Description
These Easy Chocolate Chocolate Chip Cookies are soft, chewy, and rich with chocolate flavor. Made with a blend of cocoa powder and semisweet chocolate chips, these cookies are perfect for satisfying your chocolate cravings with minimal effort. The recipe uses simple ingredients and a straightforward method that guarantees delicious, bakery-style cookies every time.
Ingredients
Scale
Wet Ingredients
- ½ cup butter
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 ⅓ cups all-purpose flour (sifted or spooned and leveled)
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt (or ¼ teaspoon table salt)
Add-ins
- ¾ cup semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Melt Butter: Microwave ½ cup of butter in a large microwave-safe bowl for about 40 seconds until about 90% melted. Whisk the butter until it is completely melted and smooth.
- Add Sugars: Add ¾ cup packed brown sugar and ¼ cup granulated sugar to the melted butter. Mix these together thoroughly until well combined.
- Incorporate Vanilla and Egg: Stir in 1 teaspoon vanilla extract and 1 large egg until fully incorporated to create a smooth, homogenous mixture.
- Combine Dry Ingredients: In a separate bowl, combine 1 ⅓ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Make sure flour is properly measured by stirring or sifting, then spooning into the measuring cup and leveling.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should be soft and slightly sticky but not overly sticky.
- Add Chocolate Chips: Fold ¾ cup semisweet chocolate chips into the dough evenly.
- Shape Cookies: Using a medium cookie scoop (about 1.5 tablespoons), scoop out dough balls and place them on the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 7 to 10 minutes, or until cookies are set and puffy but still appear slightly underbaked in the center.
- Cool: Remove baking sheets from the oven and allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- Properly measure flour by stirring or sifting first, then lightly spoon flour into the measuring cup and level it off to avoid dense cookies.
- You can substitute ½ teaspoon kosher salt with ¼ teaspoon table salt if preferred.
- Slightly underbaking the cookies helps keep them soft and chewy.
- For larger cookies, scoop 2-3 tablespoons of dough and flatten slightly before baking for about 9-10 minutes.
- Nutrition values provided are estimates and may vary depending on ingredient brands and measurements.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
