Six splurge worthy brownie-like cookies filled with rich dark chocolate chips. Hey chocolate lovers this Toaster Oven Double Chocolate Cookies recipe is for you!
Recently Tim had suggested we add a little chocolate to the site. I know a lot of people are fans of chocolate cookies (I live with one of those people) so last week I set out to create a nice chocolaty toaster oven cookie recipe.
I’m far from experienced in the double chocolate baking department. In fact my chocolate baking comfort level used to begin and end with a bag of chocolate chunks and this yummy recipe for Chocolate Coconut Spelt Mini Muffins.
So rather than try to create an entirely original recipe with my limited cocoa experience I decided to adapt a recipe I found in this AARP Cooking for Two cookbook.
Hey now don’t snicker, we can appreciate a good cooking for two recipe whether we’re in the target demographic or not. Plus aren’t grandmas like the best cookie bakers ever!
After a few batches testing ingredient swaps like white whole wheat flour and coconut palm sugar I whittled down the recipe size just a tiny bit more. The original one made 2 dozen mini cookies, a dangerously tempting amount of fresh cookies 🙂
One last bake of the final recipe and I was sure you would enjoy this small batch of straight-up double chocolate chip cookie deliciousness!
Bolstered by my chocolate baking success and feeling an America’s Test Kitchen vibe I thought it would be fun to try baking the final recipe a couple of different ways and see how it changed the cookies.
3 More Ways to Bake Your Toaster Oven Double Chocolate Cookies
The Impatient Batch
Hate waiting for cookie dough to chill? The just-mixed dough will be super sticky but you can use a measuring spoon to drop tablespoon-sized mounds onto a silpat (Item No. 4 on our list of Toaster Oven Essentials) lined cookie sheet and bake them.
Verdict: Actually quite tasty* they were a little more blob shaped but texture wise the cookies were soft with just a tiny crispy edge and fudgy middle.
* When tasted next to cookies made with dough that had chilled for 10 minutes it was clear patience gets rewarded. There was a greater contrast of crispy edge to soft fudgy middle and the chocolate flavor was deeper and richer, you won’t believe what a difference that 10 minutes makes!
The Minis Batch
If you’d rather have 12 mini cookies instead of 6 medium-sized ones scoop the dough into 1/2 tablespoon sized balls and bake 6-8 minutes.
Verdict – Yummy little cookies but that was a problem for us. Their tiny size can trick you into eating way more of them then you should – one of us may have eaten 6 in one sitting without noticing it.
The Crispy Edges Batch
If you’re the kind of person who likes the crackly edges of a brownie make the cookie dough as written but flatten the dough balls with the palm of your hand just before baking.
Verdict: You’ll get a crispier cookie with more crinkled brownie-edge texture and less soft middle. This was Tim’s favorite batch. The fun thing is I can just smoosh half of the dough before baking and we each get to enjoy a cookie style we like without having to bake more cookies!
However you choose to make them I hope you enjoy these indulgent toaster oven double chocolate cookies!
Recipe adapted from the Chocolate-Chocolate Chip Cookies recipe in this AARP Betty Crocker Cooking for Two cookbook.
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