Chocolate Cookie Recipe
Soft, chewy, and loaded with melty chocolate chips, this homemade dessert is the ultimate sweet treat for any occasion.
I’ve been baking these chocolate cookies since my kids were little—back when their tiny hands couldn’t reach the countertop. What makes this Chocolate Cookie Recipe special? It strikes the perfect balance between sweet and rich, with simple pantry staples like flour, butter, sugar, eggs, baking powder, and baking soda. Plus, it’s easy enough for weekday baking but feels festive enough for cookie exchanges and holiday trays. Over the years, I’ve tweaked the dough for maximum chewiness, added a hint of vanilla, and learned the value of chilling time—trust me, it’s a game-changer.
Why You’ll Love This Recipe (H2)
• Super soft centers with just-set edges
• Pantry staples you already have—no exotic ingredients
• Ready in under 40 minutes, start to finish
• Perfect for lunchbox surprises or after-school treats
• Crowd-pleaser at parties and cookie swaps
• Easy to customize with add-ins like nuts or white chocolate
• Makes about two dozen cookies—ideal for sharing
• Keeps well, so you can bake ahead
Ingredients (H2)
• 2¼ cups (280g) all-purpose flour (I love King Arthur flour for consistency)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• 1 cup (226g) unsalted butter, room temperature (Plugrá or Land O Lakes)
• ¾ cup (150g) granulated sugar
• ¾ cup (165g) packed light brown sugar (sub coconut sugar for a hint of caramel)
• 2 large eggs, room temperature (or flax “eggs” for vegan)
• 2 tsp pure vanilla extract (Nielsen-Massey is my go-to for strong, true vanilla flavor)
• 2 cups (340g) semisweet chocolate chips (or chopped dark chocolate for a richer bite)
Tips: Bring eggs to room temperature by soaking them in warm water for 5 minutes; sift flour to avoid any lumps; don’t skip the brown sugar—it adds moisture and chew.
Directions (H2)
-
Preheat and Prep
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats; this helps cookies release cleanly and browning stays even. -
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This step makes sure every bite is evenly leavened. -
Cream Butter and Sugars
In a large bowl or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high until light and fluffy—about 3 minutes. You want it pale and airy. -
Add Eggs and Vanilla
Lower the speed, then add the eggs one at a time, scraping down the bowl between additions. Stir in the vanilla. The mixture should look silky. -
Combine Wet and Dry
With the mixer on low, gradually add the flour mixture, beating just until no streaks of flour remain. Over-mixing can make cookies tough, so be gentle. -
Fold in Chocolate
Remove the bowl and fold in chocolate chips (or chunks) with a flexible silicone spatula—spread them out evenly for pockets of melted chocolate in every cookie. -
Chill the Dough (Optional but Recommended)
Cover the dough and refrigerate for 15–20 minutes. Chilling helps control spread and deepens the flavor—honestly, I almost never skip this. -
Scoop onto Sheet
Use a 2-Tbsp cookie scoop or spoon to drop dough balls about 2 inches apart on your baking sheets. For extra fluff, gently flatten each ball with your fingertips. -
Bake to Perfection
Bake one sheet at a time on the middle rack for 10–12 minutes, until edges are golden but centers still look slightly underdone. They’ll set as they cool. -
Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This keeps them tender and chewy—just like grandma used to make.
Servings & Timing (H2)
• Yield: Makes 24 classic chocolate cookies
• Prep Time: 15 minutes (plus 15 minutes chilling)
• Bake Time: 10–12 minutes per batch
• Total Time: about 40 minutes from start to finish
Variations (H2)
• Double-Chocolate: Add ¼ cup unsweetened cocoa powder to the dry mix.
• Salted Caramel: Press a caramel square into each dough ball before baking and sprinkle with flaky sea salt.
• Nutty Twist: Stir in ½ cup chopped pecans or walnuts for crunch and depth.
• Minty Fresh: Swap half the chocolate chips for mint chips, and add ½ tsp peppermint extract.
• Gluten-Free: Replace flour with a 1:1 gluten-free baking blend—no other changes needed.
• White Chocolate & Cranberry: Use white chocolate chips and dried cranberries for a holiday flair.
Storage & Reheating (H2)
Store cooled cookies in an airtight container at room temperature for up to 5 days—layer with parchment to prevent sticking. For longer storage, freeze in a zip-top bag for up to 3 months. Reheat straight from frozen: pop in a 300°F oven for 5 minutes or microwave on low power for 10–15 seconds to regain that fresh-baked warmth. You can also freeze unbaked dough balls and bake straight from frozen—just add 2 more minutes to baking time.
Notes (H2)
- Chilling the dough isn’t just busywork; it deepens flavor and controls spread—trust the process.
- If your cookies come out flat, reduce butter by 1–Tbsp or increase chilling time.
- For extra chew, replace one tablespoon of flour with cornstarch.
- Always measure flour by spooning into the cup and leveling with a knife—packing leads to dry, dense cookies.
- I once forgot the baking soda—ending up with cakey blobs! Lesson learned: check off each ingredient.
FAQs (H2)
Q: Can I use dark chocolate instead of semisweet?
A: Absolutely—dark chocolate adds richness; just chop into chunks for melty bites.
Q: Why didn’t my cookies spread?
A: Dough too cold, too much flour, or low oven temp—let dough warm a bit and check measurements.
Q: How do I make these vegan?
A: Swap eggs for flax “eggs” (1 Tbsp ground flax + 3 Tbsp water per egg) and use dairy-free butter.
Q: My cookies are too crisp—help!
A: Reduce bake time by a minute or two; remove when centers look just set.
Q: Can I halve this recipe?
A: Sure—just halve every ingredient and adjust scoop counts; bake as directed.
Q: What if I don’t have brown sugar?
A: Mix ¾ cup granulated sugar with 1 Tbsp molasses for a quick replacement.
Q: Why use both baking powder and soda?
A: Baking soda helps spread and browning; baking powder provides extra lift—together, they give perfect texture.
Q: How do I keep cookies from sticking to the sheet?
A: Use parchment or a silicone mat; avoid greasing the pan directly.
Conclusion (H2)
These chocolate cookies strike that sweet spot between chewy, melty, and downright comforting—so go ahead, preheat your oven and treat yourself. I can’t wait to hear how they turn out for you—drop a comment below, snap a pic, or explore my other easy baking recipes like the Lemon Drizzle Cake or No-Bake Peanut Butter Bars. Happy baking!
Chocolate Cookie Recipe
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In a large bowl or stand mixer, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla until silky.
- Gradually add flour mixture to wet ingredients, beating until no streaks of flour remain.
- Fold in chocolate chips with a spatula for even distribution.
- Optional but recommended: Chill dough for 15-20 minutes.
- Drop dough balls on baking sheets and flatten slightly.
- Bake for 10-12 minutes until edges are golden but centers are slightly underdone.
