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!
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.
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 with a silicone baking mat.
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.
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
- 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
- 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.
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 cookie
Amount Per Serving: Calories: 104Total Fat: 5.6gSaturated Fat: 3.2gCholesterol: 38.4mgSodium: 80mgCarbohydrates: 15.4gFiber: 0.7gSugar: 9.6gProtein: 1.8g