Toaster Oven Chocolate Cookies
Toaster Oven Chocolate Cookies are rich brownie-like cookies stuffed full of melty chocolate chips. The easy small-batch recipe makes just 6 indulgent cookies, so go ahead and splurge!
This recipe is great for when you’re craving a cookie but don’t need a few dozen.
It requires only one bowl, a few pantry staples, and makes a mini-batch of fudgy chocolate cookies that are perfectly sized for baking in a toaster oven.
Below we’ll walk you through how to whip up a batch in less than 30 minutes using your little oven. Come on, let’s make cookies!
Ingredient Notes
Egg Yolk: Please don’t add the whole egg, the cookies will not turn out great.
Butter: The recipe calls for unsalted. If you only have salted, just omit the salt from the recipe. Or leave it in if you’re a fan of saltier chocolate cookies.
Step-By-Step Instructions
1. In a medium bowl, beat the butter and sugar together until the mixture is fluffy and lighter in color. A hand mixer makes this job really easy but you can also use a fork – it just takes a little longer.
2. Next, mix in the egg yolk and vanilla until combined. Add the cocoa powder and slowly mix it in. If you go too fast the cocoa powder will puff up and get everywhere.
Once the cocoa is mixed in, add the flour, baking soda, and salt. Mix just until combined.
Then stir in 2 tablespoons of the chocolate chips, setting aside the other tablespoon for topping the cookies before baking.
3. Right now, the dough will be very sticky. To keep the cookies from spreading too much during baking, chill the cookie dough in the fridge for 10 minutes.
4. While the dough chills, adjust the cooking rack to the middle placement, select the BAKE setting, and preheat the toaster oven to 350°F. Then, lightly oil a small cookie sheet or line it with a silicone baking mat.
Related >>> Our Most-Used Toaster Oven Baking Dishes and Accessories
5. Roll the chilled dough into heaping tablespoon-sized balls and place them at least 2 inches apart on the prepared pan. Gently press the remaining chocolate chips into the top of the dough.
6. Bake until the cookies are dry and set around the edges but the centers are still puffed and soft about 5 to 7 minutes.
How do you know if the cookies are ready?
You want the tops of the cookies to be dry to the touch but you may still see a little wet dough in the cracks. Remember, cookies continue to bake as they cool.
7. Allow the cookies to cool on the pan for at least 5 minutes before transferring them to a wire rack to cool completely.
Baking With Convection
The fan in a convection toaster oven circulates the oven’s warm air more evenly. This is great for making cookies but it can cause them to bake faster than expected.
For the best results, reduce the temperature to 325°F and begin checking on the cookies a few minutes early. Then, add more time as needed.
Learn More >>> 5 Tips That Will Make You a Toaster Oven Cookie Baking Expert
Frequently Asked Questions
Help, my cookies burned after just a few minutes!
It sounds like your toaster oven may run warmer than the dial indicates. This article will walk you through how to use a thermometer to check your oven’s temperature accuracy. Then you can make adjustments (like turning the temperature down) for recipes as needed.
Can I bake these in a traditional oven?
You sure can. Use the same settings, adding more baking time as needed.
Can the recipe be doubled?
Yes! For a dozen cookies that are just like the original recipe, you’ll need to use two egg yolks and double all of the other ingredients.
Another option is to use a whole egg (instead of two yolks). The dough will be stickier and need at least 30 minutes of chilling.
The baked cookies are more tender but still have a delicious chocolate flavor!
More Toaster Oven Cookie Recipes
- Toaster Oven Chocolate Chip Cookies
- Easy Small Batch Chocolate Cookies In 8 Fun Flavors
- Toaster Oven Oatmeal Cookies
- Small Batch Triple Ginger Cookies
- 3-Ingredient Banana Oat Cookies
- Small Batch Cake Mix Cookie Bars
- 70 Small Batch Cookies for Your Toaster Oven
Toaster Oven Chocolate Cookies
Crispy on the edges, soft and melty inside, these brownie-like cookies are easy to whip up whenever a craving strikes. For a fun twist, try swapping the chocolate chips with Reese’s Pieces or M&M’s.
Ingredients
- 1½ tablespoons (21 grams) Unsalted Butter, softened
- 3 tablespoons (36 grams) Light Brown Sugar (see note)
- 1 Large Egg Yolk (about 25 grams), reserve egg white for another use
- 1/4 teaspoon Vanilla Extract
- 2 tablespoons (10 grams) Unsweetened Cocoa Powder, (not Dutch-processed)
- 1/4 cup (30 grams) All-Purpose Flour or White Whole Wheat Flour
- 1/4 teaspoon Baking Soda
- Pinch Fine Sea Salt
- 3 tablespoons (42 grams) Semi-Sweet Chocolate Chips, divided
Instructions
- In a medium bowl, beat the butter and sugar together until light and fluffy (at least 1 minute). Mix in the egg yolk and vanilla until combined. Gently stir in the cocoa powder. Then add the flour, baking soda, and salt. Mix just until combined. Stir in 2 tablespoons of the chocolate chips.
- Chill cookie dough in the fridge for at least 10 minutes.
- While the dough chills, adjust the cooking rack to the middle placement, select the BAKE setting, and preheat the toaster oven to 350°F. Lightly oil a small cookie sheet or line it with a silicone baking mat.
- Roll chilled dough into heaping tablespoon-sized balls. Place at least 2 inches apart on the prepared pan. Press the remaining 1 tablespoon of chocolate chips into the top of the dough.
- Bake until the cookies are set but the centers are still puffed and soft, 5 to 7 minutes. The cookies will continue to bake as they cool.
- Allow cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Sugar: We've also made this recipe using granulated white sugar and coconut sugar. Brown sugar gives them the best chocolate flavor but the other sugars work well too.
Convection Toaster Ovens: Reduce the temperature to 325°F and begin checking on your cookies after 5 minutes adding more time as needed.
For 12 smaller cookies: Roll chilled dough into 1/2 tablespoon-sized balls and bake for 5 to 6 minutes.
Recipe adapted from the AARP Betty Crocker Cooking for Two Cookbook.
Nutrition Information:
Yield: 6 Serving Size: 1 cookieAmount Per Serving: Calories: 104Total Fat: 5.6gSaturated Fat: 3.2gCholesterol: 38.4mgSodium: 80mgCarbohydrates: 15.4gFiber: 0.7gSugar: 9.6gProtein: 1.8g
Great cookies 🍪 😋 👌 I recommend this.
I reluctantly shared with some friends and now I’m wondering will this recipe double or triple without modification; or do you have a recipe for a 24-30 batch. There are begging for more of these.
Hi Rosie,
You can double the recipe (for a total of 12 cookies) using a whole large egg in place of the egg yolk and the cookies will bake up fine.
I’ve never tried making a larger amount than that and probably wouldn’t suggest it. Things can sometimes get a little wonky with the different ingredient ratios the more you try to scale up a small batch recipe.
Happy Baking!
Brie
I just tripled it and they are fine. 🙂 I also used Dutch processed cocoa and added about a tbsp of vinegar to react with the baking soda for *poof*. Also baked in regular oven.
I have another cookie recipe that uses 3 egg whites, so glad I found this recipe with just yolks.
Thank you for leaving such a helpful comment, jennayem! I can’t wait to make our next batch with dutch processed cocoa and vinegar 🙂
can the cookies be made in a regular oven? If so, would I use parchment paper? Thanks.
Hi Cynthia,
Yes, the cookies can absolutely be made in a traditional oven using parchment paper.
The only difference I can think of is that they might take a tiny bit longer depending on your oven. I’d start with the time listed and then add more time as needed.
Happy baking, I hope you enjoy them!
Wonderful, thanks!
Cindy
Oh, these were .. g o o d. So happy it’s a small batch 😉
M.
I’m so glad you enjoyed them, Monica! Thanks for taking the time to leave a comment 🙂
i dont have a hand mixer just a spatula for mixing. is that good enuf
Hi Summer!
A wooden spoon or spatula should be fine, it’s just easier with a hand mixer. Also, you might need to mix the butter and sugar a little longer, it should be very light and fluffy.
@Summer I personally never use a mixer and just reach for a fork when mixing anything lol. It worked just fine for this recipe!
Nice recipe, came out well for my first time baking anything from scratch in my toaster oven!
Woo-hoo congrats on your first homemade toaster oven bake!! We’re so happy you enjoyed the cookies 🙂 and thank you for taking the time to leave a comment.
Did you update this recipe recently, by chance? I could have sworn I made it from this same page a couple of weeks ago, but that recipe had more butter and flour…
Hi Lauren,
I updated the post and some of the recipe notes recently but none of the ingredients or amounts.
I’m thinking maybe you made one of the chocolate cookie recipes from this page: https://toasterovenlove.com/10-cookie-recipes-for-your-toaster-oven/
The Chocolate Chunk Cookies and the Chocolate Mini M&M Cookies have similarties to the recipe above but both call for more butter and flour.
Tried these today and turned out really fudgy. Almost brownie-like. But had an the perfect cookie crunch outside. My toaster oven doesnt come with temperature settings so I just winged it at 5 minutes. Will definitely be here often now and try more recipes. Hats off to you!
Yay, I’m so glad to hear the cookies were a success! Great job winging it, Areej 🙂
Happy Baking!
Hi Brie,
I found this helpful post of yours while searching for tips on how to prevent cookies from spreading. I am no expert, however something new I learnt today is the type of oven can affect the baking. I am sorry if I’m a noob in this matter (lols!) – one quick question: i have Cornell Convection Oven Toaster (it has a fan switch) – so am I supposed to switch on the fan? or switch it off? Thank you so much.
Great question, Shee! The convection fan is fantastic for baking cookies. The fan forces the air in the oven to circulate and heat more evenly, we have a post on toaster oven convection you might find helpful.
If you use the convection it will cook things faster so you will want to reduce the temperature to 325 and begin checking for doneness around 5 minutes.
You can find instructions for baking a test cookie (which will help you figure out the timing) in our cookie baking tips guide.
Thanks for stopping by and good luck with the cookies!
Hello.. I just made this cookies but unfortunately they were super toasted i mean burned! What should i do? Should i bake it instead of 9-7 min to 5 min?
I’m so sorry about that Vanessa, I know how disappointing burnt cookies are.
It sounds like your toaster oven may be running a little warm. You can try reducing the temperature to 325 and/or the cook time to five minutes. Also, if you’re using convection that can affect how the cookies bake.
We just published a toaster oven cookie tips post that guides you through baking a test cookie to find the perfect time/temperature for baking any recipe in your specific toaster oven. Feel free to email us or comment here if your cookies still aren’t turning out the way you’d like, we’re happy to help you troubleshoot.
Hi Brie,
I’d like to make these this weekend as a dark and spooky Halloween treat to myself. hehe Can I sub the palm sugar for regular white sugar and the whole wheat flower for white without affecting the cookie integrity?
Thanks!
What a fun idea Cassandra! I’ve used both light and dark brown sugar before for these cookies but have never tried white sugar. Brown sugar adds moisture and deepens the rich chocolate flavor so if you have some I would definitely go that route.
We usually substitute an equal amount of white whole wheat flour for all-purpose flour in a recipe, seems like it should work for the reverse too 🙂
Let us know how it goes if you try them with the substitutions, I’m sure it would be helpful for others too. Happy Halloween!
Wow, these are so good! And I didn’t need to turn on my oven. I can’t wait to try out the fruity ones! I don’t like to eat much sugar, but the chocolate calling to me today.
So glad you enjoyed the cookies, Megan! Chocolate cravings are serious business 🙂 Thanks for stopping by and we’d love to hear what you think of the fruit cookies if you make them.
I am not so much into chocolate, but these cookies look so good, I think I’d manage 6 in a go as well. 🙂
Thanks Adina! I’m definitely more of a lemon and berries gal like you (currently crushing on your raspberry rhubarb jam recipe) but that didn’t seem to stop my inner cookie monster either 🙂
These chocolate cookies are mouth-watering! I’ll take the whole batch, please! 😉
Wow that’s so nice coming from a baking master like you Marsha 🙂 thanks so much!
These cookies look perfect to me! I am ready to eat those off the screen. 🙂 Pinned, Yummed, Stumbled!
Thanks for sharing the recipe Tania! Oooh I can’t wait for the day we can just grab a cookie from our computer screens 🙂
Wow, Brie – these looks so good! And Tim was right. Chocolate = necessary. Double Chocolate = absolutely vital.
Haha Mary 🙂 Tim’s usually right especially about cookie related matters. It looks like you two have a very similar chocolate philosophy 🙂
OMGsh. These are SO fluffy and chocolatey and YUMMY!
Is that Cookie Monster or Jennifer? Thanks for stopping by girl 🙂