Two Double Chocolate Cookies- Yes! Just TWO delicious fudgy chocolate cookies. The perfect cookie to satisfy that chocolate craving in just minutes!
If you’ve been looking for a recipe that creates just two cookies, then you’ve come to the right place. Sometimes I don’t want a big batch of cookies. I don’t want the mess of cleaning my kitchen aid or taking out my hand mixer just because I wanted one cookie. And sometimes one cookie is just enough because I don’t want the guilty pleasure of eating more than two or three in a sitting. For this reason, I was inspired to create a cookie recipe that created just two cookies.
Perfect for gifting a box of cookies with a variety of flavors to a friend or loved one. With it being this time of year and Valentine’s Day around the corner you can bake your significant other, a great friend or yourself a beautiful cookie box.
This is part two of my Just Two Cookies Series. Follow along as I share some more TWO cookie recipes!
Part One: Just Two sugar cookies
These double chocolate cookies are so delicious they will remind you of brownie cookies. It’s perfect for the chocolate lover. Enjoy this warm cookie with a glass of milk.
Why should you make this recipe?
Simple, it’s an easy and quick recipe!
One bowl! No mixer or even hand mixer. Only a whisk and bowl are needed.
No time to soften butter? No worries! Melted butter is used in this recipe. No need to use room temperature ingredients.
Bakery-style Cookies- They are so beautiful you’ll think it’s from a bakery!
Best of ALL it makes TWO Double Chocolate Cookies
Just Two Double Chocolate Cookies Ingredients:
- Flour: All-purpose flour, make sure to fluff, scoop, and level off with a knife. Putting in too much flour will result in a thicker cookie.
- Dutch Process Cocoa Powder: Using a high-quality Cocoa powder will give you the rich chocolate flavor that you want vs a natural cocoa powder.
- Light Brown Sugar: Brown Sugar gives you a chewy cookie, brown sugar is just white sugar with molasses mixed in. Light brown or dark brown sugar can be used in this recipe.
- Sugar: Gives the cookies the perfect amount of sweetness without making the cookies too overly sweet.
- Vanilla extract: Don’t skip out on the vanilla. Always measure with your heart!
- Baking soda: Helps spread the cookie.
- Salt: Enhances the flavor of the cookie, just a pinch goes a long way.
- Butter: Unsalted Butter
- Egg: One large egg, whisked! The recipe only calls for 1 tbsp but there are 4 tbsp of whisked egg in a large egg.
- Chocolate: Use any Chocolate you prefer. It can be chocolate chunks, semi-sweet chocolate chips, dark chocolate chips or even white chocolate chips!
How to Make Two Double Chocolate Cookies
Preheat oven to 350F.
Line a cookie sheet with parchment paper and set to the side.
In a medium bowl add the butter and melt. Add sugar, brown sugar, and vanilla extract and mix until well combined.
Crack the large egg in a small bowl and whisk until all combined and then measure out one tablespoon and add to the wet ingredients.
Mix the dry ingredients (flour, cocoa powder, baking soda, salt) and mix until it begins to form a dough. Add in the chocolate chips of choice and then some sprinkles if you’re feeling festive. Divide the cookie dough in two and form into balls of dough. Decorate the tops of the cookies with chocolate chips.
Bake the cookies on the baking sheet for 8 to 10 minutes. The double chocolate cookies will not look golden brown, but the edges should be firm and the top of the cookie will look dry and set. Allow the cookies to cool on the baking pan for 5 to 10 minutes before enjoying.
If there are leftovers store them in an airtight container for up to 3 days.
Success Tip to Making Perfect Two Double Chocolate Cookies
Improper measuring: Don’t overpack the flour, fluff, scoop, and level off excess flour, You want to make sure you have just enough flour to create the right texture of the cookie.
Overmixing the cookie dough: Since it’s such a small batch just hand-mix everything to reduce overmixing.
Oven Temperature: Your oven may run hotter. Having an oven thermometer if your oven is a little older will help understand your oven more. These cookies are baked were baked in my toaster oven (convection) at 350F for 8 minutes. But I know my regular electric oven would take 10 minutes. So, just adjust the bake time according to your oven. And if you don’t know start at 8 minutes and then add one or two minutes until it’s done.
Underbake: The best way to achieve gooey, soft chewy centers is underbaking. A simple and free tip! The cookies may look undercooked when taken out of the oven but wait and see what the cooled cookies will look like once they have fully cooled.
Use Parchment paper or Silpat: Easier cleanup for one and it ensures the cookies will bake evenly. DO NOT EVER bake on aluminum foil or a greased cookie sheet.
Round Cookies: Cookie Scooting is what it’s called. Right when the cookies come out of the oven, take a small bowl, cup, or cookie 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. You can also use the back of a spoon and push the cookie edges in to have round edges.
Double Chocolate Cookie FAQS
Double the recipe?
Yes! Easily!
Can this be made ahead?
Yes, but your cookies will be thick! For the best results take the cookie dough out of the fridge and allow it to come to almost room temperature. Flatten the cookies into a disc and this will help the cookies spread.
Just TWO Double Chocolate Cookies
Ingredients
- 2 Tbsp Butter melted
- 1 Tbsp Sugar
- 2 Tbsp Brown Sugar
- 1 Tbsp Large Egg Whisked
- 1/4 Tsp Vanilla Extract
- 5 tbsp All Purpose Flour
- 1 Tbsp Dutch Cocoa Powder
- 1/4 tsp Baking Soda
- Pinch of Salt
Instructions
- Preheat oven to 350F.
- Line a cookie sheet with parchment paper and set to the side.
- In a medium bowl add the butter and melt. Add sugar, brown sugar and vanilla extract and mix until well combined. Crack the large egg in a small bowl and whisk until all combined and then measure out one tablespoon and add to the wet ingredients.
- Mix the dry ingredients (flour, cocoa powder, baking soda, salt) and mix until it begins to form a dough. Add in the chocolate chips of choice and then some sprinkles if you're feeling festive. Divide the cookie dough in two and form into balls of dough. Decorate the tops of the cookies with chocolate chips.
- Bake cookies for 8 to 10 minutes.
- Allow the cookies to cool on the baking pan for 5 to 10 minutes before enjoying.
- If there are leftovers store them in an airtight container for up to 3 days.
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