Single serve double chocolate chip cookies

Ingredients

• 2 tablespoons Unsalted Butter (softened)
• 1 tablespoon Granulated Sugar
• 1 tablespoon Brown Sugar (packed)
• 2 tablespoons All-Purpose Flour
• 1 tablespoon Cocoa Powder (unsweetened)
• 2 tablespoons Chocolate Chips (semi‑sweet or dark)
• 0.25 teaspoon Baking Soda (pinch)
• 0.25 teaspoon Salt (pinch)
• 0.25 teaspoon Vanilla Extract

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the dough.

   Time: PT2M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a small mixing bowl whisk together the flour, cocoa powder, baking soda, and salt until evenly distributed.

   Time: PT2M

3. Cream Butter and Sugars

   Add the softened butter, granulated sugar, and brown sugar to the bowl. Mix with a fork or whisk until the mixture is light and fluffy, about 1–2 minutes.

   Time: PT2M

4. Add Wet Flavorings

   Stir in the vanilla extract until just incorporated.

   Time: PT1M

5. Combine Wet and Dry

   Gradually add the dry ingredient mixture to the butter‑sugar mixture, stirring until a soft dough forms. Do not over‑mix.

   Time: PT1M

6. Fold in Chocolate Chips

   Gently fold the chocolate chips into the dough until evenly distributed.

   Time: PT1M

7. Portion onto Baking Sheet

   Line a baking sheet with parchment paper. Scoop the dough onto the sheet, shaping it into a single, roughly 3‑inch round cookie (or split into two smaller cookies).

   Time: PT1M

8. Bake

   Place the cookie in the preheated oven and bake for 9–11 minutes, until the edges are set but the center still looks slightly soft.

   Time: PT10M

   Temperature: 350°F

9. Cool

   Remove the cookie from the oven and let it cool on the sheet for 4–5 minutes before transferring to a wire rack.

   Time: PT5M

Nutrition Facts

Calories

210

Protein

2g

Carbohydrates

26g

Fat

11g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Granulated Sugar: Coconut sugar, Honey (reduce butter)
• Instead of Brown Sugar: Dark brown sugar, Molasses + white sugar
• Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
• Instead of Cocoa Powder: Dutch‑process cocoa, Carob powder
• Instead of Chocolate Chips: Chopped chocolate bar, Mini chocolate chips
• Instead of Baking Soda: Baking powder (use 1 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Vanilla Extract: Almond extract (use less)

Equipment Needed

• Mixing Bowl
• Measuring Spoons
• Whisk or Fork
• Baking Sheet
• Parchment Paper (optional)
• Oven

Critical Steps — Do Not Skip

• Preheat the oven fully before baking.
• Cream butter and sugars until light; this creates a tender crumb.
• Do not over‑mix after adding the dry ingredients.
• Watch the bake time closely; the cookie should be slightly soft in the center when removed.

Chef Tips from the Video

• Use high‑quality semi‑sweet or dark chocolate chips for a richer flavor.
• Add a pinch of espresso powder to intensify the chocolate taste without adding coffee flavor.
• For a gooier center, slightly under‑bake and let the residual heat finish cooking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 1 month; reheat briefly before serving.

Room temperature: Best eaten the same day; can sit at room temperature for up to 24 hours.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature before baking.
• Freeze shaped dough portions on a parchment sheet, then transfer to a freezer bag for later baking.

Frequently Asked Questions