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    Home » Recipes » Single Serve Recipes

    Single Serve Double Chocolate Cookie (Small Batch)

    Published: Mar 10, 2025 · Modified: Jun 1, 2025 by Kathleen Hansen · This post may contain affiliate links · 1 Comment

    Jump to Recipe·Print Recipe

    This Single Serve Double Chocolate Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed) and makes only two large chewy chocolate cookies. Perfect to satisfy your cookie craving!

    Single serve double chocolate cookies on a small plate.

    This small batch cookie recipe is the perfect solution for when you're craving a chocolate cookie, but you don't have the time to make an entire batch of cookies OR you don't want lots of cookies leftover.

    Jump to:
    • ⭐Why I Love It:
    • 🥘Ingredients
    • 🔪Step by Step
    • 💭Recipe Tips
    • 👩‍🍳Recipe FAQs
    • 🍫Related Single Serve Recipes...
    • Recipe
    • Reviews

    ⭐Why I Love It:

    • Lots of Chocolate - Using both cocoa powder in the cookie dough and mixing in chocolate chips gives a double does of chocolate flavor! For another favorite single serve chocolate dessert, try this Single Serve Chocolate Cake, Single Serve Brownie, or Nutella Mug Cake made in the microwave.
    • Super Small Batch Recipe - I love that this single serve cookie recipe makes only two large cookies. It lets me can satisfy my cookie craving without having to make an entire batch of cookies. Another favorite small batch cookie recipe is this Single Serve Brown Butter Chocolate Chip Cookie.
    • No Mixer Needed - Because it's such a small amount of dough, you can mix it all up by hand using a rubber spatula instead of needing to use an electric or stand mixer.
    • Gooey and Tender on the Inside - By using an egg yolk and by not over baking the cookies, the insides stay perfectly gooey (without being raw!) and are just perfect.

    🥘Ingredients

    Ingredients to make a small batch of double chocolate cookies in small glass prep bowls.
    • Unsalted Butter - Softened to room temperature! As long as your butter is softened, then you can easily mix up the dough by hand. If you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
    • Brown Sugar - When measuring brown sugar, make sure to pack it into the measuring cup. You can use either light brown sugar or dark brown sugar.
    • Egg Yolk - Using only the egg yolk helps keep the recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. If you want to use up the leftover egg white, you can make this Single Serve White Cake or Single Serve Chocolate Cake recipe!
    • Vanilla Extract - For flavor!
    • All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
    • Cocoa Powder - We add cocoa powder to make our chocolate cookie dough!
    • Baking Soda - This is the leavener for the cookie to help them rise.
    • Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
    • Chocolate Chips - I like to use semisweet chocolate chips, but you can use really any kind of chocolate chips or even chocolate chunks! You can even use leftover chocolate chips to make this Single Serve Molten Lava Cake.

    See the recipe card for full information on ingredients and quantities.

    🔪Step by Step

    This recipe for Single Serve Double Chocolate Cookies could not be any easier! Just mix up the dough in one bowl, pop in the fridge while the oven preheats, then bake on one sheet.

    Cookie dough before dry ingredients are added.

    Photo 1 - In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla extract until well combined. Then mix in the red food coloring.

    Small batch of double chocolate cookie dough in a mixing bowl.

    Photo 2 - Mix in the flour, baking soda, cocoa powder, and salt to combine. Pop the dough in the fridge while the oven finishes preheating.

    Two double chocolate cookie dough balls on a baking sheet.

    Photo 3 - Scoop the dough into large balls and place on a parchment lined baking sheet.

    Two baked double chocolate cookies on a baking sheet.

    Photo 4 - Bake until the edges are firm and set and the center is just set. Allow to cool for at least 10 minutes on the baking sheet so the cookies can finish cooking on the warm sheet. Enjoy!

    💭Recipe Tips

    • Softened Butter - In order to mix up the dough, your butter needs to be softened to room temperature. If you're in a pinch you can microwave for just a couple of seconds, but be careful not to melt it!
    • Allow to Cool on Baking Sheet - Letting the single serve cookies cool on the baking sheet for 10 minutes lets the cookies finish baking on the warm baking sheet so they set up.
    • Don't Over Bake - The cookies will finish setting up on the baking sheet so in order to have the gooey (but not raw) insides be sure not to over bake them. The egg yolk helps give the center a gooey/fudgy interior so know that as long as they're set around the edges, golden on the bottom and golden brown/slightly set on top then they are baked 🙂
    • Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
    A double chocolate cookie broken in half to show gooey center.

    👩‍🍳Recipe FAQs

    Why does the recipe use only an egg yolk

    Using only the egg yolk helps keep the single serve cookie recipe super small and it also gives the cookies their chewy/fudgy/almost gooey center. A great way to use the leftover egg white is in a single serve cupcake recipe!

    What is the 'Spoon and Level' method?

    The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.

    🍫Related Single Serve Recipes...

    • Single serve chocolate chip muffin on a plate.
      Single Serve Chocolate Chip Muffins (Makes Two)
    • Single serve blueberry muffins with fresh blueberries.
      Single Serve Blueberry Muffins (Fresh or Frozen Blueberries)
    • Single Serve Chocolate Lava Cake with molten center baked in the air fryer or oven.
      Single Serve Molten Lava Cake (Air Fryer or Oven)
    • Single serve lemon pound cake with glaze on a small plate.
      Single Serve Lemon Pound Cake (with Glaze)

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    Print

    Recipe

    Single Serve Double Chocolate Cookie (Small Batch)

    Single serve double chocolate cookies on a small plate.
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    This Single Serve Double Chocolate Cookie recipe is a super small batch cookie recipe that is mixed up in one bowl with a rubber spatula (no mixer needed) and makes only two large chewy chocolate cookies. Perfect to satisfy your cookie craving!

    • Author: Kathleen Hansen
    • Prep Time: 5 minutes
    • Cook Time: 11 minutes
    • Total Time: 35 minutes
    • Yield: 2 large cookies
    • Category: Dessert, Cookies, Single Serve
    • Method: Oven
    • Cuisine: American

    Ingredients

    • 2 Tablespoons unsalted butter, softened
    • ¼ cup packed brown sugar, light or dark
    • 1 egg yolk
    • ¼ teaspoon vanilla extract
    • 1.5 Tablespoons cocoa powder
    • ⅛ teaspoon baking soda
    • ⅛ teaspoon salt
    • ¼ cup all purpose flour
    • ~3 Tablespoons semisweet chocolate chips. Plus a few extra to press into tops

    Instructions

    1. Cream Butter and Sugar - In a medium bowl, use a fork to stir together the softened butter and sugar until combined (I like to ‘smoosh’ the mixture against the side of the bowl to really cream things together). Mix in the egg yolk and vanilla until well combined. 
    2. Add Dry Ingredients - Stir in flour, baking soda, cocoa powder, and salt. Then fold in the chocolate chips.
    3. Chill Dough and Preheat Oven - Pop the dough into the fridge to chill for 20-30 minutes while the oven preheats. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    4. Scoop Dough into Balls - Roll the dough into two balls and place on a baking sheet, or use a large cookie scoop. I like to press a few extra chocolate chips in the tops for extra pretty cookies.
    5. Bake - Bake for 11–13 minutes - when the edges are firm and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.
    6. Enjoy - Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!

    Notes

    Spoon and Level Method - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.

    Leftovers can be stored at room temperature, in an airtight container, for up to 1 week.

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 397
    • Sugar: 36.5 g
    • Sodium: 237.8 mg
    • Fat: 20.5 g
    • Carbohydrates: 52.7 g
    • Fiber: 3.1 g
    • Protein: 5.3 g
    • Cholesterol: 122.8 mg

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Kathleen Hansen says

      March 10, 2025 at 8:48 pm

      Never enough chocolate in my book so these cookies are perfect!

      Reply

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    Hi! I'm Kathleen and welcome! My favorite place to be has always been in the kitchen and I love creating recipes that are easy and approachable. Simple ingredients and easy-to-follow instructions!

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    Single serve double chocolate cookies on a plate.
    One double chocolate cookie broken in half to show gooey inside.
    Small batch double chocolate cookies on a baking sheet.
    Single serve double chocolate cookies baked on a cookie sheet.
     

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