Chewy Chocolate Cookies
- PREP 20min
- COOK 15min
- TOTAL 35min
This soft and chewy chocolate cookie recipe is a family favorite! Cocoa powder makes our cookie dough rich and chocolatey, and we add lots (and lots) of chopped chocolate to turn them into double chocolate cookies. I use my electric hand mixer, but it struggles towards the end when adding the dry ingredients (watch video for reference). You might prefer a stand mixer, or as your hand-held mixer begins to struggle with the thick dough, switch to a spatula to mix in the remaining dry ingredients.
You Will Need
2 ½ cups (325g) all-purpose flour
3/4 cup (60g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
18 tablespoons (255g) unsalted butter at room temperature (2 ¼ sticks)
1 cup (200g) granulated sugar
1 cup (213g) brown sugar
2 teaspoons vanilla extract
1/4 teaspoon espresso powder, optional, see tips
2 large eggs at room temperature
12 ounces (340g) chocolate chunks (2 cups)
Directions
Preheat your oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, using a handheld mixer (or a stand mixer with a paddle attachment), beat the butter, granulated sugar, brown sugar, vanilla, and espresso powder together at medium speed until light and fluffy, 3 to 5 minutes.
Scrape down the sides and bottom of the bowl. Reduce the mixer speed to medium-low and add the eggs one at a time, beating until each is incorporated.
Turn the mixer to its lowest setting. Gradually add the dry ingredients to the butter mixture in three parts, mixing until just combined. The cookie dough will be pretty thick.
Switch to a spoon or spatula and fold in the chocolate chunks.
Using a medium cookie scoop or tablespoon measuring spoon, measure 2 heaping tablespoons (about 50g) of dough and roll it into a ball. Place the balls onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
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 before transferring 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.