Chewy Chocolate Cookies are soft and full of chocolate flavor like a bakery cookie in just 20 minutes and you can add any mix-ins you’d like!
This chewy dark chocolate cookie recipe is just as easy and tasty as Cake Mix Chocolate Cookies, but made completely from scratch. Chocolate Cookies are sure to be a new favorite Cookie Recipe for your family!
Sometimes when your inner chocolate lover comes out, a Chocolate Chip Cookie is simply not enough. You need a cookie that is more chocolaty, more chewy like a bakery cookie.
These chewy Chocolate Cookies are simple, chocolaty goodness, made with unsweetened cocoa powder and butter so you get rich, decadent chocolate down to the last crumb. These Chocolate Cookies are made without chocolate chips or chocolate chunks, but feel free to add them if you’d like!
Butter makes these Chocolate Cookies extra gooey and chewy. Be sure to allow your butter to come to room temperature, but not melted, for the perfect cookie dough that won’t spread or over bake.
It can be easy to over bake Chocolate Cookies. To bake cookie dough evenly, line a light baking sheet with parchment paper. A dark cookie sheet heats up faster, so if you don’t have a light one, stack two pans and line the top with parchment paper.
These cookies go great with a cold glass of milk, one dunk and they will be melting in your mouth. Serve them all year round or make them your new favorite cookie for Santa. For decoration, top them with Buttercream Frosting or dust with powdered sugar.
For an extra special treat, you could even turn your Chocolate Cookies into an ice cream sandwich. It’s actually super easy, just takes a little preparation ahead of time. If you make mini cookies, these ice cream sandwiches would make great birthday party treats.
Easy Chocolate Cookie Ice Cream Sandwiches
You will need 24 small baked Chocolate Cookies. Allow Vanilla Ice Cream to soften on the counter until it is soft enough to spread but not melted. Place a small Chocolate Cookie in each cup of a 12 cup muffin tin. Using a cookie scoop, top each cookie with a small scoop of ice cream (about 2-3 tablespoons). Press the remaining cookies on top of the ice cream. Freeze for 1-2 hours, until solid.
Delicious Cookie Classics
Flourless Chocolate Chewy Cookies
Chocolate Chip Cookies
Ginger Cookies
Brown Sugar Cookies
How to Make Chocolate Cookies
- Prepare Batter: Cream together the butter and sugar, then beat in the eggs one at a time and stir in the vanilla. Combine the flour, cocoa powder, baking soda, and salt, then mix into the wet ingredients.
- Prepare for Baking: Spoon globs of the dough onto a cookie sheet.
- Bake: Bake at 350 degrees for 8-10 minutes.
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Variations on Chocolate Cookies
- Chocolate Chips: Mix in your favorite kind of chocolate chips, like dark chocolate chips or semisweet chips, to give your cookie bursts of chocolaty flavor. For a creamier bite, try white chocolate chips.
- Chocolate Chunk: Chop up Hershey’s chocolate candy bars into large chunks and stir into your batter. It’s fun to do a mixture of milk chocolate bars and Hershey’s Cookies and Cream bars.
- Peanut Butter: Chocolate and peanut butter taste amazing together. Mix in a handful of peanut butter chips and chopped peanuts for a delicious peanut butter cup flavor.
- Other Mix-ins: For crunch in every bite, mix in chopped walnuts, almonds, or other nuts into this chocolate cookie dough. Some more tasty ideas to mix in are chocolate candy, dried berries, or Marshmallows.
- Brownie Cookies: Use brown sugar to make these more like Brownie Chocolate Cookies. Replace half of the white sugar with brown sugar. For gooey brownie cookies, reduce the butter to ¾ cup and increase to 3 large eggs.
Unsweetened Cocoa Powder: Natural vs. Dutch Process
To get richer dark chocolate color and flavor, use Dutch processed unsweetened cocoa powder. The difference between natural cocoa powder, like Hershey’s or Ghirardelli, and Dutch process is that “Dutched” cocoa powder has been alkalized. Basically this means that the cocoa powder is less acidic and the cocoa is darker. They use Dutch processed cocoa powder in Oreo cookies. If you used Dutch process, swap your baking soda with baking powder.
How to Freeze Chocolate Cookie Dough
- To freeze unbaked cookie dough, start by rolling your dough into even balls (or use a cookie scoop) and place on a cookie sheet lined with parchment paper.
- Freeze in single layer for at least 30 minutes, or until the dough balls are frozen.
- Transfer frozen dough balls to a freezer safe bag or airtight container and freeze for up to 2 months.
- Bake cookies straight from freezer for about 2 minutes longer than normal.
More Delicious Cookie Classics
Black and White Cookies
Coconut Macaroons
Peanut Butter Blossoms
Hershey’s Kiss Cookies
How to Store Chocolate Cookies
- Serve: Chocolate Cookies are okay at room temperature for up to 2 days. Store in an airtight container.
- Store: Keep cookies longer in the refrigerator. Place in a sealed bag or container and store for up to 1 week.
- Freeze: Freeze baked cookies for up to 2 months. Allow cookies to cool completely before putting in a freezer safe bag.
Ingredients
- 1 1/4 cups butter , softened
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, cream together butter and sugar until smooth.
- Beat in eggs one at a time, then stir in the vanilla.
- Combine flour, cocoa, baking soda, and salt; stir into the creamed mixture until just blended.
- Drop by spoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Cool for a couple of minutes on the cookie sheet before transferring to wire racks to cool completely.
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Nutrition
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Photos used in a previous version of this post.
This recipe didn’t call for baking powder although I’m pretty sure it needed it. My cookies came out 100% flat. I took them out of the oven and they were mushy so I put them back in for 3 minutes. Still flat, still mushy. I didn’t know what to do, so I left them on the cookie sheet for a few minutes just as the recipe says, but they stayed mushy and flat. I just threw them away because at that point they were trash. I love baking and do it often. This recipe looked really yummy so I thought I’d try it but it didn’t work.
I made some changes but these were like chewy brownies. Excellent! I substituted 1/4 cup cocoa butter for the butter, and 1 cup country Crock plant butter. I also added a heaping teaspoon of instant coffee. Mine got quite flat, but are chewy. I sprinkled then with powdered sugar. These really are good. I try to eat cruelty free. I use pasture raised eggs.
Very good website. Brilliant KFC copy cat. But the metric conversion was a tad off I think and so the cookies were blobs. However, still would try this again.
Thanks.
OKAY, THIS ONE IS ACTUALLY AMAZING AND WORKED PERFECTLY. Finally found a recipe that doesn’t require too much or too little ingredients
I don’t usually leave reviews on recipes but I had to for this one. These cookies are insanely delicious—they will absolutely become a staple for me and my family!
I liked them they tasted like brownies and I added chocolate chips but they came out very flat
I love these cookies. If you’re a chocolate freak like most of us, please give these a try. They’ve definitely become one of my regulars. Easy and delicious. Who could ask for anything more?
Easy and awesome! These are now a regular cookie with holiday cookies but will make them throughout the year. Everyone loved them!
Delicious
Very yummy cookies. I divided the batter into 3 bowls and added leftover health bar pieces and Andes mint pieces and peanut butter chips I leftover from Christmas cookies.
The cookies are delicious. However, instead of the 24 that I expected, the recipe made about 5 dozen! A bonus actually.
How much butter do I use?
Put three scoops of whole butter !!!