These chocolate cookies are soft, chewy, and loaded with Dutch-processed cocoa powder for an extra decadent treat! You'll only need some staple baking ingredients and a few minutes of prep work for these tasty cookies! Try out some different flavored chips to find your favorite flavor combo!
Best Chocolate Cookies Recipe
These chocolate cookies are perfect for any chocolate fans out there! From their crispy edges to their chewy center, they offer a delightful combination of flavors and textures that make them absolutely irresistible!
They are perfectly delicious, exactly as they are, but you can also add in some chocolate chips (or any flavor of chips) to really take them up a notch! You'll definitely be making batch after batch on repeat, so why not mix it up?
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🥘 Chocolate Cookies Ingredients
In addition to being insanely delicious, these cookies also use only household baking ingredients! You might be able to skip a trip to the grocery store altogether!
- Flour - 1¼ cups of all-purpose flour, spooned and leveled.
- Cocoa Powder - ½ cup of unsweetened dark cocoa powder (or Dutch-processed cocoa powder). You can use regular unsweetened cocoa powder if that's all you have on hand, but the dark powder will make the flavor more rich.
- Espresso Powder (optional) - ½ tablespoon of espresso powder if you really want to take the chocolate flavor to the next level.
- Cornstarch - 1 teaspoon of cornstarch.
- Baking Soda - ½ teaspoon of baking soda.
- Salt - ¼ teaspoon of salt.
- Butter - ½ cup of unsalted, room-temperature butter (one stick or 8 tablespoons).
- Sugar - ¾ cup of sugar.
- Brown Sugar - ¼ cup of brown sugar, packed. You can use either light or dark brown sugar (I used light).
- Egg - 1 large, room temperature egg.
- Vanilla - 1 teaspoon of pure vanilla extract.
- Cardamom (optional) - If you want to roll your cookies, you can use ½ teaspoon of ground cardamom combined with ¼ cup of sugar,
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Cookies
As if they couldn't get any better, these cookies are a true mix & bake treat! There's no chilling, no fuss, and nothing difficult. To get started, grab a mixing bowl, a whisk, your stand mixer, your measuring spoons, a baking sheet, and a wire cooling rack.
This recipe will make 18 chewy and fudgy cookies.
Mix The Dough
- Preheat. Preheat the oven to 350°F (175°C) and line your baking sheet(s) with parchment paper or use silicone baking mats.
- Combine dry ingredients. In a medium-sized mixing bowl, whisk together 1¼ cups of all-purpose flour, ½ cup of unsweetened dark cocoa powder, ½ tablespoon of espresso powder (if using), 1 teaspoon of cornstarch, ½ teaspoon of baking soda, and ¼ teaspoon of salt and set it aside.
- Mix. Using your stand mixer, cream together ½ cup of butter, ¾ cup of sugar, and ¼ cup of light brown sugar at medium-high speed for 2-3 minutes or until smooth and creamy. Then, add 1 large egg and 1 teaspoon of vanilla extract and mix for 1 minute.
- Add. Add the mixture of dry ingredients and then mix on low speed until just incorporated.
Portion & Bake
- Portion. Scoop the dough into portions that are 2 tablespoons each and roll them into a ball with your hands. Roll the dough balls in the sugar mixture (optional step, see below) and then place them onto the baking sheet, leaving 3-4 inches of space in between each one.
- For the optional step of rolling the cookies before baking, add about ¼ cup white granulated sugar to a shallow dish and mix it together with the optional ½ teaspoon of ground cardamom if using.
- Bake. Bake in the oven at 350°F (175°C) for 8-10 minutes, or until the edges have set and the cookies have puffed up.
- Cool. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before moving them to a cooling rack.
You can enjoy these cookies with a cold glass of milk, share them among friends during a gathering, or indulge in them as a late-night snack! No matter how you choose to serve them, they are sure to be a crowd favorite! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Feel free to add ½ cup of semi-sweet, dark, white chocolate, or peanut butter chips to make these cookies extra delicious!
- Don't over-mix the dough! As soon as the flour disappears, you should be done mixing.
- Rolling these cookies in granulated sugar (with or without the addition of some cardamom) is an optional step.
- The dough can be prepared up to 2 days in advance. Just keep it covered and stored in the fridge until ready to bake. The longer it is chilled, the harder the dough will be. Let it sit at room temperature for 20-30 minutes until it is scoopable again.
🥡 Storing
Keep your cookies at room temperature in an airtight storage container for up to one week.
These cookies can be placed into a container or zip-top bag and then frozen for up to 3 months. For best results, wrap the cookies individually in plastic wrap so that you can pull out exactly as many as you want.
Freezing Chocolate Cookie Dough
Prepare the dough as directed, up until rolling them in sugar. Instead, place the balls on a baking sheet and freeze until solid. Then, they can be transferred to a zip-top bag and frozen for up to 3 months.
Let the cookies thaw for about 30 minutes before rolling in sugar (if desired) and baking, only adding 1-2 minutes to the baking time.
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❓ Recipe FAQs
Yes! Both the baked cookies and the unbaked cookie dough freeze incredibly well for up to 3 months. Plus, you can bake the dough straight from frozen!
Sure! Go ahead and add chocolate chips to make them extra rich! Peanut butter chips, white chocolate chips, or M&Ms would all be super tasty additions as well!
Nope! These are simple, no-chill cookies that can be baked straight after mixing! There's no reason to worry about them overspreading in the oven (as long as you follow the recipe!)
🍫 Best Chocolate Dessert Recipes
- Chocolate Crinkle Cookies - Rich chocolate cookies are rolled in powdered sugar and then baked until chewy.
- Chocolate Mug Cake - A single-serving cake that is made in the microwave in mere minutes.
- Chocolate Billionaires - Rice Krispies and pecans are coated in a layer of caramel and then chocolate.
- Almond Brownies - Rich and decadent brownies that are packed with crushed almonds.
- Chocolate Pumpkin Pie - An indulgent twist on this classic holiday dessert.
- Oreo Dump Cake - A 5-ingredient dessert that is delicious, sweet, and completely irresistible.
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📖 Recipe Card
Chocolate Cookies
Ingredients
- 1¼ cup all-purpose flour (spooned and leveled)
- ½ cup unsweetened dark cocoa powder (or use Dutch-processed cocoa powder)
- ½ tablespoon espresso powder (optional)
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (unsalted, softened, at room temperature)
- ¾ cup sugar (plus more for rolling if desired)
- ¼ cup light brown sugar (packed, or use dark brown sugar)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cardamom (optional, for rolling)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat the oven to 350°F (175°C) and line your baking sheet(s) with parchment paper or use silicone baking mats.
- In a medium-sized mixing bowl, whisk together 1¼ cup all-purpose flour, ½ cup unsweetened dark cocoa powder, ½ tablespoon espresso powder (if using), 1 teaspoon cornstarch, ½ teaspoon baking soda, and ¼ teaspoon salt and set it aside.
- Using your stand mixer, cream together ½ cup butter, ¾ cup sugar, and ¼ cup light brown sugar at medium-high speed for 2-3 minutes, or until smooth and creamy. Then, add 1 large egg and 1 teaspoon vanilla extract and mix for 1 minute.
- Add the mixture of dry ingredients and then mix on low speed until just incorporated.
- Scoop the dough into portions that are 2 tablespoons each and roll them into a ball with your hands. Roll the dough balls in the sugar mixture (optional step, see below) and then place them onto the baking sheet, leaving 3-4 inches of space in between each one.
- For the optional step of rolling the cookies before baking add about ¼ cup white granulated sugar to a shallow dish and mix it together with the optional ½ teaspoon ground cardamom if using.
- Bake in the oven at 350°F (175°C) for 8-10 minutes, or until the edges have set and the cookies have puffed up.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before moving them to a cooling rack.
Notes
- Feel free to add ½ cup of semi-sweet, dark, white chocolate, or peanut butter chips to make these cookies extra delicious!
- Don't over-mix the dough! As soon as the flour disappears, you should be done mixing.
- Rolling these cookies in granulated sugar (with or without the addition of some cardamom) is an optional step.
- To make in advance: The dough can be prepared up to 2 days in advance. Just keep it covered and stored in the fridge until ready to bake. The longer it is chilled, the harder the dough will be. Let it sit at room temperature for 20-30 minutes until it is scoopable again.
- To store: Keep your cookies at room temperature in an airtight storage container for up to one week.
- To freeze dough: Prepare the dough as directed, up until rolling them in sugar. Instead, place the balls on a baking sheet and freeze until solid. Then, they can be transferred to a zip-top bag and frozen for up to 3 months.
- To bake from frozen: Let the cookies thaw for about 30 minutes before rolling in sugar (if desired) and baking, only adding 1-2 minutes to the baking time.
- To freeze cookies: These cookies can be placed into a container or zip-top bag and then frozen for up to 3 months. For best results, wrap the cookies individually in plastic wrap so that you can pull out exactly as many as you want.
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