Three kinds of chocolate make these the absolute best Chocolate Cookies! Cocoa powder, semisweet chocolate, and white chocolate combine to make these cookies super chocolaty. They bake up with soft and chewy centers and crisp edges. The perfect cookie for chocolate lovers!
Who is ready for soft, chewy, fudgy CHOCOLATE COOKIES?! This is the cookie for chocolate lovers. They beg for a glass of milk, they pair perfectly with a scoop of vanilla ice cream, and they will quell your chocolate craving in seconds.
How to Make Chocolate Cookies:
These cookies are made with a chocolate-based cookie dough that is filled with two kinds of chocolate chips. The edges bake up crisp with soft and chewy centers. We use this base cookie dough for our Chocolate Cherry Cookies and Valentine Cookies.
Here’s how to make them:
- Beat butter with a combination of brown sugar and granulated sugar. The combination of these two sugars will produce cookies that are soft and chewy, with a slight crispness around the edges.
- Add eggs and vanilla extract.
- Add dry ingredients: a combination of flour, cocoa powder, cornstarch, salt, and baking soda.
- Stir in lots of chocolate chips! I use a combination of white chocolate and semisweet chocolate. Feel free to use your favorite; bittersweet or milk chocolate would be great, too!
- Bake until the edges are set and the center is still slightly underdone.
- Make sure your butter isn’t too soft. It should be cool room temperature (still slightly cool to the touch). If your butter is too soft, or almost melting, these cookies will spread too much while baking. If you accidentally over-soften your butter just chill the dough for an hour or two before baking.
- Chill the dough for thicker cookies. If you’d prefer cookies that are more thick and puffy than those pictured, simply chill the cookie dough for about 30 minutes before baking.
- Once you have scooped and placed your cookie dough balls on the baking sheets, press a few extra chocolate chips on the outside of the dough balls. This makes for a prettier cookie.
- Underbake! These cookies should be removed from the oven when the edges are set but the center is still slightly underbaked. This ensures that your cookies will be soft and fudgy. Overbaking will produce a more crisp cookie.
- If you want your cookies extra fudgy, eat them while they are still warm. The chocolate chips will be melty and gooey.
How to turn these cookies into ice cream sandwiches:
If you want to turn your cookies into ice cream sandwiches (hint: you DO!), here are my tips:
Option 1: Place a scoop of vanilla ice cream onto the underside of a cookie. Use the back of a spoon to carefully spread the ice cream, then top with another cookie.
Option 2 (pictured): Using a sharp knife, cut directly through a pint of ice cream, making thin disc-like slices. Peel off the outer paper from each slice of ice cream and immediately place it between two cookies. Note: I recommend wiping down the outside of the pint before cutting into it.
Tip: Slightly underbaked cookies work best for this. The cookie should be easy to bite through without squishing the ice cream out the sides.
MORE CHOCOLATE RECIPES:
- ½ cup unsalted butter, softened, but still cool
- ⅔ cup light brown sugar, make sure it's fresh and soft
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa
- 1 cup plus 2 tablespoons all purpose flour*
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cornstarch
- 1 ½ cups chocolate chips (I use a combination of white chocolate chips and semisweet chocolate chips), divided
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
- In a separate bowl, combine the cocoa, flour, baking soda, salt and cornstarch. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until just combined. Reserve a couple tablespoons of the chocolate chips for topping the dough balls (optional). Stir in the remaining chocolate chips.
- Drop the dough into 2 tablespoon portions onto prepared cookie sheets**. Make sure the dough balls are mounded fairly high (not flattened). Press some of the reserved chocolate chips onto the tops of each dough ball (this will make the chips more visible). Bake for 8-10 minutes, until the edges are just beginning to set and the centers still slightly underdone. They will look underbaked, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely. See note about shaping the cookies as soon as they come out of the oven.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
* Recipe updated September 2019 to make the cookies slightly thicker.*