Chocolate Cookies
These Chewy Chocolate Cookies are everything you love in a soft, brownie-style cookie—crackly tops, dark chocolate flavor, and no chocolate chips needed. They’re rich, thick, and irresistibly fudgy with the perfect drop-cookie texture.
Ingredients
- ¾ cup butter slightly softened, see note 1 below. I used salted
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 ⅓ cups all-purpose flour
- ¾ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- granulated sugar in a bowl, for rolling the dough balls.
Instructions
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper and set to the side.
- Whisk together flour, cocoa powder, baking soda, baking powder and salt together in a bowl. Set aside.
- Cream together slightly softened butter, sugar and brown sugar together in a bowl using an electric mixer. Beat on medium high until well combined and fluffy. Add the eggs and vanilla and beat on medium high until well combined and it starts to lighten in color a bit, about 30-60 seconds.
- Add the flour mixture and mix on low just until combined, no longer. See note 2. Form the dough into balls, about 1.5 Tablespoons in size. Roll around in the granulated sugar then place on the baking sheet about 2 inches apart. Bake for 10 minutes until the cookies have puffed up. The edges will be set and the tops will be matte. The little cracks that have formed may not be quite matte. Remove from oven and let cool on the baking sheet for at least 5 minutes. See note 3.
Notes
- It is very important in this recipe that the butter is only slightly softened and not fully. For slightly softened butter you want it to be pretty firm and cold and also be able to make an indent in the butter when you press your finger into it.
- If your butter is fully softened, these cookies will spread too much and not be that thick gooey cookie we love to love.
- It's so important when making cookies to not over mix once adding the dry ingredients. If you over mix it will ruin the texture of the cookie.
- In order not to over bake the cookies, we remove them from the oven while they're still slightly undercooked. It's important to let them rest on the cookie sheet for at least 5 minutes so they can finish baking and setting up.
Nutrition
Calories: 158kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 145mgPotassium: 70mgFiber: 1gSugar: 13gVitamin A: 197IUCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
