Chocolate Cookies

Thick, fudgy, and supremely chocolatey, these ULTIMATE chocolate cookies are loaded with melty chocolate! They are easy to make without a mixer and need just 30 minutes to chill.

Recipe includes a how-to video!

Course cookie, Cookies, Dessert, Dessert

Cuisine American

Cook Time 10

Chilling Time 30

Total Time 40

Servings cookies

Calories 285kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter
⅔ cups (65 g) natural cocoa powder
½ teaspoon instant coffee grounds optional
1 cup (200 g) light brown sugar firmly packed
¾ cup (150 g) granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 ¼ cups (280 g) all-purpose flour
1 teaspoon baking soda
¾ teaspoon table salt
8 oz semisweet or dark chocolate bar chopped into small pieces

Instructions

Place butter in a large, microwave-safe bowl and heat in the microwave in 20-second increments, stirring in between, until completely melted.
1 cup unsalted butter
Immediately add cocoa powder and instant coffee (if using) and whisk until well-combined.
⅔ cups natural cocoa powder, ½ teaspoon instant coffee grounds
Add sugars, eggs, and vanilla extract and whisk vigorously until thoroughly combined and batter is smooth.
1 cup light brown sugar, ¾ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking soda, and salt.
2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon table salt
Gradually fold the dry ingredients into the wet until completely combined.
Add chopped chocolate and stir until well distributed.
8 oz semisweet or dark chocolate bar
Cover bowl with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.
Once dough has chilled, scoop into 3 Tablespoon-sized scoops (60g) (for more uniform cookies, roll between your palms into smooth balls) and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Transfer to center rack of 350F (175C) oven and bake for 9-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.

Video

Notes

Cocoa powder

I prefer this recipe with natural cocoa powder but Dutch cocoa and dark cocoa powder work as well.

Size

This recipe makes large cookies, you can certainly scoop them smaller, just bake for less time.

Storing

Allow cookies to cool completely then store in an airtight container at room temperature for up to 5 days.

Original recipe

The original recipe was published in 2019 and I improved upon this recipe, making the cookie more fudgy and chocolatey. If you're looking for the original, you can find it here, but note that I am no longer accepting comments on the original.

Nutrition