How to Make Chewy Chocolate Cookies: A Delicious and Easy Recipe

Written by asmerdilmi

Are you craving a chewy and decadent chocolate cookie? Look no further! In this article, we will share with you an easy and delicious recipe for chewy chocolate cookies. These cookies are made with pantry staples and can be ready to eat in less than 30 minutes. Whether you’re a chocolate lover or simply looking for a sweet treat, these cookies are sure to satisfy your cravings.

The Story Behind the Recipe

Our journey to creating the perfect chewy chocolate cookies began with a happy accident. Originally developed as a base for another recipe, we encountered some issues with the powdered sugar melting. Determined to find a solution, we switched to an oil-based recipe and stumbled upon this amazing chocolate cookie recipe. Even though they were initially intended for holiday baking, these cookies are perfect for any time of the year. They are cocoa cookies made with pantry staples, so you won’t need to chop any chocolate. However, feel free to add chocolate chips or chopped chocolate for an extra indulgent touch.

Developing the Recipe: Thick and Chewy Cookies

Developing a recipe is a creative process that involves experimenting with different ingredients and ratios. In this case, we used our chocolate sprinkle cookies as a starting point but wanted to create a slightly thicker and more substantial cookie. Here’s what we did to achieve that:

  • Increased the flour: By increasing the amount of flour, we were able to control the spread of the cookies and give them a thicker texture.
  • Changed the ratio of sugars: Instead of using only white sugar, we added brown sugar to give the cookies a bit of chewiness while maintaining their thickness.

Tips and Tricks for Perfect Chocolate Cookies

To ensure that your chocolate cookies turn out perfectly every time, here are some tips and tricks:

Room temperature ingredients: Make sure all your ingredients are at room temperature. If the butter is too soft or too cold, it can affect the texture of the cookies. Similarly, using room temperature eggs is crucial for optimal results.

Use a cookie scoop: Using a cookie scoop ensures that your cookies are evenly sized, which helps them bake evenly. If you don’t have a cookie scoop, you can weigh the cookie dough balls to ensure uniformity.

Don’t overbake: Overbaking can result in a less desirable texture. The cookies will continue to bake and set up as they sit on the tray after removing them from the oven. Aim for puffy cookies with set edges.

Use parchment paper: When lining your baking sheets, use parchment paper instead of silicone baking sheets or silpat mats. Parchment paper provides the best results and prevents excessive spreading.

Scoot your cookies: This step is optional but can help you achieve perfectly round cookies. After baking, use a slightly larger cookie cutter to gently reshape the cookies into a round shape.

Freezing Chocolate Cookie Dough

If you want to make chocolate cookies ahead of time, you can freeze the dough before baking. Here’s how to do it:

  • Freeze the dough in a freezer bag or ziplock, excluding the sugar coating.
  • When ready to bake, remove the dough from the freezer and let it sit for about 10 minutes to allow the surface to become slightly sticky. This helps the sugar coating to adhere.
  • Reduce the oven temperature to 325°F (165°C) and add a few extra minutes to the bake time when baking frozen cookie dough.

For more detailed information on freezing dough and cookies, check out our post on How to freeze cookie dough.

Cookie Coating and Flavor Options

If you want to customize your chocolate cookies, here are some coating and flavor options to consider:

  • Roll in cinnamon sugar: Add a delicious and festive touch to your cookies by rolling them in cinnamon sugar.
  • Chunky sugar/sparkling sugar: For a crunchy texture, roll your cookies in turbinado or demerara sugar. If you prefer a sparkly appearance, opt for a sanding sugar.
  • Add mix-ins: While these cookies are already packed with chocolate flavor, you can elevate them further by adding mix-ins such as chopped nuts or chocolate chips.

Frequently Asked Questions

What tools and equipment do you need? You can find a full list of the tools and equipment we use on our products page.

Which cookie scoop do you recommend? We recommend using a 2 Tbsp cookie scoop for this recipe. However, you can also weigh the cookie dough balls if you prefer.

How should you store chocolate cookies? Store your baked chocolate cookies in an airtight container at room temperature for up to 5 days.

The Recipe: 30-Minute Chewy Chocolate Cookies

Now that you have all the tips and tricks, it’s time to dive into the recipe. Here’s what you’ll need:

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

Here are the step-by-step instructions:

  1. Preheat the oven to 350°F (180°C) and line three baking trays with parchment paper. In a medium bowl, sift together the flour, cocoa powder, salt, and baking soda. Set aside.
  2. 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 (approximately 3-4 minutes). Add the egg and vanilla, and beat until combined.
  3. Add the flour and cocoa mixture to the butter mixture and beat on low until just incorporated.
  4. Using a cookie scoop, scoop 2 tbsp (about 40g) of dough at a time. Roll the dough into a ball using your hands and then roll generously in granulated sugar. Place the coated dough balls on the baking tray, leaving enough room for spreading (approximately 8 cookies per tray).
  5. Bake one tray at a time for 11-12 minutes, or until the cookies have puffed up and are beginning to crack on the tops, with set edges. Remove from the oven and allow the cookies to cool on the baking tray for 15 minutes before transferring them to a wire rack to cool completely.
  6. Store the cookies in an airtight container at room temperature for up to 5 days.


There you have it – a delicious and easy recipe for chewy chocolate cookies. Whether you’re baking them for the holidays or just to satisfy your sweet tooth, these cookies are sure to be a hit. Remember to follow our tips and tricks for the best results, and feel free to customize them with your favorite coatings or mix-ins. Enjoy!

For more easy cookie recipes, check out our collection on our website.

Made this recipe and loved it? We would love to hear your feedback! Leave us a review and star rating below. Don’t forget to tag us on Instagram to show off your delicious creations!

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