These small batch chocolate cookies are perfect for when you are craving chocolate cookies but don't want to make a whole batch. Our small batch chocolate cookies are filled with chocolate chunks, chocolate chips, dutch cocoa powder, and are extra chewy in the middle.
This recipe is inspired by our favorite chewy double chocolate cookies recipe. If you like making cookies, you should check out our double chocolate cookies, brown butter chocolate chunk cookies, small-batch chocolate chip cookies, and our M&M cookies!
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Video tutorial:
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Why you will love this recipe:
- Extremely easy to make.
- Bakery-style chocolate cookies.
- Extra chewy and soft and filled with plenty of chocolate chunks.
- Easily satisfies your cookie craving.
- Made with simple ingredients!
Ingredients:
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder – baking powder helps the cookies rise and spread. Make sure that your baking powder isn’t expired. Don’t replace the baking powder with baking soda!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Egg yolk- you will need 1 egg yolk for this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
Chocolate chunks- we like adding dark chocolate chunks, this step is absolutely optional.
Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chip or semisweet chocolate chips.
Instructions:
Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, salt, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the egg yolk, vanilla extract, and mix until combined and creamy.
Then, sift the cocoa powder, add the flour, baking powder, and mix with the hand mixer until almost combined.
Add the chocolate chunks, and fold with a spatula until the mixture is just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
Immediately top the cookies with chocolate chips. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert tips:
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes.
Do I have to chill the cookies dough?
Yes! we baked these cookies plenty of times when we were in a rush and couldn’t wait for the cookie dough to chill, and they tasted good of course, but when they are chilled, they taste AMAZING! Here is why you should chill your cookie dough:
- The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
- The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.
Faq's:
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. When measuring your flour, avoid scooping it with a measuring cup.
Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
These kinder cookies will last for up to 5 days stored at room temperature in an airtight container.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, simply skip the salt and make the recipe as written.
Yes! it’s easy to make this cookies recipe dairy-free. Simply replace the butter with vegan butter. Do not margarine! margarine has a bad flavor and it can ruin the flavor of these cookies.
We use all-purpose flour for these double chocolate cookies. Cake flour will work great as well.
Why are my cookies flat?
If your cookies come out flat, that may be from a few reasons:
- You didn’t chill the dough for long enough. It is very important to chill the dough for at least 30 minutes. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- You didn’t add enough flour. One of the most common mistakes when making cooking is not adding enough flour or adding too much flour. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- Your baking soda may have expired. It is very important to make sure that you are using fresh ingredients when baking. So before starting to make any recipe, make sure that your ingredients are fresh and not expired.
Tools in this recipe:
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes to try:
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are the best cookies we’ve ever had! These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips.
Chocolate crinkle cookies- Chocolate crinkle cookies are soft and fudgy chocolate cookies covered with crispy powder sugar outer layer.
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📖 Recipe
Small Batch Chocolate Cookies
Ingredients
- ½ cup Flour
- ¼ cup Cocoa powder
- ⅓ teaspoon Baking powder
- 60 g Butter soft
- 3 tablespoon Granulated sugar
- ¼ cups Brown sugar
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- ¼ teaspoon Salt
- ½ cups Chocolate chunks
Instructions
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, salt, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the egg yolk, vanilla extract, and mix until combined and creamy.
- Then, sift the cocoa powder, add the flour, baking powder, and mix with the hand mixer until almost combined.
- Add the chocolate chunks, and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
- Use a cookies scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- Immediately top the cookies with chocolate chips. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Morgan Thiele
3 cups of sugar….. that cannot be right
RichandDelish
Fixed. its 3 tbsp, sorry!