A quick and easy high altitude recipe for one big double chocolate cookie! This chocolate chocolate chip cookie is thick, chewy, fudgy and big enough for sharing.
You might also love these small batch recipes for sugar cookies for two, oatmeal skillet cookie for two, and big chocolate chip cookies for two.
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Why You’ll Love This Recipe
Quick and Easy. From start to finish, this single serve double chocolate cookie only takes about a half hour to make. And this is a simple, no chill, no mixer needed recipe that any beginner baker can master.
Small Size. Small batch chocolate cookies are so much fun, whether you just want to make a single portion of dessert for yourself, or for two people to share. This cookie for one or two is a wonderful treat to make for date night, an anniversary, or Valentine’s Day. You can eat it warm, topped with scoop of ice cream, or save the cookie for later.
Perfectly Chewy. The edges of the cookie are crisp and chewy, while the center is warm, fudgy and soft.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Chocolate Chips. I prefer to use semi-sweet chocolate chips, not milk chocolate. You’ll be melting some of the chocolate chips with the butter to create a fudgy texture, with the rest mixed into the cookie dough.
- Egg. Note that you’ll only be using one egg yolk, so save the leftover white to add your scrambled eggs for breakfast.
- Cocoa Powder. For the best flavor and rich, dark color, use a good quality Dutch processed cocoa powder, not natural cocoa powder.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a small baking sheet with a sheet of parchment paper.
- In a small saucepan, melt the butter and 1 tbsp chocolate chips over low heat, stirring with a spatula until melted and smooth. Remove from the heat.
- Add the granulated sugar, brown sugar, egg yolk and vanilla to the melted butter/chocolate, and stir until smooth.
- Separately, sift together the flour, cocoa powder, corn starch, baking soda and salt. Add the dry ingredients and the 1/4 cup chocolate chips to the wet ingredients and stir into a dough.
- Gather the dough into your hands, shape into a ball, then press into a flat disk measuring 1 inch thick and 4 1/2 inches wide. Place the disk of dough on the baking sheet.
- Bake the cookie for about 12-14 minutes (12 minutes for a gooeyer center, and 14 minutes if you like it baked through). The baked cookie will spread to about 6 inches in diameter.
- Cool on the baking sheet for 5 minutes. While the cookie is hot, press a few more chocolate chips on top of the cookie.
- Enjoy warm, or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Yes, you can make two cookies instead of one. Two smaller cookies will likely need to bake for about 9-12 minutes.
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High Altitude Big Double Chocolate Cookie for Two
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp semi-sweet chocolate chips
- ¼ cup granulated sugar
- 1 tsp light brown sugar
- 1 large egg yolk (save the white for another use)
- ½ tsp vanilla extract
- ½ cup all-purpose flour
- 1 ½ tbsp unsweetened Dutch processed cocoa powder
- ¼ tsp corn starch
- ¼ tsp (scant) baking soda
- ¼ tsp (scant) coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup semi-sweet chocolate chips (plus extra for decorating the top of the cookie)
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a small baking sheet with a sheet of parchment paper.
- In a small saucepan, melt the butter and 1 tbsp chocolate chips over low heat, stirring with a spatula until melted and smooth. Remove from the heat.
- Add the granulated sugar, brown sugar, egg yolk and vanilla to the melted butter/chocolate, and stir until smooth.
- Separately, sift together the flour, cocoa powder, corn starch, baking soda and salt. Add the dry ingredients and the 1/4 cup chocolate chips to the wet ingredients and stir into a dough.
- Gather the dough into your hands, shape into a ball, then press into a flat disk measuring 1 inch thick and 4 1/2 inches wide. Place the disk of dough on the baking sheet.
- Bake the cookie for about 12-14 minutes (12 minutes for a gooeyer center, and 14 minutes if you like it baked through). The baked cookie will spread to about 6 inches in diameter.
- Cool on the baking sheet for 5 minutes. While the cookie is hot, press a few more chocolate chips on top of the cookie.
- Enjoy warm, or at room temperature.
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