The Single Serve Double Chocolate Cookie hits all the right notes—it’s rich, sweet, soft, and chewy with evenly crisp edges and pops of melty chocolate chips throughout.
This cookie is reliable 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
If you follow me on Instagram, you know these chocolate cookies are a favorite of mine. They’re my go-to treat, and it’s a great day when I have a fresh batch. My current favorite dessert is those cookies warm from the oven, topped with a scoop of vanilla ice cream and a drizzle of hot fudge!
It is satisfying to those cookies, but my family prefers less chocolatey options, like lemon cookies or Swig sugar cookies. So, I decided it was time to make a smaller batch version.
I wanted this smaller batch to live up to all the hype I feel a reliable chocolate cookies deserve, but it was more work than I anticipated. This recipe underwent nearly 18 tests to get it just right. However, I will say testing in small batches is a lot easier than large ones, ha!
Because I’ve tested and tested (and tested some more), I hope to equip you with all the tips and tricks to make your own batch reliable the very first time!
Ingredients
- Unsalted Butter: This type of butter lets you control how salty your single serve double chocolate cookies are.
- Light Brown Sugar: Makes the cookies moist and adds a deep, sweet flavor. Gently pack and level off the top of the measuring cup.
- Egg Yolk: Makes the cookies rich and helps hold them together. Use just the yolk and save those whites for meringue cookies.
- Vanilla Extract: skippable, but it gives a great flavor.
- All-Purpose Flour: Keeps the cookies firm. Measure carefully for best results.
- Dutch Process Cocoa Powder: Gives a smooth chocolate taste and dark color. It works well with baking soda because it’s less acidic.
- Baking Soda: Makes the cookies a bit puffy and soft. Be sure to use fresh baking soda!
- Salt: Brings out the other flavors. Use more or less depending on whether your butter has salt.
- Chocolate Chips: Adds extra chocolate flavor; good quality chips taste best!
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).
Leftover Single Serve Double Chocolate Cookie?
These cookies are the very best when they’re hot out of the oven!
For leftovers, store the cookies in an airtight bag at room temp. If you have unbaked dough, keep it in an airtight bag in the freezer and bake directly from the freezer when ready.
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 satisfying chocolate frosting.
