Single Serve Small Batch Chocolate Cookies (Gluten-Free)

This single-serve small-batch chocolate cookie recipe is perfect for those late-night cravings! It makes three soft, chewy, and fudgy double chocolate chip cookies with only a quick 30 minute chill time. You can make this recipe with regular all-purpose flour or gluten-free flour.

Why You'll Love This Small Batch Chocolate Cookies Recipe

Satisfy those late night chocolate cravings with these delicious soft and chewy small batch double chocolate chip cookies. They have a melty fudgy center with perfectly crisp edges, topped with flaky sea salt for the ultimate gourmet cookie. Here are more reasons why you will love this small batch cookie recipe:

• Only a 30 minute chill time! This single serving cookie recipe is a smaller, quicker version of my gluten-free double chocolate chip full-batch recipe.
• Versatile flour options. You can use all-purpose flour or gluten-free 1 to 1 baking flour for this recipe, just make sure to weigh your flour of choice in grams using a food scale.
• Perfect texture and flavor. Small batch recipes are great when you want something quick, easy, without all the leftovers. This single serve cookie recipe makes three, generously sized perfect cookies that are rich and decadent.

Small Batch Chocolate Cookies Ingredients

You’ll need the following ingredients to make these delectable small batch double chocolate cookies:

• Unsalted Butter: You'll need two tablespoons of unsalted, softened butter. Softened butter is between 65°F - 68°F, which can be measured using an instant-read thermometer. I recommend measuring the 28 grams of butter on a food scale and allowing it to come to room temperature, 30-60 minutes before making the cookies.
• Dark Brown Sugar: I love using dark brown sugar in chocolate cookies. It has a delicious rich molasses flavor and adds moisture to the dough, resulting in soft, chewy baked cookies.
• Egg Yolk: One large egg yolk binds the dough together and creates a chewy cookie, never cakey. Save the leftover egg whites for an egg scramble the next day.
• Vanilla Extract: Adds warmth and flavor to the cookies.
• Baking Soda: Helps the dough to spread and rise.
• Salt: Just a pinch of salt enhances the sweetness.
• Espresso Powder: Adding espresso powder to chocolate baked goods enriches the chocolate flavor. This ingredient is technically optional, but makes all the difference in flavor.
• Dutch Processed Cocoa Powder: Adds a smooth, rich chocolate flavor. Natural cocoa is not recommended for this recipe.
• Flour: You can use regular all-purpose flour or my favorite, Bob's Red Mill 1 to 1 Gluten-Free Baking Flour. Whichever flour you choose, just make sure to measure on a food scale.
• Chocolate Chips: Ghirardelli 72% Cacao Dark Chocolate Chips are my favorite chocolate discs to use for this recipe. For a sweeter flavor, try using white chocolate chips, milk chocolate chips, or semi-sweet chocolate chips.
• Flaky Sea Salt (Optional): A few pinches of flaky sea salt at the end creates a contrasting salty-sweet flavor

Find the printable recipe card with full recipe instructions and measurements below.

How To Make Small Batch Chocolate Cookies

Baking Tip: My number one tip is to use a food scale to measure the ingredients for these small batch cookies.

• Step 1: Cream the butter and sugar. In a medium bowl, combine the softened butter and dark brown sugar. Using a spoon or silicone spatula, thoroughly mix the two ingredients until they are completely smooth.
• Step 2: Add the egg yolk and vanilla extract. Scrape down the sides and bottom of the bowl, then add the egg yolk and vanilla extract.
• Step 3: Mix until combined. Mix until the egg yolk and vanilla are fully incorporated, and the mixture has a light, creamy consistency.
• Step 4: Add the dry ingredients and chocolate chips. Add the Dutch-processed cocoa powder, flour, baking soda, and salt. Mix until just combined and no streaks of flour remain, then fold in chocolate chips until evenly distributed. Cover the dough and refrigerate for 30 minutes.

• Step 5: Roll the dough. Preheat your oven to 350°F and line a large baking sheet with parchment paper while the dough chills. After 30 minutes, remove the chilled dough and divide it into three 60-gram portions. Roll each portion into a smooth ball and place them 2 inches apart on the prepared sheet. Top with extra chocolate chips if desired
• Step 6: Bake. Place the baking sheet in the oven to bake for 10 minutes, or until the edges are set but the centers are still gooey. Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling. Enjoy!

Expert Tips

• Weigh the ingredients. For the most precise and consistent baking results, use a food kitchen scale to measure ingredients in grams, not a measuring cup. 
• Use softened butter. Using room temperature butter, not melted butter, is essential for achieving the right cookie texture. This is because softened butter combines more effectively with the other ingredients. To properly soften your butter, weigh out 28 grams on a food scale and allow it to sit at room temperature for 30 to 60 minutes before baking. The ideal temperature for softened butter is between 65°F and 68°F, and you can confirm this using an instant-read thermometer
• Choose good chocolate. Using high-quality chocolate significantly improves the cookie's flavor, creating a richer and more complex chocolate taste.

Storage Instructions

• Storage: For the best flavor, enjoy these cookies on the day they're baked. However, they can be stored in an airtight container for up to three days
• Freezing: You can freeze the cookie dough balls in advance and go from freezer to oven when ready to bake. You may need to add 1-2 minutes to the baking time.

More Cookie Recipes You'll Love

• Gluten-Free Brown Butter Chocolate Chip Cookies: These are the best chocolate chip cookies! Made with delicious brown butter, baked until golden brown with a soft and chewy center, and packed with loads of melty chocolate chips.
• Gluten-Free Fudgy Brownie Cookies: A cross between a brownie and a cookie, these soft, fudgy chewy cookies will satisfy any chocolate fix.
• Gluten-Free Double Chocolate Chip Cookies: The perfect easy recipe when you are in the mood to make an entire batch of cookies instead of a small batch single serve recipe.

I hope you love this small batch chocolate cookies recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe