double chocolate cookie

this double chocolate cookie for one is the ultimate treat – a thick and fudgy bakery style cookie loaded with chocolate chips. rich, gooey, and perfectly portioned for when you need just one chocolatey cookie!

why you will love this double chocolate cookie recipe

• easy one bowl recipe – this double chocolate cookie for one recipe is so easy, only uses one bowl and there are no special equipment or fancy tools required. no mixer, just a mixing spoon and a bowl is all you need. perfect for when you get a sudden cookie craving and don’t want to wash a bunch of dishes.

• no eggs!! – this is an eggless double chocolate cookies recipe, which means there’s no separating eggs or measuring out tablespoons of eggs involved. it also means that you can easily make this double chocolate cookie vegan by using a plant-based butter and something like coconut cream instead of the heavy cream in this recipe.

• the perfect individual portion – sometimes you just feel like eating exactly one jumbo double chocolate cookie instead of making a whole batch, and this recipe is perfect for that. great for when you’re craving a double chocolate chip cookie but don’t want to be tempted to eat a whole batch.

learn how to make this double chocolate cookie

this quick double chocolate cookie recipe is made in just a few easy steps! we’re going to start off by creaming softened butter with light brown sugar and granulated sugar. add some heavy cream and a splash of vanilla extract, then add flour, cocoa powder, some baking soda, a pinch of salt and some chocolate chips and mix all of that together. once a double chocolate cookie dough is formed, place the dough in the fridge to chill while you preheat the oven, then bake until soft and chewy and we’re done!

double chocolate cookie ingredients

• butter – we’re going to use unsalted butter here. for this double chocolate chip cookie recipe, i prefer creaming softened butter with the sugars over using melted butter.

• brown sugar – i’m using light brown soft sugar for this recipe. this is what helps make this double chocolate cookie recipe chewy and soft and helps give it a nice flavour.

• granulated sugar – this double chocolate cookie recipe uses a mix of granulated sugar and brown sugar. the brown sugar keeps this double chocolate fudge cookie soft and chewy and the granulated sugar helps it spread.

• double cream/heavy cream – most single serve chocolate chip cookies recipes usually use an egg yolk but i really wanted to make this double chocolate cookie eggless. the heavy cream also helps make double chocolate cookies gooey and rich, with perfectly crisp edges and a chewy middle.

• vanilla extract – optional, but a splash of it will add a nice, subtle vanilla flavour to your double chocolate cookie.

• flour – we’ll be using plain flour or all purpose flour for this double chocolate cookie recipe.

• unsweetened cocoa powder – i make this double chocolate cookie recipe with cocoa powder to add that rich, chocolate flavour.

• baking soda – i use just a small amount of baking soda in this double chocolate chip cookies recipe to help the cookie spread.

• salt – a pinch of salt helps balance out the sweetness in this double chocolate cookie.

• chocolate chips – this double chocolate cookie dough recipe uses a generous amount of chocolate but you can use however much you like! you can use chopped chocolate or chocolate chips. i used semi sweet chocolate chips, but you can use milk chocolate or dark chocolate or you can even make this double chocolate cookie with white chocolate chips if you like.

tools

• small mixing bowl – for the double chocolate cookie dough

• small bowl – for the dry ingredients

• spoon – for mixing the dough

• parchment paper or baking paper – to line the baking tray

• baking tray – for baking the double chocolate cookie

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: in a small bowl, add the softened, room temperature butter. add the granulated sugar and light brown sugar. mix these together with a spoon or whisk until combined and the mixture becomes soft and creamy.

step two: add the heavy cream and the vanilla extract and again, mix this in until combined.

step three: to another small bowl, add the flour, cocoa powder, baking soda and salt. mix these together.

step four: add the dry ingredients to the wet batter along with the chocolate chips, and gently mix all of this together until a double chocolate cookie dough is formed. you might need to use your hands to form the cookie dough as the mixture might be a bit crumbly at the beginning.

step five: preheat your oven for 15 minutes and line a baking tray with parchment paper or baking paper.

step six: place the bowl with the double chocolate cookie mix in the fridge and let the cookie dough chill while the oven preheats.

step seven: once the dough is ready, scoop all the dough and shape it into one large, thick round. place it on the prepared baking tray. add a few extra chocolate chips or chocolate pieces and press them into the top of the cookie dough ball if you like.

step eight: bake your double chocolate cookie for about 15-18 minutes – it might look slightly underdone but it will continue to cook as it cools. i made this double chocolate chip cookie jumbo sized, so this is why it takes a little bit longer than usual to bake.

step nine: let the double chocolate cookie cool on the tray for a good 15 minutes. it will be too soft to pick up immediately out of the oven, but will firm up as it cools. the cookie should look slightly crisp on the edges, with a softer middle.

step ten: serve with a glass of cold milk, and let’s eat!

tips and notes

• i would recommend using room temperature butter when making this double chocolate cookie. this will help it combine better with the rest of the ingredients and just make things easier for you when you’re mixing the butter and sugar together.

• if you forgot to leave the butter out to let it soften, you can always put it in the microwave for about ten seconds, just so that it can soften slightly so that it’s easier to mix. make sure you don’t melt the butter completely or put it in the microwave for too long.

• if you feel that this double chocolate cookie is too big for you, you can always use this as a double chocolate cookie for two recipe. just follow the recipe as stated, but instead of baking this as one large cookie, just split the dough into two and bake two smaller double chocolate cookies. if you do this, be sure to adjust baking times to reflect that, as a smaller cookie will take less time to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your double chocolate cookie as it bakes. i like to take it out of the oven when it’s slightly underdone as it will continue to cook as it cools once it’s out of the oven. over baking will probably make your double chocolate cookie dry and cakey and we definitely don’t want that!

• once your double chocolate cookie is out of the oven, it might look underdone and will be too soft to pick up. let it cool on the baking sheet for a good 15 minutes before trying to pick it up. it will still be soft and gooey, but will also firm up enough for you to hold it.

• i like to press extra chocolate chips into the top of the double chocolate cookie once it’s fresh out of the oven as the warmth of the cookie makes the chocolate chips gooey and melty.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results. and since this is a single serve double chocolate cookie recipe, even small variations in amounts can impact the texture of the cookie.

• if you do decide to use cups, this recipe uses flour measurements based on scooping the flour, as this is what most people tend to do.

• enjoy this double chocolate cookie warm! the best way to eat this double chocolate cookie is warm and fresh out of the oven, when the chocolate is still gooey and the edges are crisp, with a cold glass of milk.

frequently asked questions

1. why did you make this double chocolate cookie with no egg ?

   – most single serve cookie recipes use an egg yolk, or something like 1 tbsp of egg, which i’ve always found to be a bit of a hassle. personally, i also don’t like to use just the yolk, because then i have the leftover egg whites to use, and sometimes you just don’t feel like doing all of that! i wanted to keep this double chocolate cookie easy to make. this recipe is great for those who don’t really feel like using just the egg yolk, or if you can’t or don’t eat eggs for whatever reason.

2. can i use salted butter in this double chocolate cookie recipe ?

   – yes, you can use salted butter. if you do use salted butter for your double chocolate cookie instead of unsalted, just omit the extra salt used in this recipe.

3. do i have to use vanilla extract in this double chocolate cookie recipe ?

   – the vanilla extract in this double chocolate cookie recipe is optional. i like the subtle vanilla flavour it gives to the cookie dough, but if you would prefer not to use it or don’t have it, that’s also completely fine.

4. why did my double chocolate cookie turn into a cake ?

   – the reason why your cookie turned into a cake could be because of baking times. you should take your double chocolate cookie out of the oven when it’s slightly underdone as it will continue to cook and firm up as it cools. even if you follow the exact timings in the recipe, every oven will bake things differently so timings will vary depending on your oven. i highly recommend checking on your cookie every once in a while, especially towards the end of the recommended times to make sure it doesn’t over bake.

   – another reason could be that there was too much flour in your cookie dough. to make this single serve cookie as accurately as possible, i would really recommend weighing out the flour using a kitchen scale.

5. can i make this double chocolate cookie without brown sugar ?

   – the brown sugar in this double chocolate cookie recipe helps make it chewy and soft. however, if you don’t have brown sugar, you can substitute it with granulated sugar. keep in mind that using all granulated sugar to make this cookie might result in a cookie that is less chewy and maybe even a little drier. it will also probably spread more, but other than that, it should work just fine. for best results, use a combination of brown sugar and granulated sugar as stated. if you have molasses on hand, you could also add a small amount of that to granulated sugar to mimic the effect of brown sugar.

6. can i make this double chocolate cookie with powdered sugar instead of granulated sugar ?

   – i have not personally made this double chocolate cookie with powdered sugar, so i can’t say for sure what the result will be. there won’t be much difference in taste, but using powdered sugar instead of granulated sugar will probably change the texture of your double chocolate cookie. a cookie made with powdered sugar is likely to have more of a crumbly, tender texture rather than being thick and chewy.

7. can i make this double chocolate cookie without heavy cream ?

   – i use heavy cream in this double chocolate cookie recipe as it acts as a binder in place of the egg. it also helps add a lovely chewiness and richness to the cookie. if you don’t have heavy cream on hand or would rather not use it, you can use milk or even yoghurt in place of this. you could also just use an egg yolk if you’re fine with using eggs. bear in mind that these substitutions will have an impact on the taste and texture of the cookie, so it won’t be exactly like the one pictured in this recipe.

8. why did my double chocolate cookie not spread ?

   – one of the reasons why your cookie didn’t spread might be due to your oven temperatures being too low. make sure to preheat your oven about 15 minutes before adding your cookie in so that the oven is hot enough.

   – it could also be that your cookie dough is too cold. if you find that your cookie isn’t spreading in the oven, let it sit at room temperature for 5-10 minutes before baking it.

9. is this double chocolate cookie recipe no chill or do i have to chill the dough ?

   – you absolutely don’t have to chill the dough to make this double chocolate cookie but i would highly recommend it. chilling the cookie dough helps enhance the flavours and also prevents the cookie from spreading too much in the oven. you can skip the chilling time if you’re in a rush, just bear in mind that there might be some differences in the taste, texture and appearance of your double chocolate cookie.

10. can i make this double chocolate cookie in a mug in the microwave ?

    – i have personally never tried making this double chocolate cookie in the microwave so i can’t say for sure. but if you do want to try it out, i’d recommend flattening out the ball of cookie dough before placing it in the microwave so that the cookie is able to cook through.

11. can i use this recipe to make double chocolate cookie cups ?

    – yes, you should be able to make double chocolate cookie cups using this recipe! just follow the recipe as stated (you can skip the chilling the fridge), split the dough between two oven safe dishes, and bake. if you use this recipe to make cookie cups, just bear in mind that the cookie cups will probably take less time to bake, so keep an eye on them to make sure they don’t over bake.

12. is the double chocolate cookie dough edible ? can i have it without baking it ?

    – although the double chocolate cookie dough is eggless, it does not mean that it’s edible or okay to have raw. you can use this as a double chocolate edible cookie dough recipe if you make a small change – you’ll need to heat treat the flour first and then follow the rest of the recipe as stated.

13. can i have this double chocolate cookie with sea salt ?

    – yes! i love to sprinkle some flaky salt on top of the cookie once it’s out of the oven as it helps balance out the sweetness.

14. can i make this double chocolate cookie with nuts ?

    – yes, you can add some chopped nuts to the dough as well before baking the cookie. you can use any kind of nuts you like – a double chocolate hazelnut cookie would be delicious!

recipe