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Chocolate Cookies are rich and fudgy with soft, chewy interiors. They’re packed with two kinds of chocolate and perfect with a sprinkle of sea salt on top!
Chocolate Cookies are based off our favorite chocolate crinkle cookies recipe. Even though this batch makes over 40 cookies, we’re somehow always out within a day or two. As my boys would say, they just slide right down!
This decadent recipe is loaded with two kinds of chocolate. And the best thing about that? You can choose whatever types of chocolate you like best: semi-sweet, dark, bittersweet, milk, or white chocolate. Our favorite? Milk or semi-sweet with white chocolate!
How to make Chocolate Cookies
The descriptions below correlate with the photo collage above.
- Cream together room-temperature butter and sugars until light and creamy.
- Beat in the sour cream, eggs, and vanilla extract.
- Add dry ingredients in another bowl.
- Stir to combine.
- Add dry to wet and mix until JUST combined. It will be extremely thick and quite wet, so these cookies have to chill before rolling into balls. Stir in the chocolate chips.
- Mixed dough is ready to scoop.
- Use a tablespoon measuring spoon to measure out perfect cookie dough balls.
- Place on a baking sheet and bake!
Cocoa powder: I would say this is the most important ingredient in this cookie recipe! You want to make sure to use Dutch process cocoa powder (as opposed to regular cocoa powder) in these cookies. Regular cocoa powder will make these cookies dry and less flavorful. Here’s the exact cocoa powder I use (and highly recommend; affiliate link). Here is a great summary on the differences between cocoa powders.
Chocolate Cookie tips
- Spoon and level the flour or weigh it to get a more accurate measurement. Too much flour makes this recipe cake-like. If you have a food scale, pull it out; it will give you the most accurate measurement.
- Chill the dough. Chilling helps solidify the butter and concentrate the flavors. It also makes rolling these into ball easier. We chill the dough twice with this recipe — once after making the dough and another quick chill after rolling dough balls.
- Bake on a Silpat liner or parchment paper. This helps with quick clean up, helps ensures the bottoms don’t burn, and helps deliver even baking throughout.
- Don’t over–bake. The best way to have soft, fudge-like cookies is to ever-so-slightly under-bake them (I pull them out as soon as the top loses the glossy or wet look). If these cookies are over-baked, they become hard and far less flavorful as they cool.
More delicious cookie recipes
- Snickerdoodle Cookies
- Oatmeal Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Caramel Filled Cookies
- Peanut Butter Blossoms
Chocolate Cookies yield rich and fudgy cookies with soft, chewy interiors. They're packed with two kinds of chocolate chips!
- 1/2 cup (113) unsalted butter, softened to room temperature
- 3/4 cup (150g) white granulated sugar
- 1/2 cup (88g) packed light brown sugar
- 1 large egg, at room temperature
- 1/2 cup (94g) full-fat sour cream, at room temperature
- 1 small drop almond extract (optional)
- 1 teaspoon vanilla extract
- 1 and 3/4 cups (220g) all-purpose white flour
- 1/2 cup (56g) unsweetened Dutch process cocoa powder Note 1
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (75g) milk chocolate chips Note 2
- 1/2 cup (75g) white chocolate chips
WET INGREDIENTS: In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy (the mixture should resemble peanut butter). Beat in egg, sour cream, almond extract, and vanilla extract.
DRY INGREDIENTS: In a separate bowl, combine the flour, Dutch process cocoa powder, baking powder, and salt. Add in chocolate chips. Stir to combine.
COMBINE: Combine wet and dry and mix until JUST combined, being careful to not over-mix. Cover the dough and chill for at least 30 minutes and preferably 1 hour.
ROLL BALLS: Preheat the oven to 350 degrees F and line a large tray with parchment paper or a Silpat liner. Use a tablespoon measuring spoon to measure exact cookie dough balls (each ball should be 1 tablespoon of dough; you should get around 45 cookies). Place on prepared sheet pan; no more than 9 cookies per pan. Place sheet pan of cookies in the fridge for another 10 minutes.
BAKE: Bake at 350 degrees F for 7-10 minutes or until set (just until the top is no longer glossy). Be careful to not over-bake. A soft, very slightly under-baked cookie is the best for a delicious fudgy texture! Once the cookies come out of the oven, let them stand on cookie sheet for 5-7 minutes. If desired, press a few additional chocolate chips into the tops of the cookies. Transfer to a wire rack to finish cooling.
STORAGE: Store leftover cookies in an airtight container at room temperature. Cookies are best enjoyed within 2 days.
Note 1: Make sure to use Dutch process cocoa powder in these cookies. Regular cocoa powder will make these cookies dry and less flavorful. Here’s the exact cocoa powder I use (affiliate link).
Note 2: These cookies need 1 cup of chocolate chips total, so feel free to switch up what kinds of chocolate you use! Add two of whatever types you like best: bittersweet, dark, semi-sweet, milk, or white chocolate.