Chocolate Cookies: the ultimate recipe for rich, chewy cookies

Total time: 30 Min
Difficulty: Low
Serves: 12 people
By Cookist
unsalted butter at room temperature
2 cups
Brown sugar
3 1/2 cups
Large eggs
Vanilla Extract
2 tsp
All-purpose flour
3 1/4 cups
Dark cocoa powder
1 cup
espresso powder
1 to 2 tbsp
Baking soda
1 1/2 tsp
1 tsp
extra sugar for rolling
ground cardamom
1 tsp

Who doesn't love chocolate cookies? These perfectly chewy, richly chocolatey cookies are hard to resist. With their thick, soft center and lightly crisp edges, chocolate cookies are an excellent baked treat to make whenever you're in the mood for something sweet.

Chocolate cookies are easy to make and are perfect any time of year, whether you're looking for a simple, tasty cookie to make over the holidays, bring to a picnic or potluck, or as a homemade treat to put in your kids' packed lunches.

You'll love making these easy chewy chocolate cookies. You can even customize them however you like. Try adding chocolate chips – perfect for the serious chocolate lovers out there!

Chocolate Cookie Ingredients

These soft, delicious chocolate cookies only need a handful of ingredients, and odds are you probably already have them at home.

Butter, flour, eggs, and cocoa powder are all essential.

Espresso powder will make the chocolate flavor of the cookies more intense, while brown sugar will make the cookies tender and soft.

A little vanilla complements the chocolate flavor of these sweet treats, and makes them impossible to resist!

How to Make Chocolate Cookies

To make the perfect chocolate cookies, cream the butter and sugar together until the mixture becomes light and airy. Beat in the eggs one at a time then beat in the vanilla. Add in the dry ingredients, mixing until the dough is just combined.

Shape the dough into balls. Roll each ball through the cardamom sugar, then put the dough balls on two baking trays lined with parchment paper. Bake the cookies for 10 to 12 minutes. Remove from the oven and let cool on wire racks.


Tips for the Best Chewy Chocolate Cookies

While you can leave out the espresso powder, it's better to include it in the recipe as it intensifies the chocolate flavor without adding any taste of coffee.

Don't forget to let the cookies rest after you take them out of the oven. Although it's tempting to eat them right away, allowing them time to settle will help the edges crisp up while keeping the centers nice and soft.

If you don't want to use eggs, you can use flax eggs, applesauce, silken tofu, or pumpkin puree as a substitute.

Add chocolate chips, toffee chips, nuts, or dried fruit to jazz up your chocolate cookies.

Don't like cardamom? You can leave it out or swap it with your favorite baking spices like pumpkin pie spice, cinnamon, or cloves.

How to Store Chocolate Cookies

Keep your cookies in an airtight container at room temperature for up to 5 days.

Can You Freeze Chocolate Cookie Dough?

You can definitely freeze chocolate cookie dough for later use. Wrap it well in cling film then freeze it for up to 3 months.


Preheat your oven to 350F. Combine extra sugar and cardamom and set aside.

Cream butter and sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla.

Sift in the flour, cocoa powder, espresso powder, baking soda, and salt. Mix until just combined.

Shape the dough into balls. Roll each ball through cardamom sugar.

Arrange the dough balls on parchment paper-lined baking trays.

Bake for 10 to 12 minutes. Remove from the oven and let cool on wire racks.


Use room-temperature ingredients to make your cookies. They'll mix together more easily.

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