These single serve double chocolate cookies are rich, fudgy, and packed with melty chocolate chunks. They’re perfect when you’re craving something sweet but don’t want to bake an entire batch. Crispy on the edges, soft in the centre, and absolutely irresistible when eaten warm, they’re ready in just minutes, making them the perfect quick chocolate fix!
Why you will love this recipe?
You’re going to love these single serve double chocolate cookies because they’re everything a chocolate lover dreams of: rich, fudgy, and loaded with gooey chocolate chunks in every bite. They’re quick to make, require no chilling time, and are perfect when you just need a little something sweet without baking a whole batch.
Expert Tips for Best results!
- Use Softened Butter – Make sure your butter is soft but not melted. This helps create that perfect balance between crispy edges and a soft, chewy centre.
- Brown Sugar is the Secret – Using brown sugar instead of white sugar keeps these cookies extra moist and gives them a rich, deep flavour.
- Don’t Skip the Egg Yolk – Since this is a small-batch recipe, just using the yolk (not the whole egg) makes the cookies extra rich and fudgy.
- Freezing for 10 Minutes – If you want thicker, bakery-style cookies, pop the dough balls in the freezer for 10 minutes before baking.
- Let Them Rest – Give your cookies a few minutes on the tray before moving them. This helps them firm up and keeps them from falling apart.
How to make Single Serve Double Chocolate Cookies?
Step 1: Cream Butter and Sugar
Beat the softened butter with brown sugar until light, smooth, and creamy.
Step 2: Add Wet Ingredients
Mix in the egg yolk and vanilla extract until fully incorporated.
Step 3: Mix Dry Ingredients
Sift in the flour, baking soda, salt, and corn starch. Gently mix just until the dough comes together and no dry spots remain.
Step 4: Fold in Chocolate
Fold in the chocolate chips evenly throughout the dough.
Step 5: Shape Dough
Roll the dough into a ball and place it on a lined baking sheet.
Step 6: Bake
Bake in a preheated oven at 175°C (350°F) for 10–12 minutes, until the edges are set and the centre is soft.
Step 7: Cool & Enjoy
Let the cookie cool for 5 minutes before indulging in warm, gooey goodness!
Frequently Asked Questions
What if I don’t have brown sugar? Can I use white sugar instead?
You can, but the cookie won’t be as soft and chewy. Brown sugar adds moisture and a deeper flavour, so if you have it, definitely use it.
Can I use the whole egg instead of just the yolk?
Nope! Using just the yolk makes the cookie rich and fudgy. A whole egg would add too much moisture and change the texture. The middle should still be gooey. You can also chill the dough in the fridge for up to 24 hours before baking.
Do I really need to freeze the dough before baking?
Not necessarily! If you’re short on time, bake it right away. But if you want a thicker, more bakery style cookie, that quick 10 minute freeze makes a difference.
Can I bake this in an air fryer instead of an oven?
Yes! Bake at 160°C (320°F) for about 7 to 9 minutes. Keep an eye on it, since air fryers can bake a little faster than ovens. You can also adjust the baking time slightly if you want to change the sweetness or texture.
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Recipe Card
Single Serve Double Chocolate Chip Cookies
Craving something sweet but don’t want to bake a whole batch? This single serve double chocolate cookie is the ultimate treat crispy on the edges, gooey in the centre, and packed with melty chocolate chunks.
Ingredients
- 2 tbsp softened butter (28g)
- 4 tbsp soft brown sugar (50g)
- 1 egg yolk
- A splash of vanilla extract
- 1 1/2 tbsp cocoa powder
- 1/8 tsp baking soda
- A pinch of salt
- 1/4 cup + 1/2 tbsp flour (40g)
- 1/4 tsp corn starch
- Chocolate chunks
Instructions
1. In a mixing bowl, combine the softened butter and brown sugar using a spatula until well mixed.
2. Add the egg yolk and vanilla extract, then mix until fully incorporated.
3. Sift in the cocoa powder, flour, baking soda, salt, and corn starch. Stir until no flour streaks remain.
4. Fold in the chocolate chunks.
5. Divide the dough into two equal portions and shape them into cookie dough balls.
6. Place the cookie dough balls in the freezer for 10 minutes (or bake immediately if you’re short on time).
7. Preheat the oven to 175°C (350°F).
8. Bake for 10-12 minutes, or until the edges are firm but the centre remains slightly soft and underdone.
9. Let the cookies rest on the baking tray for 5 minutes to set before transferring them.
10. Enjoy warm, gooey, and delicious!
How will I exactly know that the cookies are baked perfectly & not overbaking it?
Hello you will know it when the edges are set and the cookie has formed its shape and it is not shiny from top but when u touch it it is still soft.