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Chewy Chocolate Cookies

These Chewy Chocolate Cookies are a family favorite. Bonus: they require only simple ingredients and freeze really well. Add chocolate chips for an extra treat!

stack of chocolate cookies on white plates

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 easy chocolate 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 homemade chocolate cookies are my go-to cookies to gift to friends or neighbors.  The kids like to drizzle them with melted chocolate and sprinkles.

What’s in These Chewy Chocolate Cookies? 

You can make a batch of these easy chocolate cookies at a moment’s notice since they require just pantry staples! Here’s what all goes into these cookies: 

  • Butter
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking soda
  • Salt
chocolate cookies in large white bowl

How to Make Chocolate Cookies From Scratch

  1. Cream together the butter and sugar.
  2. Beat in the eggs and vanilla. 
  3. Gradually add the dry ingredients into the wet. 
  4. Scoop out the cookie dough, roll in sugar, and place on a baking tray. 
  5. Bake at 350ºF for 9 minutes. 

Can I Freeze Raw Cookie Dough? 

Absolutely! I freeze cookie dough all the time. It’s perfect for sudden cookie cravings or surprise company. I scoop the dough, flash freeze individual balls on a baking tray, and then add them all to an airtight freezer bag to bake later as needed.

Can I Add Mix-Ins? 

I don’t see why not! Chocolate chips would work nicely in these cookies, but you could also add peanut butter or butterscotch chips, M&M’s, Reese’s Pieces, and more. 

Tips for Making Chewy Chocolate Cookies

Note that your butter should be softened, but not melted, before you cream it with the sugar. If the butter is too soft, your cookie dough will be runny. 

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. 

Also, be sure to 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.

More Easy Cookie Recipes: 

Chewy Chocolate Cookies

4.31 from 98 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Servings: 24
Calories: 199kcal
Author: Emily Grace

Ingredients

  • 1 1/4 cups butter
  • 2 cups granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 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 F for 9 minutes.
  • Let stand on the baking sheet for 1-2 minutes until no longer puffy.
  • Remove to cooling rack.

Nutrition

Calories: 199kcal | Carbohydrates: 26g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 191mg | Potassium: 60mg | Fiber: 1g | Sugar: 16g | Vitamin A: 315IU | Calcium: 10mg | Iron: 0.9mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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Recipe Rating




raz-0

Saturday 20th of February 2021

I had a craving for archway Dutch chocolate cookies. Specifically pre-bankruptcy ones that still tasted right. This recipe looked like a close match from the pictures.

I substituted 3 tsp of baking powder for the 1 tsp of baking soda because I couldn’t find my baking soda.

I also refrigerated my dough because it was way too gooey out of the mixer. It firmed up a huge amount. I also squashed them with the bottom of a measuring cup prior to baking. Refrigerating should be part of the recipe IMO.

My oven runs pretty close to true. About 353 when set at 350. 350 at 9 minutes did a very nice job with the cookies rolled and then squashed to a more uniform thickness. This was on air core cookie sheets. Sized about 1.25” balls pre squash I got 9 to a cookie sheet.

It made a really good cookie that scratched my itch.

Evie

Sunday 14th of July 2019

Can you use shortening instead of butter? I ran out.

Emily Grace

Thursday 18th of July 2019

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

Tuesday 11th of June 2019

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

Tuesday 28th of May 2019

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

Sunday 14th of April 2019

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!

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