Double Chocolate Cookies Recipe for Two: Small Batch Treats

This small-batch double chocolate cookie recipe yields 6–8 thick, fudgy cookies loaded with chocolate chips. They have an intense chocolate flavor and require no chilling, making them perfect when you want a few warm cookies fast.

A Note from Fiona

Why You’ll Love this Small Batch Chocolate Cookie Recipe!

These double chocolate cookies are one of my most-baked recipes. They’re rich, slightly gooey in the center and studded with melty chocolate chips. This scaled-down version captures everything you want from a classic double chocolate cookie while making just 6–8 cookies—ideal for small households or when you don’t want leftovers. The dough doesn’t need chilling, so you can enjoy warm cookies in under 30 minutes.

Ingredients

• Unsalted butter (use salted and omit added salt if that’s all you have)
• Brown sugar and granulated sugar — brown sugar adds chewiness and depth
• 1 large egg yolk (reserve the white for another use)
• Vanilla extract for flavor
• All-purpose flour — whisk first, then spoon into the measuring cup
• Cocoa powder — Dutch-process preferred for a richer taste; sift to remove lumps
• Baking soda for lift
• A pinch of salt to balance sweetness
• A splash of milk to help the dough come together
• Chocolate chips (dark or semi-sweet work well)

Method

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat. There’s no chilling required.
2. In a medium bowl, cream the softened butter with the brown and granulated sugars until smooth. A handheld mixer or a sturdy spoon will work depending on how soft your butter is.
3. Mix in the egg yolk and vanilla. Using only the yolk keeps the cookies tender and prevents excessive spreading.
4. Add the flour, cocoa powder, baking soda and salt. Start mixing on low if using a mixer to keep dry ingredients from scattering. The dough will be thick; sift cocoa if it’s lumpy.
5. Stir in the milk to bring the dough together.
6. Fold in the chocolate chips, reserving 1–2 tablespoons to press on top of each cookie after baking for a finished look.
7. Portion the dough into 6–8 balls and place them about 2 inches apart on the prepared sheet.
8. Bake for about 9–13 minutes, depending on how gooey you like them. Remove when the tops look just set for a soft center.
9. Let the cookies cool on the sheet for at least 10 minutes. While still warm, press a few reserved chocolate chips into the tops for a chocolatey finish.

More Small Batch Recipes to Love

• Small Batch Chocolate Chip Cookies
• Small Batch Oatmeal Chocolate Chip Cookies
• Small Batch Brownies (baked in a loaf pan)
• Small Batch Vanilla Cupcakes — yields 6 cupcakes with frosting

Small Batch Chocolate Cookies

This small-batch recipe makes 6–8 chewy, fudgy cookies packed with chocolate chips. Quick, easy, and no chilling required.

Prep: 10 mins

Cook: 12 mins

Total: 22 mins

Servings: 6 cookies

Equipment

• Cookie sheets

Ingredients

• 1/4 cup unsalted butter (56 g), softened but not melting
• 1/4 cup brown sugar (52 g)
• 3 tablespoons granulated sugar (38 g)
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour (62 g)
• 3 tablespoons cocoa powder (15 g), preferably Dutch-process
• 1/4 teaspoon baking soda
• Pinch of salt
• 1 teaspoon milk
• 1/2 cup chocolate chips (about 90 g)

Instructions

1. Preheat the oven to 350°F (180°C). Line a cookie sheet with parchment or a silicone mat.
2. Beat the butter with brown and granulated sugars until creamed.
3. Add the egg yolk and vanilla, mixing until combined.
4. Combine the flour, cocoa, baking soda and salt; add to the bowl and mix on low until incorporated. Dough will be thick.
5. Stir in the milk to bring the dough together.
6. Fold in the chocolate chips, reserving 1–2 tablespoons to top the cookies after baking.
7. Form 6–8 dough balls and space them about 2 inches apart on the prepared sheet.
8. Bake for 9–13 minutes, until the tops look just set for a gooey center.
9. Cool on the sheet for at least 10 minutes. Press reserved chocolate chips into the warm tops if desired.

Notes

1. Storage: Keep in an airtight container at room temperature for up to 5 days.
2. Yield note: Nutrition estimates assume 6 cookies; you may get 7–8 slightly smaller cookies depending on portion size.

Nutrition (per cookie, estimate)

Calories: 255 kcal, Carbohydrates: 34 g, Protein: 2 g, Fat: 13 g, Saturated Fat: 8 g, Sugar: 24 g