Yield: 6 chocolate chip cookies // Total Time: 20 min. // Disclaimer: This post includes affiliate links.

Why you’ll love these small batch double chocolate chip cookies

My small batch chocolate chip cookies have been a fan favorite on here for a while, and I’m so grateful to every one of you who make the recipe and have shown me pictures of the ones you make. Today we’re taking that recipe and turning it chocolatey. If you’re looking for what to do with that leftover egg white from the chocolate chip cookies – look no further! These are for extreme chocolate lovers – from the chocolate cookie dough base, to the great amount of chocolate chips loaded into the dough. Here’s why you’ll love these small batch double chocolate chip cookies:

1. They come together in one bowl. These cookies, like my regular small batch chocolate chip cookies, are made to be ridiculously easy. That’s why they come together in just one small mixing bowl and don’t require a mixer of any kind.

2. They’re ready in 20 minutes. Chilling your dough is great and all for flavor and thicker cookies – but this recipe is for when you want cookies right NOW. 10 minutes to mix all the ingredients together, 10 minutes to bake and in just 20 minutes you’re ready to satisfy that chocolate craving.

3. They’re thin and chewy with crisp edges. These cookies may be on the thinner side (which comes from the ease of making them, really-) but they are still chewy in the center with crisp edges.

Small batch double chocolate chip cookies recipe tips

Weigh your ingredients

• Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!

Mix the dough carefully

• When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.

The dough is wet

• The dough is quite wet from the egg white and melted butter – and the fact that we don’t chill the dough before baking. The dough being wet is normal so please don’t add more flour to try to thicken it up or you’ll end up with a thick and dry cookie. If you are using grams to measure, it’s exactly how it should be!

Under bake for perfect cookies

• Cookies continue baking after they have been taken out of the oven. The cookies may look a little underdone at 10 minutes, but it’s important to take them out to keep them nice and soft. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool (or just eat them right there!)

Cookie scooting

• Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!

Ingredients and substitutions

All purpose flour: for structure and chewiness.

Dutch process cocoa powder: turns the standard cookie dough base into a chocolate cookie dough base. I recommend using dutch process cocoa powder since it has a deeper flavor than natural cocoa, but you can sub in natural cocoa if you’d like. The cookies will be much lighter in color and taste a little less chocolatey.

Baking powder & baking soda: for helping the cookies rise.

Salt: to help balance and bring out the sweetness of the cookies

Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. I highly recommend splurging a little and using European style butter here for the best flavor.

Light brown sugar: for sweetness and for moisture.

Egg white: for binding and for moisture.

Vanilla: for flavor. I use and love this vanilla extract!

Chocolate: put your favorite chocolate here. I used Valrhona baking discs (these ones here) and can’t recommend them enough. Just look at those puddles! But they are definitely on the pricier side. If not using the discs, I recommend using a chocolate baking bar. You can also of course use chocolate chips here, just note that the cookies will most likely end up a little thicker. In terms of using milk, semi-sweet, or dark chocolate, use your favorite!

How to make small batch double chocolate chip cookies

Here are the basic steps to follow to make these cookies. You can find the complete recipe at the end of this blog post!

1. Melt the butter. In a small microwave safe bowl, microwave the butter just until melted. Microwave it in 20 second intervals, stirring after each interval. Then, whisk in the light brown sugar.

2. Add in the egg yolk. Whisk in the egg white and vanilla until the mixture is cohesive.

3. Fold in the dry ingredients. Fold in the flour, cocoa powder, baking soda, baking powder and salt until only a few flour streaks remain in the cookie dough. Then, add in your chocolate. If using chocolate discs, break them in half to get them more evenly distributed in the dough. Fold the mixture together just until no more flour streaks remain. Overmixing will lead to a tough cookie!

4. Bake the cookies. Evenly space out 3 tbsp. scoops of the cookie dough on a cookie sheet. Top with additional chocolate if desired. Bake for 10 minutes at 350°F / 175°C.

5. Get perfect cookies. Once the cookies come out of the oven, I recommend “scooting” them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie perfectly circular. It’s not needed at all but it will help you get that perfectly round cookie look! Also, leave the cookies to cool on the hot baking sheet for 5 minutes to help them set up.

Small batch double chocolate chip cookies Q & A

Can I double this recipe?

Of course! Obviously they will not be small batch anymore but small batch isn’t always what we need! Simply double all of the ingredients in the recipe to make 12 delicious double chocolate chip cookies. I even more strongly recommend measuring by weight if you are going to double the recipe for the best results.

Can I make these cookies ahead of time?

Definitely! Cookie dough only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again! They will also bake up thicker since the ingredients will be cold.

How to store double chocolate chip cookies

If for some reason you don’t feel like inhaling these 6 cookies, you can store them in an airtight container at room temperature. They will taste the best on the day that they are baked, but will keep fresh for up to 3 days.

A note on oven temperature

Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

Tools and ingredients

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!