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!
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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!
- 1 tablespoon + 1/2 tablespoon unsalted butter , softened
- 3 tablespoons coconut palm sugar
- 1 egg yolk
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons unsweetened baking cocoa (not Dutch-processed)
- 1/4 cup white whole wheat flour (or all purpose)
- 1/4 teaspoon baking soda
- Pinch of fine grain sea salt
- 3 tablespoons dark chocolate chips , divided
- In a medium bowl beat the butter and sugar with a hand-held mixer until light and fluffy (about 2 minutes).
- Beat in egg yolk and vanilla.
- Place mixer on lowest speed and add cocoa powder, 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 dough chills preheat toaster oven to 350 F and lightly oil your cookie sheet or line it with a toaster oven silpat.
- Roll chilled dough into tablespoon-sized balls and place on prepared cookie sheet at least 2 inches apart (flatten* if desired). Gently press remaining chocolate chips into the top of the dough.
Bake for 5 to 8 minutes until the cookies are set but the centers are still puffed and soft. Allow cookies to cool for 2-3 minutes on cookie sheet before transferring to a cooling rack.
*For a cookie with less of a fudgy center and more crispy edges (think the edges of a brownie) press the chilled dough into a flat 1 & 1/2 to 2-inch circle before baking.
To make 12 smaller cookies roll chilled dough into 1/2 tablespoon-sized balls.
Nutritional Information is an estimate for 1 of 6 cookies.
Recipe adapted from the Chocolate-Chocolate Chip Cookies recipe in this AARP Betty Crocker Cooking for Two cookbook.