Description
Rich and fudgy chocolate cookies with a soft, chewy center and slightly crisp edges—perfect for chocolate lovers.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups (345 g) all-purpose flour
- ⅔ cup (60 g) unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (170 g) semi‑sweet chocolate chips (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, mixing until incorporated, then stir in vanilla extract.
- In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in chocolate chips if using.
- Drop rounded tablespoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers still look slightly underbaked for a chewy texture.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra depth, replace half the butter with browned butter.
- Add a pinch of espresso powder to enhance the chocolate flavor.
- If you prefer crisper cookies, bake 1–2 minutes longer.
- Store in an airtight container for up to 5 days or freeze dough balls for later baking.