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.
These really are easy chocolate cookies to make. The kids absolutely loved them and asked for quite a few more. The insides are a bit gooey and rich, so they make the perfect Christmas exchange cookie. And well, the perfect cookie. Who needs to share? Let’s just be real. Ha!
I can’t believe we are halfway through October already. For the first time, the kids won’t be trick-or-treating this year. I’m ok with that. We’ll sit on the driveway and hand out candy (and eat these cookies).
But, with Halloween comes the holidays in a rush. We all know how it happens. It’s here and we’re unprepared. At least I am. I love to bake a lot during the holidays. It makes it feel homey and like Christmas is coming.
Cookie exchange parties are always a treat, and these are a hit. Plus, I love that they are so easy to make.
Recipe and printable instructions listed below
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 with the butter.
Add the eggs to the bowl. My younger son, Ethan, helped with this recipe. He loves to bake things with me. We ended up making the recipe twice because I wanted to make a video for y’all, as well. So, we were covered up with cookies.
He is still a little nervous about cracking the eggs, but he did a great job and didn’t get a bit of shell in the bowl.
Pour the vanilla into the bowl.
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 of the cookie sheet because they are so soft and gooey.
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.
The recipe makes about 30 cookies per batch. Just be prepared, everyone in smelling distance is going to come runnin’!
- 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
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.
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Serving Size:1 cookie
Amount Per Serving: Calories: 145 Total Fat: 6.8g Saturated Fat: 4.2g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 27mg Sodium: 128mg Carbohydrates: 21g Fiber: 1g Sugar: 13.5g Protein: 1.7g
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