Cookies for One
Double Chocolate Cookie for One
One rich double chocolate cookie with deep cocoa flavor, crisp edges, a soft fudgy center, and plenty of melted chocolate throughout.
Servings
1 cookie
Prep
10 min
Cook
11–13 min
Total
21–23 min
Difficulty
Easy
Calories
≈ 545 kcal
Protein
≈ 7 g
Fat
≈ 28 g
Carbs
≈ 69 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Unsalted butter, melted28 g
- Light brown sugar18 g
- Granulated sugar10 g
- Milk10 g
- Vanilla extract½ tsp
- All-purpose flour30 g
- Unsweetened cocoa powder10 g
- Baking soda⅛ tsp
- Fine saltPinch
- Chocolate chips or chopped chocolate20–25 g
How to Make It
One double chocolate cookie, step by step.
- 01
Mix the butter and sugars
Add the melted butter, brown sugar, and granulated sugar to a small bowl. Stir until smooth and glossy.
- 02
Add the milk and vanilla
Stir in the milk and vanilla extract until fully combined.
- 03
Add the dry ingredients
Add the flour, cocoa powder, baking soda, and salt. Stir gently just until a soft chocolate dough forms.
- 04
Fold in the chocolate
Fold in the chocolate chips or chopped chocolate, reserving a few pieces to press on top before baking.
- 05
Chill the dough
Chill the dough for 5–10 minutes while the oven heats to 180°C (350°F).
- 06
Shape the cookie
Shape the dough into one thick round cookie and place it on a parchment-lined baking tray. Press the reserved chocolate pieces on top.
- 07
Bake and cool
Bake for 11–13 minutes, until the edges are set but the center still looks slightly soft. Let the cookie rest on the tray for about 5 minutes before serving.
SVI SWEET Tip
More chocolate means more softness after baking.
Because of the extra chocolate, this cookie continues to settle as it cools. Pull it from the oven when the center still looks slightly soft to keep that dense fudgy texture.
Substitutions
Make it work with what you have.
Chocolate pieces
Use a mix of dark chocolate, semi-sweet chips, or milk chocolate depending on how intense you want the flavor to be.
Cocoa powder
Unsweetened natural cocoa powder works well here. Dutch-process cocoa can also be used for a slightly darker, smoother chocolate flavor.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used in the same small quantity.
Extra richness
A tiny pinch of espresso powder can be added if you want to deepen the chocolate flavor even more.
Storage
Best enjoyed fresh.
Room temperature
This cookie is best enjoyed warm on the day it is baked, but it can be stored in an airtight container at room temperature for up to 2 days.
Reheating
Microwave for about 8–10 seconds to soften the center and remelt the chocolate slightly.
Freezing the dough
Shape the dough before freezing and keep it in an airtight container. Bake from frozen, adding a few extra minutes if needed.
FAQ
A few helpful answers.
What makes this double chocolate?
The cookie has cocoa powder in the dough and extra chocolate pieces mixed in, so you get chocolate flavor from both sources.
Can I use only chocolate chips?
Yes. Chocolate chips work perfectly, but chopped chocolate gives a slightly more molten texture.
Why does the cookie seem underbaked in the middle?
That is ideal for this recipe. The cookie continues to set as it cools, which helps create a fudgy center.
Can I double the recipe?
Yes. Double all ingredients and divide the dough into two equal cookies before baking.
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