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!
(In addition to a yummy cookie recipe, we’re sharing about a fun cooking for two cookbook and including links for purchase. As an Amazon Associate we earn commissions from qualifying purchases.)
Recently, Tim 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.
But I’m far from experienced in the double chocolate baking department.
So rather than try to create an entirely original recipe with my limited cocoa experience we adapted a recipe from this AARP Cooking for Two Cookbook.
We tested a few batches swapping ingredients like white whole wheat flour and coconut palm sugar.
Then, we 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!
December 2018 Update: Learn how to turn this easy small batch cookie recipe into 8 custom flavors here!
~ Keep scrolling for toaster oven cookie baking tips after the recipe ~
A small batch of brownie-like cookies that are crispy on the outside, soft on the inside and filled with rich dark chocolate chips. To make 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. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Toaster Oven Double Chocolate Cookies
Ingredients
Instructions
Notes
Recommended Products
Nutrition Information:
Yield: 6 Serving Size: 1 cookie
Amount Per Serving: Calories: 104 Total Fat: 5.6g Saturated Fat: 3.2g Cholesterol: 38.4mg Sodium: 106.7mg Carbohydrates: 14.2g Fiber: 1.5g Sugar: 9g Protein: 1.7g
3 More Ways to Bake Your Toaster Oven Double Chocolate Cookies
Bolstered by my chocolate baking success and feeling an America’s Test Kitchen vibe we thought it would be fun to try baking the final recipe a couple of different ways and see how it changed the 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 silicone baking mat 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 10 minutes can make!
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 5 to 6 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.
However you choose to make them we hope you enjoy these indulgent toaster oven double chocolate cookies!
Shee says
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.
Brie says
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!
Vanessa Nei says
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?
Brie says
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.
Cassandra says
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!
Brie says
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!
Megan S. says
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.
Brie says
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.
Adina says
I am not so much into chocolate, but these cookies look so good, I think I’d manage 6 in a go as well. 🙂
Brie says
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 🙂
Marsha | Marsha's Baking Addiction says
These chocolate cookies are mouth-watering! I’ll take the whole batch, please! 😉
Brie says
Wow that’s so nice coming from a baking master like you Marsha 🙂 thanks so much!
Tania @ COOKTORIA says
These cookies look perfect to me! I am ready to eat those off the screen. 🙂 Pinned, Yummed, Stumbled!
Brie says
Thanks for sharing the recipe Tania! Oooh I can’t wait for the day we can just grab a cookie from our computer screens 🙂
Mary @ StrawmarySmith says
Wow, Brie – these looks so good! And Tim was right. Chocolate = necessary. Double Chocolate = absolutely vital.
Brie says
Haha Mary 🙂 Tim’s usually right especially about cookie related matters. It looks like you two have a very similar chocolate philosophy 🙂
Jennifer @ Show Me the Yummy says
OMGsh. These are SO fluffy and chocolatey and YUMMY!
Brie says
Is that Cookie Monster or Jennifer? Thanks for stopping by girl 🙂