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Chewy chocolate chip cookies stacked on top of each other on blue floral plate.
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Chewy Chocolate Cookies

These Chewy Chocolate Cookies are like the chocolate lover’s version of a classic sugar cookie. They’re soft, chewy, and have that buttery, melt-in-your-mouth texture you expect from a sugar cookie, but with deep cocoa flavor in every bite. 
Course Dessert
Cuisine American
Keyword chewy chocolate cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 40 minutes
Servings 24 cookies
Calories 218kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of mixing sugars and melted butter together in mixing bowl.
  • 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
    Side-by-side image of whisking wet ingredients together in mixing bowl.
  • 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
    Side-by-side image of whisking dry ingredients together in mixing bowl.
  • 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
    Side-by-side image of adding dry ingredients to wet ingredients and stirring until combined.
  • 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
    Side-by-side image of rolling dough balls into granulated sugar and placing on parchment lined baking sheet.
  • 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
    Six baked chocolate cookies on parchment lined baking sheet.
  • 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!
    Chocolate cookies on parchment lined baking sheet sprinkled with extra sugar.

Nutrition

Serving: 1cookie | Calories: 218kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 182mg | Potassium: 89mg | Fiber: 1g | Sugar: 20g | Vitamin A: 256IU | Calcium: 31mg | Iron: 1mg