The softest, chewiest Chocolate Cookies ever are just a simple recipe away. Just a handful of ingredients will earn you countless friends when you enter the room with a tray full of these baked beauties.
When I agree to make cookies for someone (or a group of people), I take a survey: are you a “crisp” cookie person or a “chewy” cookie person? I then place these people in their respective camps and forever define them by these preferences. “There goes Susan, she likes chewy cookies,” or “I saw Mike the other day at the bank. I wonder if he told the teller he likes crispy cookies.”
Knowing how someone likes their cookies is a big deal if you plan on baking for them. Sure, a person who prefers their cookies chewy will still eat a crispy one but they won’t like it as much. Which is a shame, because cookies are heaven in three-inch circles. This is why recipes such as this one are so integral to the consummate baker.
Being able to make cookies to match the expectations of your guests takes the ability to simply “make cookies” to the next level. It’s bespoke baking; it shows an understanding of what goes into them and why dough reacts the way it does. Plus, I just love watching the reactions of people who have asked me to bake them some cookies, when I reply, “How do you want them?”
What is the secret to soft and chewy cookies?
There isn’t one secret per se. More like a handful of tips you should pay attention to that will increase the chances of making cookies with the texture you desire. First, the butter-to-sugar ratio. The butter will keep the cookies soft and moist, while more sugar will dry them out and make them crispy (like sugar snaps). Speaking of sugar, you may want to sub in brown sugar for white. Brown sugar contains molasses, which will keep your cookies moist. Next, the dough. Don’t overmix it (stop once the ingredients are just combined) and don’t forget to chill it (30 minutes to solidify the fat and prevent the cookies from spreading out too much while baking). And remember, your cookies will continue to bake and firm up after you’ve removed them from the oven. So underbake them slightly and let them rest.
Ingredients
- 3/4 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- coarse sugar or salt (optional sprinkling)
Instructions
Prep Time: 10 minutes
Cook Time: 27 minutes
Yields: 24 cookies
Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
Step 2: In a stand mixer, beat the butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla, ensuring each is well incorporated.
Step 3: In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet mixture until just combined, taking care not to overmix.
Step 5: Drop rounded tablespoons of dough onto the prepared sheet and bake until the edges are set, about 9 minutes.
Step 6: Sprinkle with coarse sugar or salt right after baking for an extra flavor kick.
Step 7: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
FAQs & Tips
You can prep these cookies before you want to bake them. Simply wrap the dough in plastic or store it in an airtight container and keep it in the fridge for up to three days. You can also freeze the dough. Flash-freeze it by separating it into small balls then lay them out on a baking sheet. Put the entire sheet in the freezer for 1 or 2 hours, until they’re solid, then move them to freezer-safe bags. They should keep for up to 3 months. When you want to bake more cookies, just move the amount you want to the fridge and let them thaw overnight. Then bake.
As for storing the finished cookie, first, make sure they have cooled completely. You can put them on a wire cooling rack to speed up the process. Then move them into an airtight container and keep them at room temperature in a cool, dry place. If you plan on layering them, use parchment paper to keep them separated. Keep them out of the fridge; the chilly air could dry them out and rob them of their natural chewiness. You can, however, put the cookies in the freezer for longer storage. Flash-freeze them (see above) then put them in a freezer-safe bag. Simply move the ones you want over the fridge and let them thaw overnight.
You may have noticed there are no chocolate chips in this recipe, so that would be the first addition (they could also help out in making them soft and chewy). You could also stir 1/2 cup of chopped nuts (walnuts, pecans, almonds, or hazelnuts) into the dough if you want to intersperse your chewiness with a crunch. For something more in line with the softness of the cookie, rely on dried fruit, like cranberries, cherries, raisins, or chopped apricots. Other possible additions include peanut butter, caramel swirl, sea salt, spices (ground cinnamon, nutmeg, or espresso powder), mint extract, or shredded coconut.
Other cookie recipes to try
I mention adding peppermint extract to these cookies. You could do that, or you can make these Chocolate Peppermint Cookies, which lay it all out for you. Perfect for the winter season. If it’s June (a.k.a., Pride Month), you may want to help celebrate by making these Rainbow Swirl Cookies—just be sure to make enough for everyone at the parade! And if you’re feeling romantic, there’s no better way to express your feelings than with Heart-Shaped Chocolate Chip Cookies!
Soft and Chewy Chocolate Cookies
Ingredients
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- Coarse sugar or salt for sprinkling (optional)
Instructions
- Preheat your oven to 350° F and line a baking sheet with parchment paper for easy cleanup.
- In a stand mixer, beat the butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla, ensuring each is well incorporated.
- In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined, taking care not to overmix.
- Drop rounded tablespoons of dough onto the prepared sheet and bake until the edges are set, about 9 minutes.
- Sprinkle with coarse sugar or salt right after baking for an extra flavor kick.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Keep your cookies in an airtight container to maintain their chewy goodness.
