There is something magical about a Double Chocolate Chip Cookie Recipe fresh from oven. This single serve delight is the ultimate dessert or a snack when controlling your portion size.
It delivers the same rich flavor as double chocolate chunks cookies, thanks to its decadent mix of chocolate chips, a touch of salted butter, and the creamy texture brought by an egg.
Prefer a vegan option? No problem! With easy substitutions, you can still enjoy the gooey chocolate goodness. Perfect for those moments when you want a warm, freshly baked treat without committing to an entire batch—and ideal for sharing (or not!).
Why Try This Recipe?
- Double the Chocolate, Double the Joy: Made with cocoa powder and chocolate chips, this cookie is a chocolate lover’s dream.
- Single-Serve & One Bowl: No need to bake an entire batch. Just one cookie, minimal clean-up, maximum satisfaction.
- Egg or Eggless Options: Perfect for those who enjoy baking with egg yolk or need an eggless twist (substitution ideas below!).
- Soft, Gooey, and Chewy: Achieve that perfect texture every time—crispy on the edges and soft in the middle.
- Customizable: Add a pinch of sea salt or even nuts for an elevated treat.
Ingredients Needed
- Unsalted Butter: Adds richness and keeps the cookie moist and chewy.
- Brown Sugar: Sweetens the cookie while adding a subtle caramel note.
- Egg Yolk: Acts as a binder and adds softness. You can replace it if vegan.
- Vanilla: Enhances the chocolate flavor for a more aromatic cookie.
- Cocoa Powder: The base for that rich chocolate flavor.
- Baking Powder: Provides the slight rise and fluffiness.
- All-Purpose Flour: The structure of the cookie.
- Chocolate Chips: Adds melty chocolate pockets for extra indulgence.
(Exact quantities are mentioned in the recipe card below.)
How to Make Double Chocolate Chip Cookie
- Prep Butter: Soften the butter to room temperature for easy mixing.
- Mix Wet Ingredients: Whisk together softened butter and brown sugar until creamy. Add egg yolk and vanilla, then mix until smooth.
- Add Dry Ingredients: Sift in cocoa powder, baking powder, all-purpose flour, and a pinch of salt. Combine into a dough.
- Fold in Chocolate Chips: Gently incorporate the chocolate chips for bursts of flavor.
- Shape Dough: Form a cookie shape and place it on a baking tray lined with parchment paper.
- Bake: Bake at 180°C (350°F) for 11 minutes.
- Cool & Enjoy: Let the cookie cool for about 10 minutes to set before devouring.
Tips to Make It Better
- Don’t Overmix: Overmixing can make the cookie dense. Combine until just mixed.
- Room Temperature Ingredients: Ensure the butter and egg yolk are at room temperature for a smooth dough.
- Chill for Precision: If the dough feels sticky, chill it for 10 minutes before shaping.
- Keep an Eye While Baking: Slight underbaking ensures the center remains gooey and soft.
Substitutions You Can Make
- Egg Yolk: You can replace it with 1 tbsp of cream or 2 tbsp of plant-based yogurt for a vegan option.
- Butter: Use salted butter for extra depth or coconut oil for a vegan twist.
- Flour: Substitute with gluten-free flour for a gluten-free cookie.
- Chocolate Chips: Swap with chopped dark chocolate or white chocolate chips for variety.
Creative Variations You Can Try
- Sea Salt Sprinkle: Add a sprinkle of flaky sea salt before baking for a salty-sweet combination.
- Nutty Delight: Fold in chopped walnuts, pecans, or hazelnuts for added crunch.
- Mocha Cookie: Add ½ tsp of instant coffee powder for a hint of mocha flavor.
- White Chocolate Drizzle: Melt white chocolate and drizzle it over the baked cookie for a gourmet touch.
- Spiced Cookie: Add a pinch of cinnamon or chili powder for a unique flavor twist.
How to Serve the Recipe
Serve this double chocolate chip cookie with a glass of cold milk, a scoop of vanilla ice cream, or alongside your favorite cup of coffee. Perfect for dessert or as an indulgent snack to brighten your day!
Storing and Reheating
- Store any leftover cookie (if there is one!) in an airtight container at room temperature for up to 2 days.
- Warm in the microwave for 10-15 seconds to bring back the gooeyness.
FAQs and Related Queries
Can I make this cookie vegan?
You can replace the egg yolk with plant-based yogurt and butter with a neutral oil
What’s the best type of cocoa powder to use?
Use unsweetened cocoa powder for the richest chocolate flavor.
Can I use dark chocolate instead of chips?
Absolutely! Chop your favorite dark chocolate bar for chunkier bits.
How do I keep my cookie soft?
Don’t overbake and let it cool slightly on the tray to retain moisture.
Can I double the recipe?
Yes, simply double the measurements to make two cookies or a larger batch.
More Such Recipes
- Single Serve Banana Bread
- Single serve Double Chocolate Muffins
- Basque Cheesecake
- Single Serve Chocolate cookie
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Single Serve Double Chocolate Chip Cookie
Ingredients
- 2 tbsp Unsalted Butter softened
- 2 tbsp Brown Sugar
- 1 Egg Yolk
- ¼ tsp Vanilla scraped
- 1 ½ tbsp Cocoa Powder
- ⅓ tsp Baking Powder
- Pinch of Salt
- 3 tbsp All-Purpose Flour
- 2 tbsp Semi-Sweet Chocolate Chips
Instructions
- Prep Butter: Soften the butter to room temperature for easy mixing.
- Mix Wet Ingredients: Whisk together softened butter and brown sugar until creamy. Add egg yolk and vanilla, then mix until smooth.
- Add Dry Ingredients: Sift in cocoa powder, baking powder, all-purpose flour, and a pinch of salt. Combine into a dough.
- Fold in Chocolate Chips: Gently incorporate the chocolate chips for bursts of flavor.
- Shape Dough: Form a cookie shape and place it on a baking tray lined with parchment paper.
- Bake: Bake at 180°C (350°F) for 11 minutes.
- Cool & Enjoy: Let the cookie cool for about 10 minutes to set before devouring.
Video
Notes
- Don’t Overmix: Overmixing can make the cookie dense. Combine until just mixed.
- Room Temperature Ingredients: Ensure the butter and egg yolk are at room temperature for a smooth dough.
- Chill for Precision: If the dough feels sticky, chill it for 10 minutes before shaping.
- Keep an Eye While Baking: Slight underbaking ensures the center remains gooey and soft.
