These Small Batch Chocolate Chocolate Chunk Cookies are perfect for when you need cookies but don’t want to make a whole batch. Plus, no mixer required!
I almost called these “Chocolate Chocolate Chunk Cookies for Two” but who am I to tell you how many cookies to eat? What I can tell you is that this recipe makes a batch of four large cookies. Definitely a small batch, but let’s say this recipe makes anywhere from one to four servings and do with that what you will. Because, CHOCOLATE! Totally perfect for when you need cookies but you don’t necessarily want or need to bake or freeze an entire batch.
Ugh, I’ve written this post about three times so far. I’m having a bad case of “I’m so ready for the weekend” brain. That’s a thing, right? That makes it sound like this week has been dragging, but it has actually gone by pretty quickly. My big exciting event of the week was attending the first session of a 9 week pottery class I’m taking with a friend. We didn’t do a ton this week, but I can tell I’m going to like it. I’m guessing I’m going to be terrible, but at least I’ll have fun while making mugs that are likely to leak!
Getting back to cookies.. This recipe is super easy and is a great after dinner treat. You only need two bowls, you don’t need to cream the butter and sugar, and it takes about 5 minutes to mix up by hand. Plus- chocolate! What more do you need to know?? Just pour yourself a big glass of milk and get to baking.
Want more small batch recipes? Try these:
Small batch chocolate chocolate chunk cookies
Makes: 4 cookies
- 4 TBSP unsalted butter, melted
- ¼ cup light brown sugar
- 2 TBSP granulated sugar
- 1 egg yolk
- ¾ tsp vanilla extract
- ½ cup all purpose flour
- 1 TBSP plus 1 tsp unsweetened cocoa powder
- ¼ tsp baking soda
- ⅛ tsp table salt
- ½ cup semisweet or dark chocolate chunks
- sea salt for finishing (optional)
Preheat oven or toaster oven to 350 F. Line a baking sheet with parchment paper.
Add the brown sugar, white sugar, and melted butter to a medium bowl and whisk well. Add the egg yolk and vanilla and whisk for 1 minute, or until mixture is smooth and well mixed. Set aside.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain. Pour the dry ingredients into the wet ingredients and stir until just combined (you should not see any flour streaks). Add the chocolate chunks and fold in until incorporated into the dough. Divide dough into four equal portions and form into balls. Slightly flatten each ball until it resemble a hockey puck and place on baking sheet. Be sure cookies are at least 4 inches apart.
Cook for 10-12 minutes, or until edges are set but center is still soft. Let cool on baking sheet for 2 minutes and then place on wire rack to finish cooling. Sprinkle a little sea salt on top once cool if desired. Enjoy once cool enough to handle!