My Chewy Chocolate Cookie recipe will be your new go to easy chocolate cookie. A super quick cocoa cookie, these can be ready to eat in less than 30 minutes and are made with pantry staples!
Hi hi! I am just popping in to share this chewy chocolate cookie recipe with you! These cookies kind of came about as an accident - I originally developed them as a base for my chocolate crinkle cookie recipe but was having some issues with the powdered sugar melting. So I switched to an oil based recipe, but this easy chocolate cookie recipe is so so good, I wanted to share it with you still!
These chocolate cookies are cocoa cookies, and are made with pantry staples - no chopping chocolate needed! (although they would be delicious with some chocolate chips or chopped chocolate added)
How to develop a recipe: Thick chocolate cookies.
I love writing about my recipe development and testing process. Now that I have been a baking blogger full time for quite a few years, I have developed a whole lot of base recipes that I often use as a kicking off point. I love tweaking my own recipes, and changing the ratios of ingredients to give a slightly different outcome.
For this chocolate cookie recipe I used my chocolate sprinkle cookies as a starting point. That recipe bakes up quite thin, and I wanted a slightly thicker, more substantial cookie, but still wanted a chocolate cookie that came together fast without any chill time. Here is what I changed to give a thicker cookie:
- Increased the flour. There are a few ways to get a cookie to be a little thicker, and changing the butter to flour ratio is one of them. Either you can decrease the butter in the recipe, or increase the flour to make the cookie spread a little less.
- Changed the ratio of sugars. The sprinkle cookies use only white sugar, which gives a cookie that spreads a lot and is quite chewy. I wanted some spread and chew while still keeping some of the thickness, so I switched out some of the granulated sugar for brown sugar.
This chocolate cookie recipe also freezes amazingly! All my tips and tricks on freezing dough and cookies, check out my post: How to freeze cookie dough
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
30 minute Chewy Chocolate Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This Chewy Chocolate Cookie recipe will be your new go to easy chocolate cookie. A super quick cocoa cookie, these can be ready to eat in less than 30 minutes and are made with pantry staples!
Ingredients
- 300g all-purpose flour
- 50g dutch process cocoa powder, sifted
- 1 tsp salt
- ¾ tsp baking soda
- 225g unsalted butter, at room temperature
- 200g brown sugar
- 100g granulated sugar
- 1 large egg (50g not including the shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- Granulated Sugar for Rolling
Instructions
- Preheat the oven to 350°f / 180°c. Line three baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, salt, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugars until light and fluffy, 3-4 minutes. Add the egg and vanilla, and beat until combined. Add the flour and cocoa mixture, and beat on low until just incorporated.
- Using a cookie scoop, scoop 2 tablespoon worth of mixture at a time (about 40g). Roll into a ball using your hands, then roll generously in granulated sugar. Place on the baking tray, leaving room to spread (I had 8 cookies per baking tray).
- Bake one tray at a time for 11-12 minutes, until the cookies have puffed up and are beginning to crack on the tops, and the edges are set. Remove from the oven and allow to cool on the baking tray for 15 minutes then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Notes
To make little sprinkle covered cookies or chocolate bottomed cookies: I made the dough as directed, then scooped it out with a small cookie scoop (I used this one which is one rounded teaspoon and gave me 13g dough balls), then rolled into balls, rolled in sugar and baked for 11 minutes per tray (I had four trays worth). Once they were cooled I melted about 250g milk chocolate (you may need more depending on how thickly you coat the cookies), and placed some sprinkles into a small sheet pan. I then dipped the cookie in the chocolate, wiped off the excess chocolate on the edge of the bowl, and pressed into the sprinkles. I then transferred to a parchment lined sheet pan, then froze for about 15 minutes to set the chocolate. If you do not want to do the sprinkles you can pipe circles of chocolate onto the parchment paper, smaller than the cookies then press the cookies onto the chocolate and freeze so that they get a smooth coating on the bottoms. They are also delicious without sprinkles or chocolate!
I played around with stuffing these chocolate cookies with cream cheese (the same way I filled them with caramel for my caramel stuffed chocolate cookies) and it worked super well. To fill these with cream cheese:
Make cookie dough as directed. To make the cream cheese filling, beat together 225g room temperature cream cheese and 50g powdered sugar until well combined.
Using a #24 cookie scoop, scoop balls about 3 tablespoon in size (about 75g). This makes 12 large cookies.
Working with one piece of dough at a time, flatten a ball of dough with your hands. scoop 1 tablespoon of the cream cheese filling onto the dough and then carefully enclose the filling with the cookie dough.
Flatten the cookie slightly so that it bakes down evenly (if you leave it as a ball the cream cheese will cause a hump when it bakes).
Repeat with the remainder of the cookies.
Roll the cookies generously in granulated or raw sugar and arrange on a baking pan - I do 6 per pan.
Bake as directed for 14-15 minutes, until set around the edges. Remove from the oven and scoot into a round shape using a slightly larger cookie cutter than the cookie. Leave to cool on the pan.
Comments
Michelle says
These were very delicious, easy to make and yes i had all the ingredients to hand but not enough for a full batch so I made a half batch and used a small egg. I added walnuts too.
I have a plan to make some with white chocolate, pistachio and cardamom. So I think I'd need to use a bit more flour.