Single Double Chocolate Chip Cookie Recipe

Introduction

This single double chocolate chip cookie is perfect for when you want a rich, chocolaty treat without baking a whole batch. With a fudgy center and melty chocolate chips, it satisfies any sweet tooth in just minutes.

Ingredients

• 2 ½ tablespoons all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/8 teaspoon baking soda
• Pinch of salt
• 1 tablespoon unsalted butter (softened, salted or unsalted)
• 1 ½ tablespoons granulated sugar
• ½ tablespoon brown sugar
• ¼ teaspoon vanilla extract
• 1 egg yolk
• 2 tablespoons semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use a spoon or small whisk for this.
4. Step 4: Stir in the vanilla extract and egg yolk until fully incorporated.
5. Step 5: Add the dry ingredient mixture to the butter mixture, stirring until just combined. Do not overmix. Fold in the chocolate chips evenly throughout the dough.
6. Step 6: Shape the dough into a cookie and place it onto the prepared baking sheet. Bake for 10-12 minutes, until the edges are set and the center is slightly soft. Avoid overbaking; the cookie will firm up as it cools.
7. Step 7: Let the cookie cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before enjoying.

Tips & Variations

• Use a mix of dark and milk chocolate chips for a deeper flavor.
• For extra richness, try adding a tablespoon of finely chopped nuts or a pinch of espresso powder to the dough.
• If you prefer a softer cookie, slightly underbake and allow it to cool on the baking sheet.

Storage

Store any leftover cookie in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave for about 10 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a whole egg instead of an egg yolk?

Using a whole egg may change the texture, making the cookie cakier and less rich. Sticking to the egg yolk helps keep the cookie fudgy and dense.

Can I freeze the cookie dough?

Yes, you can freeze the dough ball wrapped tightly in plastic wrap for up to a month. Thaw it in the fridge before baking as instructed.

Single Double Chocolate Chip Cookie Recipe

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★★★★★

4.5 from 107 reviews

• Author: Aiden
• Total Time: 22 minutes
• Yield: 1 cookie 1x

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Description

This single double chocolate chip cookie recipe is perfect for satisfying a chocolate craving without baking a whole batch. Featuring a rich blend of cocoa and semi-sweet chocolate chips, this cookie is soft, chewy, and delightfully chocolatey. Made with simple pantry ingredients, it’s quick to prepare and baked to perfection in a single-serving size.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/2 tablespoons all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/8 teaspoon baking soda
• Pinch of salt

Wet Ingredients

• 1 tablespoon unsalted butter (softened, salted or unsalted)
• 1 1/2 tablespoons granulated sugar
• 1/2 tablespoon brown sugar
• 1/4 teaspoon vanilla extract
• 1 egg yolk

Add-Ins

• 2 tablespoons semi-sweet chocolate chips

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt until well combined to create a uniform dry base for the cookie dough.
3. Cream Butter and Sugars: In a separate bowl, cream the softened butter with granulated sugar and brown sugar using a spoon or small whisk until the mixture is light and fluffy, which helps give the cookie a tender texture.
4. Add Vanilla and Egg Yolk: Stir in the vanilla extract and egg yolk thoroughly to incorporate moisture and flavor into the dough.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet mixture, stirring carefully until just combined to avoid overmixing which can toughen the cookie. Fold in the semi-sweet chocolate chips evenly throughout the dough.
6. Shape and Bake: Form the dough into the shape of a cookie and place it on the prepared baking sheet. Bake for 10-12 minutes until the edges are set and the center remains slightly soft for a perfect chewy texture.
7. Cool the Cookie: Let the cookie cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely, allowing it to firm up slightly for easier handling.

Notes

• For best texture, do not overbake; the cookie will firm up as it cools.
• You can use salted or unsalted butter; if using salted, omit the additional pinch of salt.
• Feel free to substitute semi-sweet chocolate chips with dark chocolate chips for a richer chocolate taste.
• This recipe makes one single-serving cookie; double or triple the ingredients to make more cookies.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: single cookie, double chocolate chip cookie, easy chocolate cookie, chocolate chip dessert, quick cookie recipe