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Freshly baked chocolate cookies on a cooling rack
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Chocolate Cookies

Creamy, deeply chocolatey, and satisfyingly chewy — these Chocolate Cookies are the kind of treat that makes any day better.
Prep Time15 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Hand Mixer
  • Spatula

Ingredients

Dry Ingredients

  • 1 cup All-Purpose Flour measured and leveled
  • 1 tsp Baking Powder
  • 1/8 tsp Salt

Wet Ingredients

  • 2 Large Eggs room temperature
  • 1 Large Egg Yolk room temperature
  • 1 cup Granulated Sugar
  • 1 tbsp Vegetable Oil
  • 1 tsp Vanilla Extract
  • 6 tbsp Unsalted Butter measured and cut into pieces
  • 1 cup Semi-Sweet Chocolate Chips plus extra for topping, melted with butter
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tsp Espresso Powder optional, for depth of flavor

Toppings

  • Sea Salt Flakes for topping cookies, optional

Instructions

  • Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
  • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
  • Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy. This usually takes about 2 minutes; you want the mixture noticeably lighter.
  • Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Stir constantly to prevent scorching. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder until totally smooth.
  • Carefully pour the melted chocolate mixture into the wet ingredients and mix on low speed until the chocolate is just combined. Scrape the bowl as needed to combine evenly.
  • Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable. Avoid overmixing to keep cookies tender.
  • Using a 1 ½ tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 ½ inches of space between them.
  • Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them. Edges should be set but centers still soft.
  • Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they’re still soft.
  • Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft.
  • Cookies are best kept in a sealed food container at room temperature for up to 2 days.

Notes

For best texture and flavor, keep both cocoa and melted chocolate. Store cookies in an airtight container at room temperature for up to 2 days.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg