Chocolate Cookies

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!

Chocolate Cookies on serving plate with glass of milk

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.

Chocolate Cookies Collage of preparation

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

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.
Chocolate Cookies Collage of before and after baking

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.
Chocolate Cookies in a stack

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

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.
Chocolate Cookies held by hand

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Chocolate Cookies

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!
Yield 24 cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



Calories: 200kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 159mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 315IU | Calcium: 10mg | Iron: 1mg
Keyword: chocolate cookies
Chocolate Chip Cookies Collage

Photos used in a previous version of this post.

Chewy Chocolate Cookies on baking tray
Chewy Chocolate Cookie
Chocolate Cookies on golden baking sheet
Stack of chocolate cookies
Chocolate Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Beware, non US bakers! The metric conversion for cocoa is wrong. You have 10.5 grams. Should be 75 grams. Great cookies!

  2. Made vegan followed recipe but made these additions/changes:
    Make 4 chia eggs (4 tbs chia seed and 12 tbs water) let rest 10 min. Mix that in to creamed butter/sugar same as you would for eggs. I added 1/2 tsp baking powder and 2 extra TBS flour. Also made it healthier by adding 12 Almonds crushed which were mixed into the flour. Added less sugar I went with 1 cup. Went 3/4 cup on butter. Also added 1.5 TBS coconut oil.

  3. I was a little concerned about this recipe because the final product was more of a consistency of frosting than cookie dough but they are fabulous. I used a large ice cream scoop and they turned out perfectly.

  4. I made these tonight and they were so good! So I tried it again but, I added a bit of spice, ginger, cloves, cayenne pepper. I also added 1 tsp almond flavor. I did that because I used 1 1/4 canabis butter and 1/4 Cristo shortening.
    It worked perfect! No after taste of canabis or smell.
    MAJOR good recipe thanks

  5. With a few minor changes, 1 C. Butter,
    2 egg yolks, 1/4 C. Cornstarch included in the 2 C. flour, 2 top. baking powder.
    Bake in convection oven at 325 for 10 min.
    Cookies stay puffed…not at all flat.
    Want added is good.

  6. I highly recommend cutting the recipe in half unless you are planning on sharing with the whole neighborhood. They will go flat because of all the butter, they will be mushy when you take them out but once they are cooled off; they will be chewy. These would be good with peppermint extract. I added edible flowers to mine. Overall, they are good but I don’t think I will use this recipe again. Wayyyy too much butter.

  7. 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.

    1. did you use enough baking soda? mine turned out great and it was my first time baking cookies from scratch!

  8. 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.

  9. 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.


  10. OKAY, THIS ONE IS ACTUALLY AMAZING AND WORKED PERFECTLY. Finally found a recipe that doesn’t require too much or too little ingredients

  11. 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!

    1. The cookies tasted great; however, flat as a pancake. So I added 1 1/2 T of flour and 1/2 t of baking powder to the second batch. I also rolled them into a small ball. At least the second batch isn’t totally flat. I will have to continue to experiment to great the right amount. I think this recipe would be better to put in a pan and cut up as brownies although they would be really thin brownies. I think the recipe is definitely missing the right amount of ingredients and baking powder.

  12. 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?

  13. Easy and awesome! These are now a regular cookie with holiday cookies but will make them throughout the year. Everyone loved them!

  14. 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.

  15. The cookies are delicious. However, instead of the 24 that I expected, the recipe made about 5 dozen! A bonus actually.

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