We LOVE sweet treats in this house and these Chewy Chocolate Cookies are one of my kids’ favorite recipes that my mom makes with them! They are slightly crispy on the outside, but full of fudge-like chewiness on the inside! It’s truly the perfect cookie consistency and NO ONE can eat just one! The best part? The recipe makes a TON of them (4.5 dozen to be exact) and it’s a very simple recipe at that… let’s take a look!
How to Make the Best Chewy Chocolate Cookies
The recipe is below and super simple. Once you mix together your wet ingredients, you’ll fold in the dry ingredients and get to scooping. If the batter is too runny, put it in the fridge for a little while to chill, then scoop out.
Bake for 8-9 minutes at 350º F then let cool for a few minutes out of the oven before transferring to a plate or wire rack.
The cookies themselves will come out with a slight crunch on the outside, but a soft, fudge-like inside that’s to die for! It’s the perfect combination!
We made these at my house this week and everyone wanted more! They are seriously the best chocolate cookies out there! Don’t miss out!!
Everyone will be begging you for this easy cookie recipe…don’t believe me, try them yourself! 🙂
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My Favorite Baking Tools:
- Silicone Baking Mats
- Nordic Ware Aluminum Baking Sheets
- Copper Baking Sheets with 9×13 pan and lid
- 3 Tier Collapsible Cooling Rack
- Cookie Dough Scoop
- KitchenAid Stand Mixer
Chewy Chocolate Cookies
Ingredients
- 1 1/4 cup butter, softened
- 2 cups sugar
- 2 tsp vanilla
- 2 cups all purpose flour, unsifted
- 3/4 cup Hershey's Cocoa Powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/4 cup sugar, set aside to roll it in
Instructions
- Preheat oven to 350º F. Cream butter and 2 cups of sugar in a large mixing bowl (leave remaining 1/4 cup of sugar to roll dough in). Add eggs and vanilla and blend well.
- Combine flour, cocoa, baking soda and salt. Blend into creamed mixture.
- Using a spoon or cookie scoop, roll dough into balls, then roll in the 1/4 cup of sugar set aside. Then drop mixture onto uncreased cookie sheet.
- Bake for 8-9 minutes. They will puff up slightly during baking and flatten upon cooling. Cool on cookie sheet until set, about one minute, then move to wire rack to cool completely.
If you like this, you’ll love the MINT version of this same cookie!!
Chewy Chocolate Mint Cookies
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This recipe sounds delicious! In the instructions it says to add eggs although the ingredients does not list any. Could you clarify how many eggs please?
Thank you!
How embarrassing! 2 eggs. I’ll get that fixed ASAP. Thanks!
Do we set aside 1/2 cup of the 2 cups of sugar listed, or do we need a total of 2.5 cups of sugar?
Hi Erica, I’m checking on that to make sure I’m right…thanks for bringing that to my attention. It is confusing, huh?
OK! It’s 2 cups for the dough and 1/2-1/4 cup to roll it in.
Made the cookies at my wife’s request. I used a #40 ice cream scoop and baked on a parchment lined pan. Had 34 4 inch cookies when done. Look exactly like your photo and taste great! A little crispy around the edge and chewy on the inside. Ice cream sandwich here I come.
These are delicious – new favorite cookie! Easy and so perfect!
Two tips: first cook, the cookies set up quite flat but still tasted great. Second batch, I used the convect setting on my oven and they came out thick and a tiny bit chewier – super good!
Also tried making them in to holiday cookies subbing one tsp vanilla extract for coffee flavor extract & adding some ground up peppermint Hershey kisses for a peppermint mocha flavor… Could use more coffee taste but my family devoured them nonetheless!
Just made these, simply delicious!!
I’m making these today!! Can’t wait to try them!
Super easy to whip together for a quick and yummy treat. We ran out of chocolate chips so I tried these and loved them!
Making these cookies right now. OMGOSH!!!!!!!
These are the best cookies ever! I’m sure everyone at my job will love them too!!!!!
Delicious!
I am very much a “use what you have” person. Since I didn’t have eggs and wasn’t using all my butter for cookies, I ended up with vegan cookies. Not intentional but a nice bonus! I replaced the eggs with 2 TBSP of freshly ground chia seeds soaked in 6 TBSP of water (will probably try 5 TBSP next time, as I had to add some extra flour.) I replaced the butter with 1/4 cup margarine (will use coconut oil next time) and 1 cup of pureed black beans. Yep, black beans in place of butter! I was a little nervous because fresh out of the oven, I could tell the chia was there. But once they cooled, no one had a clue. They were a HUGE hit! Mine didn’t flatten back out, but they ended up being like brownie cookies, which was awesome! Softy, chewy insides with a slightly crisp outer layer. For my second tray, I flattened the cookies instead of leaving them in balls (since the first batch ended up so tall.) They stayed flat but were also awesome. I have a feeling I’m going to be in trouble if I show up at the next potluck without these cookies. LOL!
These are delicious and so easy. Mine did not flatten though. They are cracked and round mounds.
Will definitely make again though! Yum
Hi Cathy, you know…when I made these for this photo, I think my baking soda was bad so they were super flat. Since then, when I’ve made them they are just like you reported. I should probably reshoot these photos because they’re misleading. Thanks! Glad you enjoyed!