Chewy Chocolate Cookies
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I recently kicked off my Pre-Holiday (Warm Up) Cookie Series, and these Chewy Chocolate Cookies are the latest addition! Think of them as the chocolate version of your favorite sugar cookie.
These cookies are buttery, chewy, and perfectly crisp on the edges. You can enjoy these cookies plain or top with an extra sprinkle of sugar for a sprinkle of fun. Either way, these cookies are guaranteed to satisfy any chocolate craving.
What I love most about these chocolate cookies is how easy they are to make. They’re made with melted butter (so no need to take the butter out in advance), and they just need a quick chill in the refrigerator before baking. You can throw these cookies together in minutes, so they’re perfect for any of your upcoming cookie exchanges or for a simple, cozy night in.
Looking for more ways to get your chocolate fix in? Try my Small Batch Brownies, Chocolate Molten Cake, Chocolate Tart, Chocolate Mug Cake or any of my other chocolate desserts!🍫
Table Talk with Tawnie
I’ve always been a sugar cookie girl at heart, but every once in a while that deep chocolate craving hits, and when it does, these Chewy Chocolate Cookies are exactly what I want. They’re soft, perfectly chewy, and have just the right balance of rich chocolate flavor without being too heavy (and bonus, they’re way easier than brownies!). So if you ever find yourself torn between a classic sugar cookie and something a little more chocolatey, these cookies are the best of both worlds.
- All-purpose flour: All-purpose flour is the only flour I’ve tested this cookie recipe with. As always, it’s very important to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients). Too much flour can result in drier, harder cookies, which you definitely don’t want with these!
- Salted butter: Unlike most of my cookie recipes, this recipe calls for salted butter. Make sure to let your butter slightly cool after melting before adding to the sugars.
- Cocoa powder: I used regular unsweetened cocoa powder for these cookies! If you really want to amp up the chocolate flavor, you could try the dark cocoa powder.
- Espresso powder: The espresso powder helps to enhance and intensify the chocolate flavor of these cookies.
- Sugars: You’ll need both granulated and dark brown sugar for the cookies. Make sure to break up any clumps before adding the melted butter. You’ll also roll the cookie dough balls into the granulated sugar before baking, and I love to sprinkle the baked cookies with a little extra sugar for extra sparkle and fun!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Whisk together the melted butter and both sugars. Then add the eggs one at a time. Lastly, stir in the vanilla extract.
Whisk dry ingredients
In a separate bowl, whisk together the dry ingredients.
Combine wet and dry ingredients
Gradually combine the dry and wet ingredients and stir until just combined. Then add the chocolate chips or chunks (if using). Place the dough in the refrigerator for 10-15 minutes to chill.
Scoop & roll dough
Scoop the dough into balls and roll in the granulated sugar. Then place on prepared baking sheets.
Bake & enjoy!
Bake for 8–10 minutes. Do not over-bake! This keeps the cookies chewy. Sprinkle with a little extra granulated sugar if desired, let cool, and ENJOY!
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. See this baking tip video for an easy tutorial.
- Allow the melted butter to cool: Allow the melted butter to cool slightly before whisking it with the sugars.
- Don’t over-mix the dough: Mix until the ingredients are just combined. Over-mixing can develop too much gluten, making the cookies tough. To prevent this, I like to fold in the dry ingredients just until no more dry flour pockets are left.
- Don’t over-bake: Bake these cookies just until the edges are set but the centers still look slightly soft. This keeps the cookies chewy.
- Cookie scoot: Want perfectly circular cookies? While the cookies are still warm, place a circle cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. It’s so quick and easy and makes a huge difference!
Think of this cookie series as a warm-up round before the gingerbread men, candy canes, and red & green sprinkles take over. These recipes will be sure to get you in the baking mood without diving headfirst into December just yet.
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Chocolate chips (or chunks): If you want to make these cookies extra chocolatey, add 1 cup of your favorite chocolate chips or chunks. You can also use a chopped chocolate bar if you love big pools of chocolate.
- White chocolate drizzle: Want to jazz up these cookies for the holidays? Let the cookies cool, then melt white chocolate and use a pastry bag (or ziplock with the tip cut) to drizzle white chocolate on top of baked cookies. It makes the prettiest black and white cookies, perfect for any occasion!
Storage / Freezing
- Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 2 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
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Ingredients
- 1 cup salted butter (melted and slightly cooled)
- 1 cup dark brown sugar (packed)
- 3/4 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 tsp. vanilla extract
- 2¼ cups all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 1 tsp. espresso powder
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 tsp. fine salt
- Granulated sugar (for rolling)
- 1 cup chocolate chips or chunks (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk butter and sugars: In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth and glossy.1 cup salted butter, 1 cup dark brown sugar, 3/4 cup granulated sugar
- Add wet ingredients: Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.2 large eggs, 2 tsp. vanilla extract
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, baking powder, and salt.2¼ cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp. espresso powder, 1 tsp. baking soda, 3/4 tsp. baking powder, 1/2 tsp. fine salt
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using chocolate chips or chunks, fold them in gently.1 cup chocolate chips or chunks
- Chill the dough: Cover the bowl and let the dough rest in the refrigerator for 10-15 minutes. This helps firm the dough and prevents excessive spreading in the oven. Start Timer
- Preheat the oven: While the dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape the cookies: Scoop the dough into 2-tablespoon portions (about 1½-inch balls). Roll each ball lightly in granulated sugar, then place them on the prepared baking sheets, spacing about 2 inches apart.Granulated sugar
- Bake: Bake for 8–10 minutes, or until the edges are set but the centers still look slightly soft. Do not over-bake! This keeps the cookies chewy. Start Timer
- Cookie scoot: If desired, use a round cookie cutter or the back of a spoon to gently “cookie scoot” around the edges right after baking to create perfectly round cookies.
- Cool: Let the cookies cool on the baking sheet for just 1-2 minutes before transferring to a wire rack to cool completely.
- Finishing: Sprinkle a little more granulated sugar on top of the cookie for extra sparkle and fun! Enjoy!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
If I don’t have expresso powder can I omit ? Or wait until I buy it ? Lol
Thanks ! Your recipes are amazing!
hehe you can make without and they’ll still turn out fine. the espresso powder elevates the chocolate-y flavor in my opinion!