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A small batch of brownie-like cookies that are crispy on the outside, soft on the inside and filled with rich dark chocolate chips.

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! 



  • 1 1/2 tablespoons unsalted butter, softened
  • 3 tablespoons coconut palm sugar
  • 1 large 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


  1. In a medium bowl beat the butter and sugar with a hand-held mixer until light and fluffy (about 2 minutes).
  2. Beat in egg yolk and vanilla.
  3. 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.
  4. Chill cookie dough in the fridge for at least 10 minutes.
  5. While dough chills preheat toaster oven to 350 degrees F and lightly oil your cookie sheet or line with a silicone baking mat.
  6. 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.
  7. Bake for 5 to 7 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.

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