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.

Picture of cookies and milk.

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.

Give these Crushed Oreo Cookies from The Carefree Kitchen a try.

Recipe and printable instructions listed below

Picture of butter in a bowl

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.

Picture of sugar and butter in a bowl.

Next, pour the sugar into the bowl and cream with the butter. 

Picture of eggs, sugar, and butter in a bowl

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.

Picture of vanilla being poured into the bowl.

Pour the vanilla into the bowl. 

Picture of flour in a 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.

Picture of cocoa and baking soda.

Finally, add the unsweetened cocoa, salt, and baking soda to the bowl. Mix everything together.

Picture of cookie dough in a bowl.

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.

Picture of cookie dough on a baking sheet.

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.

Picture of cookies and milk

The recipe makes about 30 cookies per batch. Just be prepared, everyone in smelling distance is going to come runnin’!

Picture of cookies and milk.

Chewy Chocolate Cookie Recipe

Yield: 30 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.


  • 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

  1. Add the softened butter to a bowl and cream.
  2. Add the sugar and cream with the butter.
  3. Add the eggs and vanilla and mix.
  4. Add the flour, cocoa, baking soda, and salt and mix.
  5. Spoon onto a baking sheet (about 1 tablespoon size per cookie)
  6. Bake for 10 minutes. Let cool on the baking sheet for about 3 minutes. Set on a cooling rack.
Nutrition Information:
Yield: 30 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 145Total Fat: 6.8gSaturated Fat: 4.2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 27mgSodium: 128mgCarbohydrates: 21gFiber: 1gSugar: 13.5gProtein: 1.7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

You are going to love double chocolate bars. Not only are they cheap and easy to make, they are incredibly delicious.

Double Chocolate Bars on a Budget

Easy Double Chocolate Chip Cookies are the perfect dessert for any occasion. They are perfect for cookie exchanges, and gifts. They are made from scratch and have a rich flavor. The homemade double chocolate chip cookies are a delicious dessert.

Easy Double Chocolate Chip Cookies

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  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.

    1. Julie Pollitt says:

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

  2. Pingback: Double Chocolate Bars on a Budget - Back To My Southern Roots
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  4. 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!

  5. 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!

  6. 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.

  7. 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.

  8. Do you use salted butter or unsalted butter?

    1. Julie Pollitt says:

      Hi Kathy,

      I use salted butter. Hope you love the cookies!

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  10. 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!

  11. 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.

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

    1. Julie Pollitt says:

      That sounds wonderful!

  13. 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.

  14. 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.

  15. 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!

  16. 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?

  17. 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!

  18. 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?

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

    1. Julie Pollitt says:

      So glad to hear that!

  20. 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!

  21. 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!

  22. 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.

  23. 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.

  24. 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!

  25. 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?