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.
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 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 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 silicone baking mat.
- 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.