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+ servings
small batch chocolate cookies

Small Batch Chocolate Cookies

Rich and delish
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.
5 from 7 votes
Prep Time 10 minutes
Cook Time 11 minutes
Rest time 30 minutes
Total Time 51 minutes
Course Dessert
Cuisine American
Servings 8 cookies
Calories 202 kcal

Ingredients
 
 

  • ½ cup Flour
  • ¼ cup Cocoa powder
  • 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.

Notes

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.
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.
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.

Nutrition

Calories: 202kcalCarbohydrates: 25gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 41mgSodium: 143mgPotassium: 124mgFiber: 2gSugar: 15gVitamin A: 225IUCalcium: 32mgIron: 2mg
Keyword small batch chocolate cokies, small batch cookies
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