Classic Chocolate Cookies Recipe
Ingredients:
- 1 cup (225g) unsalted butter (room temperature)
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- ½ cup (60g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups (340g) chocolate chips or chunks (semi-sweet or dark chocolate)
- Optional add-ins: ½ cup chopped nuts (walnuts or pecans), ½ cup shredded coconut, or ½ teaspoon ground cinnamon for a hint of spice.
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Prepare the wet ingredients: In a large bowl, beat the room-temperature butter using a hand mixer or stand mixer until creamy and smooth. Gradually add the granulated sugar and brown sugar. Beat the mixture on medium speed for 2-3 minutes, or until it becomes light and fluffy. This process is important for achieving soft, chewy cookies.
- Add eggs and vanilla: Crack the eggs one at a time into the butter-sugar mixture, beating well after each addition. Add the vanilla extract and continue to mix until fully incorporated. This step ensures the flavor and texture blend smoothly throughout the dough.
- Mix the dry ingredients: In a separate medium-sized bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Sifting ensures there are no lumps, particularly in the cocoa powder, which can create uneven texture in the final cookies.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Beat on low speed, or use a wooden spoon, until the dough begins to come together. Avoid overmixing at this stage; it’s important for maintaining a soft, tender crumb in the cookies.
- Add the chocolate chips: Once the dough is just combined, fold in the chocolate chips or chocolate chunks using a spatula. If you’re using any optional add-ins like nuts, coconut, or spices, now is the time to gently fold them in as well.
- Chill the dough (optional but recommended): To enhance the flavor and texture, consider chilling the dough in the refrigerator for at least 30 minutes (or up to 24 hours). Chilling the dough allows the flavors to meld and prevents the cookies from spreading too much during baking. However, if you’re short on time, you can skip this step and proceed directly to baking.
- Scoop and shape the cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread as they bake, so leaving space between them is important for even baking. If you want perfectly round cookies, gently shape the dough into balls before placing them on the sheet.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes. The cookies should be slightly underbaked in the center, as they will continue to cook as they cool. Look for the edges to be firm but the centers to be soft and slightly puffy. This gives you that perfect balance between chewy and crispy.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps maintain their shape and texture.
Tips for Success:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature. This helps create a smooth, even cookie dough and promotes even baking.
- Cocoa powder choice: Choose high-quality unsweetened cocoa powder for a rich, deep chocolate flavor. Dutch-processed cocoa will give a smoother taste, while natural cocoa provides a slightly tangier bite.
- Measuring flour: Over-measuring flour can lead to dry cookies. To avoid this, spoon the flour into your measuring cup and level it off with a knife, rather than scooping directly from the bag.
- Don’t overbake: These cookies are best when slightly underbaked, which results in a gooey, chewy center. Once the edges are set and firm, they’re ready to come out of the oven, even if the center looks soft.
- Chill the dough: While optional, chilling the dough makes a big difference. It allows the butter to solidify, which reduces spread during baking and creates thicker, chewier cookies.
- Customizations: Feel free to get creative with this recipe. You can add white chocolate chips for a contrast of sweetness, or try mixing in peanut butter chips for a rich, nutty flavor. Sea salt sprinkled on top before baking adds a delicious salty-sweet contrast.
Storage:
- At room temperature: Store these chocolate cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container; the moisture from the bread will help prevent the cookies from drying out.
- Freezing dough: You can freeze the cookie dough for later use. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to bake, you can bake the frozen dough balls directly, adding an extra 1-2 minutes to the baking time.
- Freezing baked cookies: Baked cookies can also be frozen for up to 3 months. Let them cool completely before storing in a freezer-safe container or bag. To thaw, leave them at room temperature for about 15 minutes, or pop them in the microwave for 10-15 seconds for a warm, gooey treat.
Conclusion:
This classic chocolate cookie recipe is perfect for satisfying your chocolate cravings. The balance of crispy edges and chewy centers, along with the rich chocolate flavor, makes them an irresistible treat. With simple ingredients and easy-to-follow steps, you can whip up a batch of these cookies in no time and customize them to your liking with different add-ins