Chocolate Cookies

These Chocolate Cookies are rich, fudgy, and deeply satisfying—everything a chocolate lover could want in a homemade treat. With a chewy center, slightly crisp edges, and intense chocolate flavor, they make the perfect dessert or sweet snack any time of year.

Why You’ll Love This Recipe

If you’re a fan of bakery-style cookies, this recipe will quickly become your go-to. These chocolate cookies boast a soft, almost brownie-like texture with pockets of melty chocolate throughout. They’re easy to make, require simple pantry ingredients, and deliver consistent, decadent results every time.

Whether enjoyed warm with a glass of milk or packed in a lunchbox, these cookies are as comforting as they are delicious. They also freeze beautifully, making them perfect for make-ahead batches or spontaneous chocolate cravings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter (softened)
• Granulated sugar
• Brown sugar (light or dark)
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Semi-sweet or dark chocolate chips or chunks

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy.
3. Add Wet Ingredients: Mix in eggs one at a time, then add vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture and mix just until combined.
5. Fold in Chocolate: Stir in chocolate chips or chunks. For extra richness, reserve a few chips to press on top of each cookie before baking.
6. Scoop and Bake: Drop dough by rounded tablespoons onto prepared baking sheets. Bake for 9–11 minutes or until the edges are set but the centers still look slightly soft.
7. Cool: Allow cookies to rest on the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Triple Chocolate: Add white and milk chocolate chips for a triple chocolate version.
• Spicy Chocolate: Add a pinch of cayenne pepper or cinnamon for a Mexican chocolate twist.
• Nutty Add-Ins: Stir in chopped walnuts, pecans, or hazelnuts for extra texture.
• Sea Salt Finish: Sprinkle a little flaky sea salt on top before baking to balance the sweetness.
• Stuffed Cookies: Place a piece of chocolate or caramel inside each dough ball before baking for a molten center.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing: You can freeze baked cookies for up to 2 months or freeze the dough balls and bake directly from frozen (add 1–2 minutes to bake time).

Reheating: For warm cookies, microwave for about 10 seconds or heat briefly in a toaster oven.

FAQs

Why are my cookies flat?

This may be due to overly soft butter or warm dough. Chill the dough for 30 minutes before baking to help maintain shape.

Can I use Dutch-processed cocoa?

Yes, but make sure your baking soda is fresh or consider adjusting to use baking powder for proper rise.

What chocolate is best for cookies?

Semi-sweet or dark chocolate chips or chunks are ideal. Use high-quality chocolate for best flavor.

Can I make these cookies gluten-free?

Yes, substitute with a 1:1 gluten-free baking flour. Check for xanthan gum in the blend for structure.

Can I reduce the sugar?

You can reduce the sugar slightly, but it will affect texture and sweetness. A better option might be using more dark chocolate.

Can I double the recipe?

Yes, this recipe scales well. Just be sure not to overcrowd the baking sheets.

How do I get perfectly round cookies?

After baking, use a round cookie cutter or glass to gently swirl around the edges of the cookie while still warm.

Are these soft or crunchy cookies?

These are chewy with crisp edges. Baking slightly longer can give you a firmer cookie.

Can I add espresso powder?

Yes, adding ½ teaspoon of espresso powder enhances the chocolate flavor without making the cookies taste like coffee.

Can I use oil instead of butter?

Butter is recommended for flavor and texture, but in a pinch, you can try a neutral oil like canola, though the cookies will be less rich.

Conclusion

These Chocolate Cookies are the definition of indulgence—fudgy, soft, and packed with chocolate in every bite. Whether you’re baking for a holiday, gifting to a friend, or simply treating yourself, this easy and adaptable recipe guarantees bakery-quality results at home. Keep them in your cookie rotation for every chocolate craving that comes your way.

Print