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.
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 🙂