small batch double dark chocolate chip cookies


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double dark chocolate chip cookies

A recipe card that resides in my handmade cookbook for chocolate chocolate chip cookies is one of my favorites. It also makes up more dough than I have patience for these days. This is my take on a true small batch recipe that makes only four cookies and takes very little time to put together.

Tools you’ll need:

  • 2 mixing bowls
  • a whisk or fork
  • rubber spatula
  • a cookie sheet
  • parchment paper


  • 4 tablespoons butter, melted
  • ¼ cup brown sugar
  • 2 tablespoons sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup all purpose flour
  • 1 heaping tablespoon dark cocoa powder
  • ¼ tsp baking soda
  • ⅛ tsp salt
  • ½ cup dark chocolate chips


  1. Set oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium sized bowl, melt the butter in the microwave until melted (about 30 seconds).
  3. Add the brown sugar + white sugar into the melted butter and whisk well. Add the egg yolk, vanilla + almond (or use 1 teaspoon vanilla) and whisk for 1 minute until mixture is smooth and well mixed.
  4. In a separate bowl, whisk together the flour, dark cocoa powder, baking soda + salt.
  5. Pour the dry ingredients into the wet ingredients and stir until just combined.
  6. Add the dark chocolate chips + fold into the dough.Divided dough
  7. Divide dough into four equal portions. Use a wide spatula to make it easy. Slightly flatten + make sure the cookies are placed on the baking sheet with plenty of room around them. This makes 4 pretty big cookies that will take up a majority of the whole pan.
  8. Bake for 10 minutes and then check the cookies. If the edges are set and the center is still soft but puffed up, remove them from the oven to cool. They’ll continue to set as they cool down.
Inspiration fromMaya over at treats + eats.
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