If you love soft, thick cookies, then you have to try my new recipe for the Best Chocolate Cookies that are perfectly balanced between light and rich. They’re rich in chocolate, buttery flavor, but also soft and light with a melt in your mouth texture. All I know is that they’re delicious and a batch never lasts long in our house.
I tried to keep the sugar slightly down (just slightly lol) compared to other cookie recipes. I really wanted the cocoa and butter flavors to stand out with just a hint of sweetness, and I think these Chocolate Cookies achieve that. They’re super easy to make, use simple ingredients and turn out amazing every time.
WHY YOU’LL LOVE THESE CHOCOLATE COOKIES
Easy Recipe – No chilling, no complicated steps, and no fancy equipment required. Just mix, bake, and enjoy!
Thick, Soft, and Moist – Unlike cookies that turn dry or crumbly, these bake up soft and tender every time, with just the right amount of chewiness.
Customizable & Versatile – Add chocolate chips for extra decadence, swap in espresso powder for a bolder flavor, or sandwich them with frosting for an even more incredible treat!
Less Sugar, Just as Delicious – I’m using just half a cup of sugar in these, unlike the 2-3 cups used in many other cookie recipes. You won’t miss it though! The balance of cocoa and butter keeps them perfectly rich without being overly sweet.
INGREDIENT LIST
These are all really straight-forward ingredients that you probably already have on hand. My only note would be to make sure to use a good quality cocoa powder for best results.
- All-purpose flour
- Cocoa powder – I recommend using a good quality one.
- Baking soda
- Salt
- Butter
- White sugar
- Brown sugar
- Egg
- Vanilla extract
STEP-BY-STEP INSTRUCTIONS
Grease a baking sheet or line with parchment paper and preheat oven to 350℉.
In a medium-sized bowl, add the flour, cocoa powder, baking soda and salt. Whisk until mixed well. Set aside.
In a large bowl, add the butter. Microwave for 25-30 seconds, until butter is soft and just barely starting to melt. Add both sugars to the bowl.
Using a mixer, cream together the sugar and butter by beating on low for approximately 2 minutes, or until well incorporated.
Add the egg and vanilla and beat until just combined. (Don’t overbeat.)
Add the bowl of dry ingredients to the wet mix. Beat for about 2 more minutes or until dry ingredients are well incorporated. (It should form a ball and be easy enough to roll in your hand without sticking to it too much.)
Shape dough into balls and place on a baking sheet about an inch or so apart. (For about 15 regular cookies, use 2 level tablespoons of dough.)
Bake at 350℉ for 10-11 minutes. Careful not to overcook. Remove from oven and let stand on the baking sheet for at least 5 minutes. Move to a cooling rack and once completely cooled, place in an airtight container and store at room temperature for up to 5 days.
For another delicious, super simple cookie recipe, give my Churro Cookies a try! They’re another family favorite. 🙂
TIPS & NOTES
Don’t overbake! – The cookies will look slightly soft in the center when you take them out. They’ll firm up as they cool, staying soft and moist inside.
Measure flour correctly – Always be sure to measure flour properly.
Storage Tips
- Room temperature: Store in an airtight container for up to 5 days to keep them soft and fresh.
- Freeze them: Let them cool completely, then store in a freezer-safe bag for up to 3 months. Thaw at room temp or microwave for a few seconds to warm them up.
- Revive slightly stale cookies: Microwave for 5-10 seconds to bring back their softness and fresh-from-the-oven taste.
The Best Chocolate Cookies
These Chocolate Cookies are soft, simple and perfectly moist. They use slightly less sugar than traditional recipes and have the best chocolate, buttery flavor. A quick and delicious treat for any occasion!
Ingredients
- 1¼ cups all-purpose flour
- ¼ cup cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup butter
- ¼ cup white sugar
- ¼ brown sugar packed
- 1 egg
- 1 tsp vanilla extract
Instructions
-
Grease a baking sheet or line with parchment paper and preheat oven to 350℉.
-
In a medium-sized bowl, add the flour, cocoa powder, baking soda and salt. Whisk until mixed well. Set aside.
-
In a large bowl, add the butter. Microwave for 25-30 seconds, until butter is soft and just barely starting to melt. Add both sugars to the bowl.
-
Using a mixer, cream together the sugar and butter by beating on low for about 1-2 minutes, or until well incorporated.
-
Add the egg and vanilla and beat until just combined. (Don't overbeat.)
-
Add the bowl of dry ingredients to the wet mix. Beat for about 2 more minutes or until dry ingredients are well incorporated. (It should form a ball and be easy enough to roll in your hand without sticking to it too much.)
-
Shape dough into balls and place on a baking sheet about an inch or so apart. (Two level tablespoons of dough each makes about 15 cookies.)
-
Bake at 350℉ for 10 minutes. Careful not to overcook. Remove from oven and let stand on the baking sheet for at least 5 minutes. Move to a cooling rack and once completely cooled, place in an airtight container and store at room temperature for up to 5 days.
