Chocolate Cookie
These chewy, melt-in-your-mouth chocolate cookies are balanced with buttery richness, cocoa depth, and semisweet chocolate chips. They feature soft centers and crisp edges.
Ingredients
- 1 cup unsalted butter softened, 226 g (European-style butter like Kerrygold adds extra creaminess)
- 1 cup granulated sugar 200 g
- 1 cup packed light brown sugar 220 g
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract or try vanilla bean paste for flecks of vanilla
- 2¾ cups all-purpose flour 345 g (or swap 1½ cups for whole wheat flour)
- ½ cup unsweetened cocoa powder 50 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ cups semisweet chocolate chips 255 g (dark or milk)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats so cookies release easily.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until pale and fluffy—about 3 minutes with a hand mixer or stand mixer.
- Beat in eggs one at a time, mixing well after each addition, then stir in vanilla.
- In a separate bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry mix to the wet ingredients, stirring with a spatula until just combined.
- Fold in chocolate chips (and ½ cup chopped nuts if desired).
- Scoop rounded tablespoons of dough onto the prepared sheets, spacing each about 2 inches apart.
- Bake for 10–12 minutes until edges are set and tops look slightly underbaked.
- Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months. For make-ahead baking, scoop dough balls onto a tray, freeze solid, transfer to a zip-top bag, and bake frozen at 350°F for 12–14 minutes.