These Chocolate Cookies are a chocolate lovers dream! Chewy and decadent, not only is the base of the cookie bursting with chocolate flavor but we also add in melty chocolate chips. Talk about a double delight!
Chocolate Cookies
Chocolate cookies check all the chocolate-y boxes. Soft, chewy, fudgy, and melty. Made with cocoa powder and chocolate chips, these cookies are rich and indulgent. The dough is very sticky so don’t skip the step of chilling in the refrigerator. You could even prep the dough ahead of time and let it chill a few hours or overnight. This makes forming the cookies way easier! This recipe can be made with a mixer or by hand. I love using my hands to form the cookie dough balls. Get the kids involved for a fun (if slightly messy) activity that’s fun for everyone! Customize your cookies with different types of chocolate chips, sprinkles on top, or even a dusting of powdered sugar before serving for a festive, wintery flair!
It’s cookie season! Check out more chocolate packed cookies like these gooey S’mores Cookies or classic M&M Cookies!
Why are my cookies flat?
This can happen a few different ways. First check that your baking soda is still in date. Same goes for your flour. A lot of times we transfer flour from the bag to a glass or plastic container and forget to write the expiration date somewhere. If ingredients have expired, the cookies won’t rise properly. Another tip, always use exact measurements when baking. If you have too much butter and not enough flour or vice versa, cookies can come out flat. Try using a silicone baking sheet if those quick fixes don’t work!
How To Make Chocolate Cookies
- Beat. Use a large bowl and either a stand or hand mixer to beat the butter along with the granulated sugar and brown sugar until fluffy and creamy.
- Add. Add the egg and vanilla and mix once more until smooth.
- Sift. To the wet ingredients, sift in the flour, cocoa powder, baking soda, and salt.Â
- Combine. Mix until just combined.
- Fold. Gently fold in the chocolate chips.Â
- Scoop. Line 2 large baking sheets with parchment paper. Use a cookie scoop (or your hands) to scoop out the cookie dough and form 2 inch balls. Try to get the balls as even as possible so the cookies all bake at the same time. Â
- Chill. Place all the cookie dough balls onto 1 baking sheet and chill in the fridge for about half an hour. If you’re in a time crunch, you can pop them in the freezer for 10-15 minutes.
- Preheat. As the dough chills, preheat your oven to 350°F. Place about 8 cookies (you can do more if you’re using a large baking sheet) on the lined baking sheet that wasn’t used to chill the dough. Keep about an inch diameter of space around each cooking to account for the spreading of the dough.Â
- Bake. Bake for 10-12 minutes. The edges should be set and the centers still slightly soft.
- Cool. Let the cookies cool on the sheet for 5 minutes before transferring to a cooling rack to completely cool.
- Repeat. Repeat the baking process until all the cookie dough has been used.
- Serve. Serve with a glass of milk or latte and enjoy!
Storing Chocolate Cookies
Store leftover chocolate cookies in an airtight container on your kitchen counter for 4 days. If your cookies start to get hard, throw a slice of bread in with them to soften them back up!
Ingredients Notes for Chocolate Cookies
- Butter – I like to use unsalted butter softened just enough that it’s pliable but not melted. If the butter is already melted when cooking, the cookies can turn out flatter and greasier.Â
- Brown Sugar – The brown sugar has moisture in it so this will give your cookies a chewier center.
- Granulated Sugar – White sugar does not have moisture in it so this allows the cookies to have a crispy edge. It’s a perfect balance!
- Egg – You want the egg to be at room temperature before mixing.
- Vanilla – Pure vanilla extract gives the best flavor, but of course imitation works in a pinch.Â
- Flour – Be sure to sift your flour so there’s no surprise chunks of powder in your cookie dough.
- Cocoa Powder – Be careful when buying cocoa powder. You want to make sure it is unsweetened! The sugars above give these cookies all the sweetness they need.
- Baking Soda – This will allow the dough to rise so you have light and fluffy cookies!
- Salt – To balance the sweet and enhance the chocolate.
- Chocolate Chips – I used semi sweet chocolate chips but you can use milk chocolate, dark chocolate, even white chocolate. Whatever you prefer.
Enjoy!
~Nichole
Chocolate Cookies
Ingredients
- 1/2 Cup Unsalted butter softened
- 3/4 Cup Brown sugar packed
- 1/4 Cup Granulated sugar
- 1 Large egg at room temperature
- 1 tsp Vanilla extract
- 1 1/4 Cups All-purpose flour
- 1/2 Cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1/4 tsp Salt
- 1 Cup Semi-sweet chocolate chips
Instructions
- In a large bowl, beat the butter with both sugars until light and creamy.
- Add the egg and vanilla extract, mixing until smooth.
- Sift the flour, cocoa powder, baking soda, and salt into the wet ingredients.
- Mix until combined then fold in the chocolate chips until evenly distributed.
- Line 2 large baking sheets with parchment paper and form 2-inch balls from the dough using a cookie scoop or your hands.
- Place them all on one baking sheet and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and place 6-8 cookie dough balls on a baking sheet with around an inch of space between each.
- Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Repeat the baking process with the remaining cookie dough balls then serve.
Notes
These chocolate cookies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
