Chewy Chocolate Cookie Recipe

This Chewy Chocolate Cookie Recipe is easy and quick to make. Chances are, y’all have all of the ingredients there at home. The kids loved these cookies and kept coming back for more. The chocolate cookies are the perfect holiday treat.

Several chocolate cookies rest on a black wire cooling rack, with metal measuring spoons nearby on a wooden surface. The cookies look chewy and have a crinkled texture.


 
Prep TimeCook TimeServingsPrep Level
10 minutes10 minutes30 CookiesBeginner +

What You’ll Love

  • Deep, rich chocolate flavor without being too sweet – These cookies strike the perfect balance between fudgy and indulgent, so even folks who “don’t usually like chocolate” find themselves going back for seconds.
  • That soft, chewy center (with crispy edges!) – It’s the bakery-style texture people want, but it’s shockingly easy to pull off at home—no chilling the dough required.
  • Made with pantry staples – No fancy ingredients here. If you’ve got cocoa powder and butter, you’re halfway to the best chocolate cookie of your life.

Step-By-Step Instructions

Add the butter to a large bowl and cream it a little for about one minute. It shouldn’t take long if you set it out to soften it. If you didn’t, just cream it a little longer. Next, pour the sugar into the bowl and cream it with the butter.

Add the eggs and vanilla to the bowl and mix. Then, add the flour to the bowl. You can mix after each step, or you can wait until everything is in the bowl. I usually mix after all of the wet ingredients, and then again after all of the dry stuff goes into the bowl.

Finally, add the unsweetened cocoa, salt, and baking soda to the bowl. Mix everything together. The chocolate cookie dough is going to be thick. It takes a minute or so to mix it all together.

When you go to set the cookies on the baking sheet, you have a couple of options- you can scoop them onto the sheet, or you can roll them into a ball first. If you roll them in a ball, they will bake up with a little bit of a smoother surface. They taste just the same, but are a little rounder.

I scooped these onto the baking sheet with a spoon. Set the cookies about 1-1/2 inches apart. They will spread a little bit. Bake the cookies for 10 minutes. You might be super tempted to bake them longer, but they will get crunchy. I baked mine and then let them sit on the baking sheet on top of the stove for a few minutes.

If you take them out of the oven, it’s going to be a few minutes before you can use a spatula to get them off the cookie sheet because they are so soft and gooey.

TIP: I like using a stoneware pan because it seems to transfer the heat evenly, and I personally think the cookies bake better, without burning on the bottom.

Picture of cookies and milk.

Chewy Chocolate Cookie Recipe

4.46 from 252 votes
Julie Pollitt
These Chewy Chocolate Cookies are quick, easy, and made with pantry staples you probably already have on hand. The kids couldn’t stop grabbing seconds—and thirds! They’re soft, rich, and make the perfect treat for the holidays (or any day you need a little chocolate fix).
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Recipes
Cuisine American
Servings 30 cookies
Calories 145 kcal

Ingredients
  

  • 2 sticks 1 cup butter (softened)
  • 2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Instructions
 

Preheat oven to 350-degrees

  • Add the softened butter to a bowl and cream.
  • Add the sugar and cream with the butter.
  • Add the eggs and vanilla and mix.
  • Add the flour, cocoa, baking soda, and salt and mix.
  • Spoon onto a baking sheet (about 1 tablespoon size per cookie)
  • Bake for 10 minutes. Let cool on the baking sheet for about 3 minutes. Set on a cooling rack.

Video

Nutrition

Serving: 1cookieCalories: 145kcalCarbohydrates: 21gProtein: 1.7gFat: 6.8gSaturated Fat: 4.2gCholesterol: 27mgSodium: 128mgFiber: 1gSugar: 13.5g
Tried this recipe?Let us know how it was!

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4.46 from 252 votes (241 ratings without comment)

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70 Comments

  1. Hi, love your post. I have a new blog party and would like to invite you to come join us on the CLASSY FLAMINGOS BLOG PARTY held each Tuesday evening thru Friday. You’ll get large picture exposure and shout outs. You may get PINKED and you’ll get even more exposure! I hope you’ll come by. poinsettiadr.com

    1. Julie Pollitt says:

      Hi Linda! Thanks and I will come check it out!

    2. Esme Slabbert says:

      Hi Linda
      Not sure if you still do Linkup parties, but if so, I would like to know if I can participate. I visited your link poinsettiadr.com, but I do not see the link. Please, will you be so kind as to let me know? Thanks in advance.

      1. Julie Pollitt says:

        Hi Esme,

        That is from many years ago. I don’t do the parties anymore. But I am glad you are going over to Sweet Little Blurbird.
        You can also go to the Thursday parties over at: https://www.mizhelenscountrycottage.com/

  2. 5 stars
    These are the best cookies! Served these to my boyfriend and he was over the moon! Thank you so much for a delicious recipe!

  3. 3 stars
    These cookies are well worth making if you like a nice chewy sort of fudge chocolate cookie.

  4. 5 stars
    They really are delicious, with the crispy outer layer and chewy centre they’re a perfect combo. My whole family enjoys them. Took some to a family gathering and they were gone in seconds 🙂 . Decadent but worth it.

  5. madeby_mari says:

    Made these cookies with 50% less sugar & 50 % less salt, (due to health reasons) and mannnnn let me tell you, these chocolate cookies are by far one of the best I’ve made. Thank you for this excellent recipe.

    1. Julie Pollitt says:

      Awesome! I love to hear that and thanks for sharing what you did. I’ll have to try that!

  6. I just made these – easy & delicious! Some I left as is. Some I rolled in cinnamon & sugar, and in chili cinnamon & sugar. Some I added white chips and some I added toffee bits. ALL WERE AWESOME!

    1. Julie Pollitt says:

      That sounds fantastic! Thanks for sharing!

  7. I’m going to make these for a bridal shower this coming weekend do you think they will come out good if I add chocolate chips too?

    1. Julie Pollitt says:

      I think adding chocolate chips will be fine and yummy! I wouldn’t add a ton, but some will be fine.

  8. Wow. I had a major sweet craving one late night, went to the kitchen to make my family’s favorite/go-to chocolate chip cookies but we were out of chocolate chips. So I jumped on Pinterest, found this recipe, and already had all of the ingredients. These literally almost melt in your mouth, have a buttery brownie flavor in the form of a super soft cookie. I’m going to start making these for Christmas parties/cookie exchanges! So easy, yummy, and taste great for days. I like to heat them in the microwave for 10 seconds when they aren’t fresh anymore and it’s like they just came out of the oven again. They don’t get stale or chewy.

    1. Julie Pollitt says:

      Thanks so much for sharing, Julia! So excited you loved them! And, thanks for the tip on reheating.

  9. Do you use salted butter or unsalted butter?

    1. Julie Pollitt says:

      Hi Kathy,

      I use salted butter. Hope you love the cookies!

  10. 3 stars
    These taste wonderful when warm (just like a brownie) but once they cool they seem to lose that flavor. Furthermore, they came out incredibly greasy and flat. Nothing like the picture. Perhaps this would not happen if there was only half a stick of butter or an extra cup of flour?

  11. Thank you for this recipe ! Delicious and so easy and fast to make. I’ve been looking for a good chocolate cookie recipe and this one is a definite keeper!

    1. Julie Pollitt says:

      You’re welcome! I am so glad you liked it!

  12. Helo, can I use wheat flour instead of all purpose flour and brown sugar instead of white sugar?

    1. Julie Pollitt says:

      Hi Hema, I am not sure about the what flour, since I haven’t tried it. But, I think it would be fine to use brown sugar. Come back and let us know if you decide to try it with the wheat flour.

  13. I added chocolate chips and walnuts. So good and so easy. Will make again.

    1. Julie Pollitt says:

      That sounds wonderful!

  14. Avani, Avery and Ayla :) says:

    2 stars
    So ya we made this recipe and put them in the oven for 7 mins (less than what you proposed) and then came out burnt. I don’t understand why that happened! It looked promising but I guess it only promised wastes ingredients and charcoal circles.

  15. 4 stars
    These came out delicious

  16. These were very yummy, but mine did not puff up. I followed the recipe and mine were very flat. Still delicious but they did not rise. I definitely used baking soda not powder per the recipe.

    1. Julie Pollitt says:

      Hi Amanda, mind don’t rise a lot. They are kind of a flat cookie. Glad you liked them!

    2. @Julie Pollitt, sounds to me like she may have used melted butter rather than softened/room temperature.

    3. @Amanda, sounds like your baking powder may be bad, easy to check, bring some water to a boil, then take a teaspoon of baking powder and put in the boiling water, if it boils up rapidly then its good, if not need to get new baking powder, you can also check baking soda the same way.

    4. Delicious but mine turned out flat.
      Any suggestions for a fix?

      1. Julie Pollitt says:

        Hi Robin,

        They are typically a very flat cookie. But if you wanted to try a few things to make them fluffier, you can try some of the following: Refrigerate the dough for about 1/2 an hour before baking. Use baking powder instead of baking soda (same amount). Don’t use softened butter. Make sure it is cold as that can help as well. Hope those things help.

  17. 5 stars
    I wanted to make some chocolate peanut butter chip cookies but I don’t love the recipe on the package so I looked for a better chocolate cookie recipe. These are terrific for it! I followed the recipe except that I added a package of peanut butter chips at the very end. They came out chocolaty and fudge, just perfect!

  18. I made these soft chocolate cookies the other night and I added a tsp of espresso powder and a tsp of cayenne pepper and pecans. They turned out so good, soft, chewy and a little bit of heat after the fact.

    1. Julie Pollitt says:

      Oh my gosh, what a great idea! Thanks for sharing. I will be trying that.

  19. My 3 and 6 year olds wanted to bake chocolate cookies specifically after school. Since it was a Friday, and they asked so sweetly, I searched for an easy chocolate cookie recipe. This fit the bill for a quick mix and bake. And they turned out PERFECT. I added some chocolate chips because that’s what you do when baking with little girls. And I doubled the salt because I like salty cookies. But other than that followed the directions exact. SO GOOD!! Thank you!

    1. Julie Pollitt says:

      Hi Alison,

      I am so glad to hear it! And of course it’s perfect to add extra chocolate chips for little girls!

  20. Mine came out flat and bubbly, any clue what I might have done wrong?

    1. Julie Pollitt says:

      Was the cookie dough thick when you were done adding all the ingredients? Did you use baking powder instead of soda?

  21. I made these today. Added a dash of almond extract and a dash of cayenne – delicious sheet pan 1. Second sheet pan, I sprinkled just a little coarse sea salt on top – really brings out the chocolate and hint of cayenne flavor. Third sheet pan, I added some chopped honey roasted almonds, mixed it all together again, then refrigerated for about 15 minutes. I formed the cookies into balls with my hands and rolled around in confectioners sugar. OMG, each slight variation is so good! (And I don’t really eat sweets! But this is going on my Christmas goodie list for sure!)

    1. Julie Pollitt says:

      Yum! That sounds fantastic! Thanks for sharing!

  22. Jenny Guillemette says:

    5 stars
    These are wonderful. My whole family loves them. Taste and texture are perfect.

  23. Hi,
    Help! These are delicious but my first batch came out completely flat and said I could “sell” them as chocolate crisps. I put the rest in the fridge thinking that would solve the problem but no luck. I reviewed the recipe and cannot figure what went wrong. I used a Made In baking sheet with parchment. I measured 240g flour on my scale. I used a high quality butter. I also added 1 teaspoon espresso powder. I was thinking I might try American butter next time which has a slightly higher water content I understand. What do you suggest?
    Thank you!

    1. Julie Pollitt says:

      Did you use the unsweetened cocoa?

  24. So good! I made them for my family and they loved them 🙂 Thank you!!

    1. Julie Pollitt says:

      So glad to hear that!

  25. The cookies turned out great! I have searched for 2 years for a recipe like this one! Thank you so much! I added 5 ounces of Ghirardelli’s 60% cacao chips and it worked out nice.

    1. Julie Pollitt says:

      Oh that’s awesome! Glad to hear it!

  26. I used 1 cup white granulated sugar and 1 cup light brown sugar. Sprinkled a little coarse sea salt over top. Delicious!

    1. Julie Pollitt says:

      Course sea salt sounds wonderful!

  27. Can you make these in other flavors – like lemon? I am not a chemist, so not sure how to make up for the lack of dry ingredients if I use lemon zest and/or extract.

  28. Thanks for this great recipe. Cookies turned out perfectly following your directions. Chewy and chocolatey. I rolled some in sweetened coconut flakes and they turned out great too!

    1. Julie Pollitt says:

      Great to hear! What a delicious idea to roll them in sweetened coconut flakes.

  29. These are Dangerously WONDERFUL!!! I made them with black cocoa which upped the chocolate flavor. They make great ice cream sandwiches. Thanks for a wonderful chocolatey, delightful cookie!!

    1. Julie Pollitt says:

      That’s great to hear! I haven’t tried black cocoa. I am intrigued and will have to try it. Thanks!

  30. The first time I made these they came out perfect but the last two times they’ve came out puffy and didn’t flatten like they should have. I followed the recipe exactly every time. What could be going wrong?

    1. Julie Pollitt says:

      Hi Becky,

      did you refrigerate or freeze them before baking them?

  31. 5 stars
    Wonderful recipe!! Cookies were chewy and disappeared in a flash!

    1. Julie Pollitt says:

      I love to hear that! Thanks for sharing!

  32. Brandy ward says:

    ive tried a few of your recipes and my family said besides the chocolate chocolate chip peanut butter cookies I’ve made that is one of the best and their favorite by far, then I made another batch and did one cup sugar and one cup brown sugar and they can’t decide which one they liked the best.

    1. Julie Pollitt says:

      Oh that is great to hear! Thanks for sharing! It’s always hard to decide between cookies. 🙂

  33. I have looked in vain for a recipe for chocolate chewies a bakery in my hometown made. they were flat, chewy texture inside, almost a crunch on the outside. sounds like your recipe, but they were rectangular. I’m wondering if I could spread the dough in a cookie sheet and cut them into rectangles while hot out of the oven. do you think that might work?

    1. Julie Pollitt says:

      I haven’t tried that but it might work. It’s worth a try! If you do it let me know how it goes!

  34. 4 stars
    I like these cookies but they taste more buttery than chocolate

    1. Julie Pollitt says:

      Hi Danielle,

      You can always add a little bit more chocolate to the recipe and make them a little more chocolatey if you’d like to. Maybe about one to two tablespoons might help.

  35. grandpagarrett says:

    5 stars
    Genuinely easy and tastes good. Great for beginners. Thank you.

    1. Julie Pollitt says:

      That’s great to hear!

  36. Esme Slabbert says:

    What a delightful and yummy cookie. This will go on my list to bake soon
    Visiting via Sweet Little Bluebird
    My entries this week Banana Kebabs Koftas with Peanut Sauce and Chicken Bacon Frittata

    1. Julie Pollitt says:

      Those entries sound great!