Description
Indulge in these rich and chewy small batch double chocolate cookies, loaded with chocolate chips for a delightful treat. Perfect for satisfying your sweet cravings without the need for a large batch!
Ingredients
Scale
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup white chocolate chips (optional)
Instructions
- In a medium mixing bowl, cream the softened butter until light and fluffy (1-2 minutes).
- Add granulated sugar and brown sugar; mix until smooth.
- Stir in vanilla extract and mix for another 30 seconds.
- Add the egg yolk and mix until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture in 2-3 additions, mixing well after each.
- Fold in semi-sweet and white chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop small portions of dough onto the baking sheet, leaving 2 inches between each.
- Optionally, press extra chocolate chips on top.
- Bake for 8-10 minutes until edges are set and centers are soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, enjoy your delicious small batch double chocolate cookies with a glass of milk or your favorite beverage!
Notes
- For a richer flavor, consider using dark chocolate chips instead of semi-sweet.
- These cookies can be stored in an airtight container at room temperature for up to a week.
- If you prefer a more intense chocolate flavor, you can increase the cocoa powder to 3 tablespoons.
- Prep Time: 15 minutes
- Cook Time: 10 minutes