Chocolate Cookies Recipe are smooth and full of chocolate taste like a bakery cookie in just 20 minutes and can be topped with whatever mix-ins you like!
This chewy dark chocolate cookie recipe is just as simple and delicious as Cake Mix Chocolate Cookies, but it’s prepared from scratch. Chocolate Cookies are guaranteed to become a new family favorite cookie recipe!
When your inner chocolate lover emerges, a Chocolate Chip Cookie is simply insufficient. You require a cookie that is more chocolatey and chewy, similar to a bakery cookie. Chocolate Cookies Recipe!
These chewy Chocolate Cookies are created with unsweetened cocoa powder and butter for rich, luscious chocolate right down to the last crumb. These Chocolate Cookies are created without chocolate chips or chunks, but you can add them if you like!
The use of butter makes these Chocolate Cookies more gooey and chewy. Allow your butter to come to room temperature before using it to make the perfect cookie dough that will not spread or overbake.
Chocolate Cookies are easily overbaked. Line a light baking sheet with parchment paper to bake cookie batter evenly. Because a dark cookie sheet cooks up faster, stack two sheets and layer the top with parchment paper if you don’t have a light one. Chocolate Cookies Recipe!
These cookies pair perfectly with a cool glass of milk; one dip and they’ll melt in your mouth. Serve them all year or make them your new favorite Santa cookie. Top with Buttercream Frosting or sprinkle with powdered sugar to decorate cookies chocolate.
24 tiny baked Chocolate Cookies are required. Allow the Vanilla Ice Cream to soften on the counter until it is spreadable but not melted. Fill each cup of a 12-cup muffin tray with a tiny Chocolate Cookie. Top each cookie with a tiny dollop of ice cream using a cookie scoop (about 2-3 tablespoons). Sprinkle the remaining cookies over the ice cream. Freeze for 1-2 hours, or until completely solid. Chocolate Cookies Recipe!
Making Chocolate Cookies
Prepare the batter by creaming together the butter and sugar, then adding the eggs one at a time and stirring in the vanilla extract. Mix the flour, cocoa powder, baking soda, and salt together, then add to the wet ingredients. Chocolate Cookies Recipe!
Baking Preparation: Spoon dough globs onto a cookie sheet.
Bake for 8-10 minutes at 350 degrees.
Variations on Chocolate Cookies
Chocolate Chips: Add your preferred chocolate chips, such as dark chocolate chips or semisweet chips, to give your cookies a chocolatey taste boost. Try white chocolate chips for a creamier taste. Chocolate Cookies Recipe!
Chocolate Chunk: Chop up Hershey’s chocolate candy bars into big bits and mix them into the batter. It’s entertaining to combine milk chocolate bars and Hershey’s Cookies and Cream bars.
Peanut Butter: butter tastes fantastic together. For a delightful peanut butter cup taste, combine a handful of peanut butter chips with chopped peanuts.
Other Mix-ins: Mix in chopped walnuts, almonds, or other nuts for crunch in every mouthful of this chocolate cookie dough. Chocolate candies, dried fruit, and marshmallows are some more great additions.
Brownie Cookies: To make these more like Brownie Chocolate Cookies, use brown sugar. Half of the white sugar should be replaced with brown sugar. Reduce the butter to 34 cups and add 3 big eggs for gooey brownie cookies.
Use Dutch-processed unsweetened cocoa powder to provide a deeper dark chocolate color and taste. The difference between natural cocoa powder and Dutch process cocoa powder, such as Hershey’s or Ghirardelli, is that “Dutched” cocoa powder has been alkalized. This essentially implies that the cocoa powder is less acidic and the chocolate is darker. In Oreo cookies, Dutch processed cocoa powder is used. If you followed the Dutch method, replace the baking soda with baking powder. Chocolate Cookies Recipe!
Freezing Chocolate Cookie Dough
- To freeze unbaked cookie dough, roll it into even balls (or use a cookie scoop) and lay it on a baking sheet coated with parchment paper.
- Freeze the dough balls in a single layer for at least 30 minutes, or until completely frozen.
- Freeze frozen dough balls in a freezer-safe bag or an airtight container for up to 2 months.
- Bake cookies directly from the freezer for 2 minutes longer than usual.
How Do You Keep Chocolate Cookies?
Serve: Chocolate Cookies can be stored at room temperature for up to 2 days. Keep it in an airtight container.
Store: Refrigerated cookies will last longer. Store in a sealed bag or container for up to a week.
Freeze: Baked cookies can be frozen for up to 2 months. Allow cookies to cool fully before transferring them to a freezer-safe bag.
The temperature of the butter has a significant role in making these cookies thicker than conventional cookies. Most cookie recipes ask for warmed or melted butter, but this one calls for cold butter. It prevents the cookies from spreading too much in the oven. Chocolate Cookies Recipe!
We also add more flour, but be sure to use a kitchen scale to ensure you get the correct amount. We also use a LOT of chocolate. The large chocolate bits also help the cookies not spread too much – so don’t scrimp!
Making thick chocolate cookies
- This recipe asks for COLD butter — butter that has been refrigerated. Not melted or softened.
- For optimal flavor, use brown sugar in this recipe. Brown sugar, as opposed to white sugar, will help the cookies spread less in the oven.
- For more body, these cookies have a bit more flour than conventional cookies. And normal cocoa powder as well.
- This recipe calls for a lot of chocolate. I recommend both hand-chopping a slab of chocolate and using chocolate chips. You can use milk chocolate, dark chocolate, or a combination of the two.
- 2 teaspoons of cookie dough per cookie are my recommendation. These cookies require a few additional minutes in the oven due to their thickness.
- Check one cookie to determine whether it is thick enough. If the dough spreads too much, refrigerate it for an additional 30 minutes before baking it again. Cake Mix Chocolate
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Chocolate Cookies Recipe
Chewy Chocolate Cookies are smooth and full of chocolate taste like a bakery cookie in just 20 minutes and can be topped with whatever mix-ins you like!
- Preheat the oven to 350°F.
- Cream together the butter and sugar in a large mixing bowl until creamy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Stir the flour, cocoa, baking soda, and salt into the creamed mixture until just combined.
- Drop by tablespoons onto ungreased cookie sheets.
- In a preheated oven, bake for 8 to 10 minutes.
- Cool for a few minutes on the cookie sheet before transferring to wire racks to finish cooling.
- Amount Per Serving
- Calories 200
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 39mg13%
- Sodium 159mg7%
- Potassium 60mg2%
- Total Carbohydrate 26g9%
- Sugars 17g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.