The Best Chocolate Cookies
- PREP 20min
- COOK 15min
- TOTAL 35min
This soft and chewy chocolate cookie recipe is a family favorite! Cocoa powder gives the dough its rich chocolate flavor, and we add plenty of chopped chocolate to turn them into double chocolate cookies. I usually use an electric hand mixer, but it can start to struggle once the dry ingredients go in (you can see what I mean in the video). If that happens, switch to a sturdy spatula to finish mixing, or use a stand mixer from the start to make things easier.
You Will Need
2 ½ cups all-purpose flour, spooned and leveled (325g)
¾ cup unsweetened cocoa powder, spooned and leveled (60g)
1 teaspoon baking soda
½ teaspoon fine sea salt
18 tablespoons unsalted butter at room temperature, (255g)
1 cup granulated sugar (200g)
1 cup brown sugar (213g)
2 teaspoons vanilla extract
¼ teaspoon espresso powder, optional, see tips
2 large eggs at room temperature
12 ounces chocolate chunks, about 2 cups (340g)
Directions
1Prepare oven: Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats.
2Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3Cream the butter and sugars: In a large bowl, use a handheld mixer (or a stand mixer fitted with the paddle attachment) to beat the butter, granulated sugar, brown sugar, vanilla, and espresso powder on medium speed until light and fluffy, 3 to 5 minutes.
4Add the eggs: Scrape down the sides and bottom of the bowl. Reduce the mixer speed to medium-low and beat in the eggs one at a time, mixing until each is fully incorporated.
5Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients in three additions. Mix until just combined. The dough will be thick.
6Fold in the chocolate: Switch to a spoon or spatula and stir in the chopped chocolate until evenly distributed.
7Form the cookies: Using a medium cookie scoop or tablespoon, portion about 2 heaping tablespoons (roughly 50g) of dough per cookie. Roll them into balls and place them on the prepared baking sheets, leaving about 2 inches of space between each for spreading.
8Bake: Bake one sheet at a time for 9 to 12 minutes, or until the cookies have puffed up slightly and the tops look dry. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Adam and Joanne's Tips
- Measuring: Carefully measure the flour and cocoa powder. Either weigh them or use the “spoon and sweep” method: Fluff the flour/cocoa, spoon it into the measuring cup, then level off the top with a flat edge.
- Storing: Store baked chocolate cookies in an airtight container for 3 to 5 days at room temperature or a week in the refrigerator. Freeze them for up to 3 months.
- Make ahead: Refrigerate unbaked cookie dough for up to 3 days. Or freeze cookie dough balls for up to 3 months. Line a baking sheet with parchment paper, then scoop cookie mounds onto the baking sheet without them touching. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag.
- Espresso powder: I have Medaglia D’Oro Instant Espresso in my kitchen. It won’t make the cookies taste like coffee, but actually intensifies the flavor of the cocoa. Read more about it in how to use espresso powder.
- Extra tip: To ensure that you can see chocolate bits in the cookies on top, press a few chocolate pieces into the top of the dough balls before baking.
- The nutrition facts provided below are estimates.