Small Batch Double Chocolate Chunk Cookies
Rich, fudgy cookies combining melted chocolate in the batter with chunks of flavored chocolate bar throughout. The double chocolate approach creates an intensely chocolatey cookie with a soft, brownie-like texture and shiny, crackled tops. Perfect for when you want just a few indulgent treats without making a massive batch. The addition of flavored chocolate chunks like hazelnut bittersweet adds textural interest and complementary flavors.
Ingredients
- 2 ounces semisweet or bittersweet chocolate, chopped
- 1 tablespoon unsalted butter
- ⅓ cup all-purpose flouralmond flour3/4 ratiogluten-freegluten-free
note: cookies will be more tender
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¼ cup plus 2 tablespoons packed light-brown sugarcoconut sugar1:1refined sugar-free
note: slightly less sweet
- ½ teaspoon vanilla extract
- 6 ounces flavored dark or bittersweet chocolate bar, cut into chunks
Instructions
- 1
Preheat oven to 350 degrees
- 2
Heat chopped chocolate and butter in microwave-safe bowl in 20-second increments, stirring between, until almost melted
- 3
Let melted chocolate mixture cool
- 4
Mix flour, baking powder, and salt in separate bowl
- 5
Beat egg, brown sugar, and vanilla on high speed until light and fluffy
- 6
Reduce speed to low and beat in melted chocolate
- 7
Add flour mixture and stir until combined
- 8
Ensure batter is not warm, then stir in chocolate bar chunks
- 9
Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets
- 10
Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers
- 11
Cool on sheets 10 minutes, then transfer to racks to cool completely
Tips
Don't overheat the chocolate and butter mixture - it should be just barely melted to prevent the cookies from becoming too thin.
Make sure the melted chocolate has cooled before adding the chocolate chunks to prevent them from melting into the batter.
Cookies should look slightly underbaked when you remove them - they'll continue cooking on the hot pan while cooling.
Good to Know
Store in airtight container at room temperature for up to 5 days
Dough can be made and refrigerated up to 2 days ahead before baking
Best served slightly warm or at room temperature
Common Mistakes
Don't overheat chocolate to avoid seizing
Cool melted chocolate before adding chunks to prevent melting
Don't overbake to maintain soft centers
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without an electric mixer?
Yes, you can whisk by hand, though it will take more effort to get the egg and sugar mixture light and fluffy.
What if I don't have flavored chocolate bars?
Use any good quality dark chocolate chopped into chunks, or add nuts, dried fruit, or chocolate chips instead.
How long do these cookies keep?
They stay fresh in an airtight container for up to 5 days at room temperature, or can be frozen for up to 3 months.