that it uses that extra egg white and we now have two awesome recipes that come out of just one egg. The other good news is that you don’t need a special butter. The bad news is… they need a rest. The rest is necessary for the batter to fully ‘bind’. The rest is also necessary because, oh my god, what it does to the flavor. It’s deeply chocolatey. In the absolutely friggin’ most delicious way possible.
Ingredients for small batch double chocolate chip cookies
- Butter: You can use salted butter – just omit the 1/4 tsp salt.
- Sugar: fine granulated sugar. I did make this with brown as I mentioned above but found it overly soft. In a real pinch you could use it, but if you have regular white, use that!
- Flour: You’ll have the best result with these if you use a higher protein content flour (King Arthur Flour’s Bread Flour gave me a really chewy cookie). Buckwheat also worked great! When I used gold medal AP (my usual go-to) my cookies spread a lot.
- Cocoa: My go to’s are Guittard and Rodelle. Hershey’s dark is quite popular and supposed to be dutch (although I haven’t tried it) so that could work too.
- Chocolate: Milk chocolate is phenomenal in these. It’s a great contrast to the dark cocoa. My favorite is Lindt. I also think a white chocolate would be good too, or caramelized white.
- Salt flakes: sprinkle it on the cookies to finish them! Maldon makes the best, imho.
Why use dutch process cocoa to make small batch double chocolate chip cookies
I advise you to not use natural cocoa here. Whatever cocoa you use will show in the final bake; a less alkalized cocoa will produce a lighter hue and not as deep of a chocolate taste.
Tips to make the best double chocolate chip cookies
- Don’t skimp on the overnight rest: This allows for two things: flavor development and for the dough to bind.
- Leave room for the cookies to spread: Leave about 2 inches between cookies because these spread. Even though it’s a small batch, using a half cookie sheet to bake these is best to give them enough space.
- Use your favorite chocolate bar NOT chocolate chips: The cookies will taste miles better than chocolate chips.
- Underbake the cookies: It’s harder to tell with a dark dough when you are looking for signs of browning, instead look for doneness by the shape and texture of the cookie. When they are puffy and seem firm on the edges take them out. Remember cookies continue to cook on the pan after they are out of the oven.
Freezing Small Batch Double Chocolate Chip Cookie Dough for Baking Later
Before you freeze this dough, give it a chance to sit in the fridge overnight to develop the flavor). Then, once you’ve portioned the dough, freeze the scoops on an open plate for ten minutes then put the frozen balls in a ziplock freezer bag for longer storage. You can bake them straight out of the freezer, adding an additional 2-3 minutes of bake time.
Help! My Cookies Spread Too Much!
A few people noted that their cookies weren’t holding shape so I remade the cookies a few times and figured out that the problem is likely in the flour. If your cookies are spreading, then there wasn’t enough flour or the protein content of the flour was too low. A higher protein content (like bread flour, or ‘strong’ flour in the UK) will produce a firmer shape, a low protein content (like cake flour) will cause the cookies to spread too much.
Other small batch cookie recipes
- Small batch classic chocolate chip cookies
- Small batch gluten-free chocolate chip cookies
- Small Batch Oatmeal Cookies
- Small batch Monster Cookies
- Small batch Birthday Cookies
Tools to make Small Batch Double Chocolate Chip Cookies
Small Batch Double Chocolate Chip Cookies Recipe
Small Batch Double Chocolate Chip Cookies
- 4 tablespoons unsalted butter 57g
- ½ cup granulated sugar 100g
- ½ teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 1/4 tsp baking soda
- 1 large egg white 35g
- ¼ cup dutch process cocoa 25g
- ⅓ cup plus 1 tablespoons bread flour or high protein all-purpose flour 65g
- 100 g milk chocolate
- Sea salt for sprinkling
- In a small bowl, using a hand mixer, beat the butter, sugar, vanilla and salt for 2-3 minutes.
- Add the egg white and beat for one minute.
- Add the baking soda, flour and dutch process cocoa and beat to combine.
- Fold in the chopped chocolate (including the small bits!).
- Cover the bowl with plastic wrap and set in the fridge overnight, or at least four hours.
- Preheat oven to 350. Prepare a cookie sheet with parchment paper.
- Drop cookies by a heaped 1 1/2 tablespoon onto cookie sheet.
- Sprinkle with sea salt and stick the tray in the freezer for 5-10 minutes (this to help minimize spreading).
- Bake for 13 minutes, let completely cool before moving.
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