Chocolate Cookies

Chewy Chocolate Cookies are soft and full of chocolate flavor like your favorite 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 my Cake Mix Chocolate Cookies, but made completely from scratch. Chocolate Cookies are sure to be a new favorite Cookie Recipe for your family!

Chewy Chocolate Cookies on baking tray


Sometimes when my 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 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.

Chewy Chocolate Cookie

It can be easy to over bake Chocolate Cookies. To bake cookie dough evenly, line use 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 the 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, we like to turn our 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.



  • 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 on golden baking sheet


  • 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. I like 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 mic 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.


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.



  • 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.

Stack of chocolate cookies

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Chocolate Cookies

Chewy Chocolate Cookies are soft and full of chocolate flavor like your favorite 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 white 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 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. I think this recipe is absolutely perfect, this is my second time. You do not need to “correct” anything.

    However. I do have one question. I don’t entirely understand why the cookie sheet should be ungreased. I didn’t do it last time and don’t intend on doing so this time, I’m too paranoid of stuck cookies.

    Am I missing something?

    Thanks –

    1. Greased can sometimes cause excess spreading. I like to just use parchment paper. So glad you enjoyed them!

  2. I followed this recipe to a T and they turned out horrible. This recipe called for FAR too much butter and not enough leavening agents, I ended up having to add a teaspoon of cornstarch, a teaspoon of baking soda, and around a cup of flower for these to come out salvageable. I feel like there must have been a typo or mistranslation when this was posted.

  3. The amount of flour is way to low and the cookies came out flat, fatty and generally terrible.
    I followed a BBC Good food cookie recipe and added 30% more flour and doubled the cocoa in the remaining mix and they were perfect. Have you even tested this recipe?

  4. You need to correct the amount of butter called for in thus recipe! It’s the wrong ratio. Basically ruins the recipe.

  5. Utterly amazing. My whole family is in love with these cookies, and at the mention of making them everyone’s face lights up. I’ve made them over 5 times now, and have not once been disappointed with the results. They are so easy to throw together, and the ingredients are very common. If I could give these a 10-star rating, I would. Best cookies ever, and great with cream on top or dunked in milk.

  6. I just made these with my toddler and they are delicious!

    Halved the recipe and baked the first 2 batches straight from mixing and got a really flat cookie that spread out. I decided to spoon out the remaining dough then chilled them in the fridge for at least 15 minutes before baking and they came out perfect, not flat just chewy. Chill your batter after mixing and they should come out great 🙂

    1. This recipe tastes so good but mine were also flat at first. After reading this I froze the dough for about 20 minutes and they are perfect now!

  7. These are the best homemade cookies I made. My brother and parents all love it. Thanks, Sabrina.

  8. Oh my gosh! These are by far the best cookies that I have ever baked and boughten! They’re so delicious. I used a cookie scoopers and they came out perfect and uniform. They look professional, as if I had boughten them from a bakery.

  9. These are so good , I’m Glad I baked them !? I might actually make them again , my family also loved them too !

  10. I didn’t see the comments until after I started, so I used the full amount of butter, but added .25C more flour to try to counteract. I also chilled the dough and made smaller cookies so I ended up with about 30-35. They’re thin, but really tasty!

  11. Dough was a tad sticky but firm. My one addition was a teaspoon of raspberry flavoring (dough tasted yummy). I put it in refridgertor as I wasn’t going to bake them until morning.

    They taste great but they are flat & thin. Not puffy like yours. I let the dough warm up, baked some for 9 minutes and some for 8 … puffy when I took them out but really deflated when cooled. I used TBS cookie scoop so I got 5 dozen to your 2.

  12. Made these 2 weeks ago with my granddaughter and made just 1/2 a recipe to try it. We used mini chocolate chips in some of the dough. We preferred the cookies without the chips. Granddaughter came back the next week and asked if we still had those chocolate cookies.

    I just made a whole batch, but added a little bit of baking powder. Kept the rest of recipe the same. 8 min in oven. Came out great. Very delicious. Thank you!
    Will be making them again and again!! ? Debi

  13. Worked great! They are a soft cookie which makes that so gooey and delicious! I have made them twice the second time I did chill my dough for half and hour before baking and that helped them keep there shape a bit better!

  14. Terrible recipe unfortunately. Used the metric system measurements and the cookies spread out so fast and gelled together. Won’t try this again.

  15. Cookies tasted great but did flatten when they cooled. The amount of butter seemed fine to mel. I think using 1/2 cup only of butter would have made it impossible to combine the dry ingradients.
    I am making them again to see if they come out not so flat. The flavor was awesome.

  16. Really disappointed. Cookies came out flat. Super flat. I hate wasting so I’ll use them for the bottom of a chocolate pie.

    1. Oh no! Usually flat cookies are a indication that the butter was too warm. Make sure it’s at room temperature when using. Also, make sure you’re using a cool cookie sheet before baking another batch. I like to rotate cookie sheets giving the one that just came out with cookies to cool down before placing dough on it. Hope this helps for next time.

  17. So I dunno if it was my baking soda or something buuuuut mine came out normal but when they cooled they were SUPER flat! 🙁 I was a little disappointed because they were so fragile but they tasted great. P.S. don’t eat too many!

    1. Sounds like the dough might have gotten a bit warm. You can pop it back in the refrigerator or freezer for a bit to get it back to where you want it. Hope this helps for next time.

    1. I’m so sorry this comment got stuck and I just came across it. I know your cookies are long gone now. You followed all the ingredient amounts? I’m sorry I will retest this recipe, I didn’t have that issue.

  18. Every one in the house loved these. I used crisco instead of butter. They definitely taste like brownies. Every cookie reminds me of eating the corner piece. I will be making these again. Thank you for sharing.

    1. Oh no! Flat cookies usually means a few different things. It could possibly be that the dough was overbeat. You really only want to beat it until it’s blended, no more. Also, make sure to use room temperature pans and try using a silicone baking mat on them. That also helps to distribute heat while the cookies are the in the oven. I really hope this helps for next time.

        1. agree – I found 1-1/4 cups of butter to be too much and I had the same issue with flat cookies. I put more baking soda in and that helped with subsequent batches, but still too buttery. Made me feel a bit sick.

  19. I made these tonight with York Peppermint Patties in the middle, and they didn’t work out. I don’t know what went wrong! The dough was really sticky, so I added more flour. But it was difficult to work with, and the cookies have white peppermint oozing out the sides. That’s never happened to me before with other recipes? I did everything the recipe said.

  20. These are delicious! Everyone raved about them. I just added walnuts and increased the baking time because we live over 5000 ft.

    1. I made these and they came out perfect I used cookie scoop to form balls no issues what so ever . And as far as being to much butter most cookies have a lot of butter . I love butter so thank you for recipe . I was referring to the other comments about the butter ratio .

  21. I’ve made these before with the specified amount of butter (though I substituted it with margarine) and then I made them with the reviewer suggested half a cup. The latter came out super dry. Don’t be stingy – use the specified amount.

    1. Awful. The cookies were practically liquid, none of them were a good texture, this recipe contains far too much butter. I tried to leave them in the oven for a little longer so they’d become somewhat solid, but then they were just ridiculously soft while also being slightly burnt. Try a different recipe, this one ain’t it.

    1. It can but I am not an expert on that, sorry. I’m sure you can find an online resource that could help make those adjustments. Good luck!

    2. I made these with what I had in my kitchen so I had to substitute some ingredients. Instead of white sugar I used coconut sugar and maple syrup and instead of cow butter I used oat butter. And since I used dutch chocolate I used baking powder as directed. I also added a bit of cinnamon. They came out AMAZING! Everyone in my house can’t get enough of them. Thanks for getting me started with this great recipe! ?

  22. Made these and added a little peppermint extract, crushed peppermint stick, and rough chopped dark chocolate and they were divine

    1. Claire, thank you for posting your cookie add ins. What you made is what I was planning to do. I specifically came to the comments looking to see if anyone else tried peppermint and how it turned out.
      Thank you!

    1. Cookies gotta cookie. Its for 24 good sized ones so its like 4 teaspoons of each per cookie. Happy Thanksgiving!

  23. Made these for friends today, following suggestions of others in the comments. Used 1 stick of butter (1/2 c), 1 cup of sugar, added 3/4 c dark chocolate chips and they were terrific. They were not too sweet but I prefer a rich chocolate flavor as opposed to an overly sugary cookie. Sprinkled powdered sugar which was pretty. Great, super simple and quick recipe I highly recommend.

  24. These are delicious! Highly recommend! I reduced butter to 3/4 cup and it worked great. Thanks for sharing this recipe! I plan to make again and again with all kinds of add-ins.

  25. These are AMAZING!!! My family and I finished them in 2 days, they are so delicious. Definitely making these again sometime!

  26. Hello there, so I followed this recipe accordingly the only thing I did differently was instead of using the required amount of butter I went ahead and followed what others were saying in the comments which was to use only 1/2 cup of butter rather than the 3 sticks. Other than that I have to say this recipe is surprisingly easy and the cookies taste amazing!

  27. I love these cookies! They are amazing. My family loves them. I did add chocolate chips in them, its super good. Thanks for sharing this recipe

  28. These cookies are really yummy – my granddaughter and I made them today. She said they were the best cookies she ever ate. We did follow one of the comments and only used 1/2 cup of butter. Terrific texture and flavor.

  29. I made these today and they are brilliant! I halved the recipe, and increased cocoa. They were devoured in no time 🙂

    1. OMG!!! These are absolutely FAB cookies using 1/2c granulated sugar & 1.5c packed dark brown sugar, so I knooooow they are even more FAB made as written!!! I gently rolled each into quarter sized balls which resulted in nearly perfectly rounded edges, baked for 12 mins & topped some with a dusting of powdered sugar! My neighbor friends REALLY enjoyed them almost as much as I did!!
      THANK YOU for this perfect chocolate cookie recipe (can’t wait to try it with chopped walnuts)!!

        1. Absolutely delicious!
          I did two batches one plain chocolate and one with raisins and chopped honey roasted peanuts as add ons it came out great both ways!

  30. I just made these and it was extremely easy and didn’t take a lot of ingredients. I did lower the amount of butter as one reviewer did. I think next time i may go with a tad less sugar but all in all they turned out great. Thanks for the recipe.

  31. I halved the recipe, and it turned out perfect!! I love recipes like these that don’t have a lot of ingredients, and the end result is a very yummy cookie!! Thank you!!

    1. Heyo! Just out of curiosity, by “Halved the ingredients” do you mean that you divided ALL of the ingredients by 2? Or just some? Thanks!

  32. This was one of the best chocolate cookies ever!! However the first time I made them the 1 1/4 cup of butter was too much so the second time around I added only 1/2 a cup and it worked perfectly didn’t change anything else though! Look exactly like the picture.

  33. I added an egg as suggested for a brownie cookie consistency. Added peanut butter chips. They are outstanding. Thank you for this recipe.

  34. I like how easy chocolate cake cookies are, but I like how these taste so much better! Delicious! And, really, they’re not THAT hard! Definitely worth it! My family loves these.

    1. Absolutely delicious! Added dark chocolate chips and chopped almonds, one of the best cookies I’ve ever had.

      1. I luv the chocolate cookies but want to incorporate and make orange chocolate ricotta cookies can I add these new ingredients…help pls…

        1. I haven’t tested it with those ingredients. I’ll have to add it to my research. Thanks for the suggestion.