The Best Chocolate Cookies
The Best Chocolate Cookies
RecipeKit Expert
3
20 minutes
15 minutes
172
American
This soft and chewy chocolate cookie recipe is a family favorite! Cocoa powder gives the dough its rich chocolate flavor, and we add plenty of chopped chocolate to turn them into double chocolate cookies.
Ingredients
- 2 ½ cups all-purpose flour, spooned and leveled
- ¾ cup unsweetened cocoa powder, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 18 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon espresso powder, optional, see tips
- 2 large eggs, at room temperature
- 12 ounces chocolate chunks, about 2 cups
Directions
Prepare oven: Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream the butter and sugars: In a large bowl, use a handheld mixer (or a stand mixer fitted with the paddle attachment) to beat the butter, granulated sugar, brown sugar, vanilla, and espresso powder on medium speed until light and fluffy, 3 to 5 minutes.
Add the eggs: Scrape down the sides and bottom of the bowl. Reduce the mixer speed to medium-low and beat in the eggs one at a time, mixing until each is fully incorporated.
Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients in three additions. Mix until just combined. The dough will be thick.
Fold in the chocolate: Switch to a spoon or spatula and stir in the chopped chocolate until evenly distributed.
Form the cookies: Using a medium cookie scoop or tablespoon, portion about 2 heaping tablespoons (roughly 50g) of dough per cookie. Roll them into balls and place them on the prepared baking sheets, leaving about 2 inches of space between each for spreading.
Bake: 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, then transfer them to a wire rack to cool completely.
The Best Chocolate Cookies
RecipeKit Expert
3
20 minutes
15 minutes
172
American
This soft and chewy chocolate cookie recipe is a family favorite! Cocoa powder gives the dough its rich chocolate flavor, and we add plenty of chopped chocolate to turn them into double chocolate cookies.
Ingredients
- 2 ½ cups all-purpose flour, spooned and leveled
- ¾ cup unsweetened cocoa powder, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 18 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon espresso powder, optional, see tips
- 2 large eggs, at room temperature
- 12 ounces chocolate chunks, about 2 cups
Directions
Prepare oven: Preheat the oven to 350°F (176°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream the butter and sugars: In a large bowl, use a handheld mixer (or a stand mixer fitted with the paddle attachment) to beat the butter, granulated sugar, brown sugar, vanilla, and espresso powder on medium speed until light and fluffy, 3 to 5 minutes.
Add the eggs: Scrape down the sides and bottom of the bowl. Reduce the mixer speed to medium-low and beat in the eggs one at a time, mixing until each is fully incorporated.
Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry ingredients in three additions. Mix until just combined. The dough will be thick.
Fold in the chocolate: Switch to a spoon or spatula and stir in the chopped chocolate until evenly distributed.
Form the cookies: Using a medium cookie scoop or tablespoon, portion about 2 heaping tablespoons (roughly 50g) of dough per cookie. Roll them into balls and place them on the prepared baking sheets, leaving about 2 inches of space between each for spreading.
Bake: 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, then transfer them to a wire rack to cool completely.