These Chewy Chocolate Cookies are one of my favorites because they are so easy to make and freeze really well. They’re my go-to when I’m craving something quick and chocolately and also when I need to make a big batch for a crowd. I love cookies that have crisp edges and chewy centers, and these cookies are just that.
Toss in some chocolate chips to add more chocolate flavor or sandwich around a giant scoop of ice cream for a perfect ice cream cookie sandwich. These are my go-to cookies to gift for friends or neighbors. The kids like to drizzle them with melted chocolate and sprinkles.
Pro tip: Roll the cookie dough balls in granulated sugar before baking. I use a medium cookie scoop to make these chewy chocolate cookies uniform in size. Let them rest on the baking sheet for a few minutes before transferring them to a wire baking sheet to fully cool. They will continue to bake for the perfect gooey, chocolately, consistency.
This is also the same base recipe I use to make my Reese’s Pieces Chocolate Cookies.
Chewy Chocolate Cookies
Ingredients
- 1 1/4 cups butter
- 2 cups sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups flour
- 3/4 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Cream softened butter and sugar; blend in eggs and vanilla.
- Combine dry ingredients in a separate bowl and gradually add to the mixer.
- Drop by spoonful (I use a small cookie scoop) into a small bowl of sugar and roll to coat.
- Bake at 350 degrees for 9 minutes.
- Let stand on the baking sheet for 1-2 minutes until no longer puffy.
- Remove to cooling rack.
Nutrition
You can find more delicious chocolate recipes here:
Evie says
Can you use shortening instead of butter? I ran out.
Emily Grace says
Sorry, Evie, I’ve never tried that. Shortening is used in many cookie recipes, so you could try it, but I’m not sure the results with this recipe.
Jessica says
Cookies were delicious! They taste like brownies and are very chewy. When baking, the dough is very runny. I would suggest reducing butter or, as I did, putting them in the freezer. Would make again but with changes.
Kait says
Baked these this weekend and they were AMAZING! I brought them into work and they were a hit. Only substitution is I rolled them in demerara sugar instead of granulated sugar before baking. I also used salted butter to give them the most subtle hint of salty/sweet.
Jam’s mom says
Baked these today! Fantastic! Only difference was I used self-rising flour (out of all purpose), omitted salt and baking soda. Cookies turned out great. 15 yr old son loved them. Taking them to his high school baseball team tomorrow as they travel to an away game; something to eat on the bus ride!
Rana says
Thank you so very much for this recipe. I made the recipe, exactly as instructed, last night, on a whim! They are so tasty! My husband thinks these are the best cookies he has ever had!
Emily Grace says
So happy to hear that, Rana!
Dorie says
Love this recipe.
I am a huge fan of chocolate and cinnamon so I actually added some cinnamon to the dough and the the sugar I rolled the dough in.
AMAZING!
Jillian Stricker says
I love these cookies! They are absolutely delicious and easy to make. Totally satisfied our chocolate craving. I ran out of white sugar so used half white half dark brown sugar and they came out great! I cooked them for about 2 extra minutes. Can’t wait to make them again!!
Cady Brooks says
I think there was a problem with my butter. My batter was was too runny to roll. It looked more like cake batter. They turned out yummy though!
Tracy says
I made it with my kids. So EASY to make and fast to bake too!!! Love the chewy and thin textures. Kids had fun making them!
Leila says
These were ridiculously good. The sugar/salt roll before baking is amazing.
Laura says
I love these cookies! I made a double batch the first time I made them. I refrigerated them for 30 minutes before baking. They roll up easily and they didn’t spread out too much. I’m making another batch tonight to take to our family Christmas gathering.
Lorie K. says
Laura, did you roll them into a log? If not, could you?
NG says
These cookies taste great but they spread out all over my pan and were VERY thin. I’m guessing it’s the 1 1/4 c. butter to 2 c. flour ratio that’s making them do that? In any case, I prefer my cookies to have a little more substance and not be paper thin – I’ll look for a different recipe with some different ratios.
Emily Grace says
Hi NG, sorry to hear they didn’t work out for you. There isn’t an issue with the ratios as I, along with many other commenters, have made these many times with great success as written. It could be an issue with the temperature of your butter, sounds like maybe it was too soft. Could also be the size of your cookies. You could try shaping the balls and then chilling them in the refrigerator for a bit before baking if you continue to have issues.
Chris says
I have to make a chocolate cookie for my husband to take to work – I am going to make your chocolate cookie recipe but just want to be sure that the cocoa you use is unsweetened Hershey cocoa. can you please advise me on this? Thank you.
Emily Grace says
That is correct! Hershey’s Unsweetened Cocoa Powder
Andrea C says
I had the same problem. Do you think maybe adding more flour would fix it?
Frances Chiarelli says
Just wondering if the dough can be frozen or made a day or two ahead of baking and kept in the fridge?
They are really delicious.
Emily Grace says
So glad you like them Frances! I freeze cookie dough all the time- perfect for sudden cookie cravings or surprise company haha. I scoop the dough, flash freeze individual balls, and then add them all to an airtight bag to later bake as needed.
Kathryn says
I made these and used andes candies chips but didn’t roll in sugar… they came out great!
Jennifer says
I loved it! I added 1 tsp of cinnamon to the dry ingredients. And when they came out I sprinkled some pink Himalayan salt on top. Hubby and the kids loved them! I put the other half of the dough in the fridge in plastic wrap. I’m sure the kids will make more tomorrow!
Emily Grace says
Cinnamon would be a delicious add in- great tip! YES!! I’ve started sprinkling sea salt on all of my cookies- so yummy!
Chris says
Emily Grace – I did try to send an email to confirm if the cocoa in this recipe is unsweetened Hersey’s cocoa.
I plan to make these cookies on the weekend so hopefully you can advise and I will be sure to tell you how they turn out.
Adina says
Taste nice, a little too sweet, suger needs to be reduced to 1.5 cups (at least). Needed to be baked longer, was still raw after 9 mins. Baked the rest for 12 mins.
Karen says
I agree. I used a 1-5/8” scoop and baked for 14 minutes. 3” cookies, still wet, but not raw on the inside. Delicious!
Isibealla says
Wow that recipe is amazing! I made it and sadly….. there were all eaten. But that’s because they’re AMAZING!
Lesly says
We made them at home and they are so yummy!!
We are from Australia!!!!
Loving your image and your recipes! We made the pancakes in the morning and are Delicous! (Best pancakes ever •said hubby)
Thank you!!! Looking forward to trying some more ???
Ps- Leave a bigger space in between cookies as they expand lots hehehe ??
Jocelyn @BruCrew Life says
These kind of remind me of a chocolate snickerdoodle cookie…just minus the cinnamon!!! I love that you under bake yours too:-) I love soft chewy cookies!!!
Holley says
I use the same trick of taking cookies from the oven early! LOVE chewy cookies! Thanks for linking up to Tasty Tuesday! We hope to see you again next week!
Michelle says
I love chocolate cookies, but for some reason I never make them. I’m going to have to change my ways and try these out. Thanks for sharing your recipe!
Dorothy @ Crazy for Crust says
Those look SO good! Totally in love with them!